Our legacy in Dairy & Food testing dates to 1936, when our founder pioneered the development of the first Quality Control methodologies ever used for Dairy & Food testing. In general, QC methodologies need to keep experimental error to a minimum while promoting reproducibility to a maximum.
However, today’s Dairy products are rapidly changing as consumers are becoming more focused upon probiotics, protein consumption and products containing much less sugar. These are dairy’s new drivers because dairy is one of the best vehicles for carrying probiotics into the human body. New Dairy products are also being touted as “high protein” due to their functionality as a health ingredient and because they contain all the essential amino acids. Such new products require even more sophisticated protein and amino acid identification analysis methods. And as Dairy products are beginning to crossover into the Nutraceutical category, having experience with nutraceutical formulations as NJ Labs has also helps.
Another key emerging issue is with respect to Foods being labeled as “Organic”. Traditionally, Dairy & Food testing has been a microbiology-related process testing during production. However, “Organic” foods present new challenges because they require pesticide/herbicide residue and other types of chemistry testing. NJ Labs has the microbiology and chemistry testing expertise along with the Quality Control methodologies to help prevent mistakes and minimize error in Dairy & Food testing.