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Fully aware of the importance our customers put on bringing safe, high-quality foodstuffs to the market, AENOR Laboratorio works to offer a service based on rigour, reliability and fast communication. We implement state-of-the-art analytical technologies as the best way to inspire trust in the consumers.

The evaluation of foodstuffs includes three types of analysis:

  • Microbiological
  • Physicochemical
  • Sensory

AENOR laboratory has a specialised area for conducting nutritional and compositional analysis of foodstuffs. 

We carry out the nutritional analyses needed to elaborate a proper nutritional report, complying with the requirements laid out by Regulation 1169/2011, the FDA, and other extra-Community legislation.

The testing services offered by the department of nutritional composition include other analyses that can establish the chemical characteristics of foodstuffs:

  • Fatty acids
  • Organic acids
  • Amino acids
  • Antioxidants
  • Colourings
  • Preservatives
  • Minerals
  • Vitamins
Nutritional analyses and food composition analyses

As established by Regulation 178/2002, which lays out the principles and general requirements of food legislation, food operators must bring safe products to the market, which are not toxic to people's health, taking into account the possible short-term effects and accumulative effects.

In order to determine whether the products are suitable for consumption, the contaminants that may be present must be analysed.

The contaminants department, within the physicochemical laboratory, has the technology and methods needed to carry out analyses of contaminants and chemical residue, as required by European legislation

  • Acrylamide
  • Dioxins and PCB´s
  • Long-chain hydrocarbons
  • H.A.P.S.
  • Heavy metals
  • Mycotoxins
  • Residues of medications
  • Pesticide residues

The number of allergic people grows every day, a high percentage of them being children. This rise has taken the authorities to legislate how the consumer must be informed regarding allergens in foodstuffs, both those added as ingredients and those from cross-contamination.

Furthermore, Food Safety Certifications (BRC, IFS, FSCC 22000) detail specific requirements for monitoring allergens in the different processes carried out in the food industry.

It is essential that analyses are carried out to detect the presence of allergens in prime materials, finished products, process waters or rinsing waters and work surfaces, in order to ensure the correct management of allergens and avoid cross contamination in any part of the production process.

Within the allergens department, AENOR Laboratorio performs detection and quantification analyses for the 14 allergen groups included in Regulation 1169/2011, on food information provided to the consumer:

  • Cereals with gluten, eggs, milk and its by-products (including lactose), nuts, peanuts, soy, sulphites, sesame, crustaceans, fish, molluscs, celery, mustard, lupins​
AENOR Laboratory

​Additives are an essential raw material for the production most foodstuff. Regulation 231/2012 establishes the specifications of additives with respect to their purity and contaminants or impurities therein.

The nature of additives, more similar to chemicals than foodstuffs, requires conducting specific analyses and methodologies to describe them.

AENOR laboratory has a specialised area for conducting additive analyses whose methods and techniques meet the needs of the manufacturers of additives and the food industry, which includes them in their production processes.

As a result of the horsemeat crisis in 2013, the food sector and the authorities have increased the controls aimed at avoiding and detecting fraud in foodstuffs.

The analysis of foodstuffs is a key tool to prevent and detect food fraud.

AENORlaboratorio has methodologies in place aimed at detecting fraud, as well as expert technicians that will help you define the most suitable analyses to verify the absence of fraud in any type of food.


  • Atomic Absorption
  • CG-MS/MS
  • Spectrophotometry
  • LC-MS/MS
  • LC-IR, DAD..
  • PCR…

​Regulation 1169/2011 on information for consumers defines the best before date as the date up to which a food maintains its particular properties, and the expiration date as the date after which consumption is no longer safe.

The useful life of a foodstuff is defined by its microbiological, physical-chemical and organoleptic characteristics; these three aspects define the quality and safety of foodstuffs and therefore the best before or expiration date.

At AENORlaboratorio we conduct different types of studies aimed at establishing the shelf life of foodstuffs. Our technical team will advise you on the most suitable type of study according to the product, type of packaging, preservation, consumption and expected shelf life.

​Types of shelf life studies:

  • Challenge studies or Challenge test: the objective of these studies is to provide information on the behaviour of specific microorganisms, usually L. moncytogenes, which are artificially inoculated into a foodstuff.
  • Shelf life or useful life studies: The purpose of these studies is to learn about the evolution of food products considering their natural flora.
  • Secondary shelf life studies: This type of studies are conducted to define the shelf life of products once opened, considering the handling they will be subject to and the planned packaging and preservation conditions.​​
  • Accelerated shelf life studies​: They are used in those foodstuffs in which we wish to reduce the study period, increasing the deterioration speed.
  • Predictive microbiology: Predictive models are based on mathematical equations that use the information collected from different databases to predict bacterial growth in foodstuffs.
Useful life study

R.D. 140/2003 establishes the quality criteria for human drinking water. These criteria apply to all the water used in the food industry or supplied via distribution networks.

AENORlaboratorio offers the conduction of the tests included in this Royal Decree, helping the companies in the fulfilment with the current legislation :

  • Control analysis
  • Complete analysis
  • Analysis at the consumer's tap
  • Radioactivity.(R.D. 314/2016​​)

For more information:

Sensory Laboratory

Our Commitment

We are committed to providing our customers with a response of the highest technical and service level.

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Sensory analysis

AENORlaboratorio: the sensory analysis department starts its journey.