Explore the frozen food industry, a sector vital for providing
convenient, nutritious, and long-lasting food options. This industry
leverages advanced freezing technologies to preserve flavor, nutritional
value, and quality of a wide array of products, catering to busy
lifestyles and diverse culinary tastes across global markets.
Frozen Food Testing and Research Services
Contract Laboratory can help you with all your Frozen Food testing, analysis, scientific research and development, inspection, certification, engineering, failure investigation, and product development needs including:
Nutritional content analysis
Shelf-life stability testing
Microbiological testing for safety
Sensory testing for taste and texture after thawing
Packaging integrity and suitability testing
Type of Frozen Food Products
Contract Laboratory can assist your company, academic institution, government agency or organization in outsourcing contract laboratories to perform testing, analysis, and product development for many Frozen Food finished products, processes, systems, in-process materials, raw materials and components such as:
Frozen vegetables and fruits
Frozen meals (single-serve and family packs)
Frozen meat and seafood
Frozen pizza and snacks
Frozen desserts (ice cream
cakes)
Frozen dough and bakery items
Specialty dietary frozen products (gluten-free
vegan)
Frozen Food Test Methods and Standards
Contract Laboratory can help with testing, analysis, assays, evaluations, examinations, inspections and certifications to different Frozen Food test methods, standards, procedures or specifications.
AOAC 941.08 - Total Solids in Ice Cream and Frozen Desserts
AOAC 991.14-1994(2002) - Coliform and escherichia coli counts in foods. Dry rehydratable film (petrifilm? E.coli/coliform count plate? and petrifilm? coliform count plate?) methods
USDA 8.11 - Isolation and Identification of Listeria monocytogenes from Red Meat, Poultry, Ready-To-Eat Siluriformes (Fish) and Egg Products, and Environmental Samples
USDA - Turkey Products, Ground, Seasoned or Unseasoned, Ready-to-Cook or Fully Cooked, Frozen
USDA - Frozen Breaded Onion Rings Grades and Standards
USDA - Frozen Broccoli Grades and Standards
USDA - Frozen Brussels Sprouts Grades and Standards
USDA - Frozen Cooked Squash Grades and Standards
USDA - Frozen French Fried Potatoes Grades and Standards
USDA - Frozen Leafy Greens Grades and Standards
USDA - Frozen Mixed Vegetables Grades and Standards
USDA - Frozen Squash (Summer) Grades and Standards
CODEX CXS-36 - Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated
CODEX CXS-41 - Standard for Quick Frozen Peas
CODEX CXS-52 - Standard for Quick Frozen Strawberries
CODEX CXS-69 - Standard for Quick Frozen Raspberries
ISO 16634-2:2016 - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content
Need Frozen Food Testing or Scientific Research Services?
We can help with all your Frozen Food lab testing and scientific research needs! Call 1-855-377-6821 or