Quality tests of food

When we are testing food, we always make sure to have an objective laboratory test as the foundation for the final scores. When relevant, we supplement the chemical analysis with sensoric testing by expert or consumer panels.


Most analyses are meant to double check the ingredients listed on the packaging, particularly the nutritional values thereof. Many foodstuffs have very specific requirements, for example tomato products, where the amount of lycopene is essential for the quality of the product or in vegetarian products where we analyze the amount of phytic acid, which is essential in order to help the human body to process any plant-based protein.

The subjective assessment of the taste is most often delegated to a group of experts in the particular field. On feta cheese, for instance, we asked Greek experts to help us assess the texture, smell, taste and overall appearance rather than asking consumers for their taste preferences.