The global snack food industry is estimated to be worth approximately $374 billion, with Europe and North America making up the majority of snack sales with a combined worth of $291 billion. As the demand for healthier and "free-from" snacks rise, snack food makers face more complex recipes containing an array of ingredients that could pose a risk to food safety.
Different snack manufacturers may have different food safety requirements. For example, snacks with a high spice mix may be more difficult to test for allergens due to the matrix effect. In addition spices can introduce pathogenic microorganisms such as salmonella and Listeria. In the past, snack manufacturers have been targeted due to the high number of product recalls involving food allergens such as peanuts and egg. Recent consumer trends have called for a larger variety of snack products to choose from, which means more allergens and more challenges for manufacturers for allergen control and validation.
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. confectionery is divided into two broad and somewhat overlapping categories, bakers confections and sugarcofections.
Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods.
Sugar confectionery includes candies (sweets in British English), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections.
ITC Labs offers a variety of analyses as per FSSAI regulation including Nutritional and contaminants tests in these categories to ensure that food products are free from chemical and microbiological contaminations. Nutritional parameters are carbohydrate, sugars, Added sugar, Fructooligosaccharides (FOS), Total soluble solids, sodium chloride content, acidity, vitamins, essential amino acids, minerals , etc toxins and contaminants are adulterations, mycotoxins, patulin, migration testing (e.g. primary and secondary packaging), analysis of pesticide residues, allergen testing (including gluten, peanut, groundnut and lactose ), and complete microbiological analysis such as hygiene-related bacteria and spoilage microorganisms. We test for organisms and indicator germs that include indicator organisms, pathogenic bacteria and their toxins, aerobic and anerobic spores, Flat sour organisms and Thermophilic bacterial contaminations.
We provides information for complete label claim with RDA value label as per USFDA and ICMR guidelines for such types of ready to eat categories.
With a wide variety of testing equipment, as well as experience in method development and working with complex matrices. We have an expert and dedicated work force for laboratory experiments and for the interpretation of analysis of above test with well equipped laboratory facility both at invivo and invitro levels. The most important part of our team is that it works strictly according to the regulatory guidelines.We offer High Quality Analytical Services viz.,