Analysis of meat products.Analysis of dairy products. Analysis of alergens in food (lactose, gluten, etc.). Análisis of drinks (wine, beer, etc.)
Analysis of drugs and antibiotics for human and animal use. Analysis of diet supplements, vitamin and protein supplements….
Analysis of waters (irrigation water, waste water, swimming pools and regenerated waters). Analysis of agricultural soils (Compositional analysis, NPK levels, etc.. )
Our most demanded services
Labocor Analítica is an expert in food quality control, in particular, in animal feed.
Our laboratory offers research, technical consultancy and training, and physical-chemical, microbiological, pathological and genetic analyses focused on several fields: veterinary, food industry, pharmaceutical/nutraceutrical and environmental.
In Labocor Analítca we have more than 25 years of experience in the sector and we have a highly qualified team in chemistry, biology, pharmacy, veterinary medicine and food and quality
management, among other specialties. Our laboratory operates under the Spanish National Accreditation Body (ENAC) for a wide range of parameters.
Since 2020, we are part of Tentamus international group of laboratories .which establishes sinergies with other group laboratories especialised in several areas in order to offer a great range of solutions to our clients.
10 Tips for Improving Food Safety
Since the safety of food is always an important issue, here are 10 tips to improve the food safety in your supply chain: 1. Know the origin of the ingredients The ingredients provide the basis of your product. Therefore it is essential to know how and where these ingredients were created. It is often taken
... Continued
Off-flavors in Food
It is an unpleasant experience, and unfortunately it happens to almost everybody sooner or later: A certain food or drink does not taste like it should or did the previous day. For most people the difference is hard to describe or pin-point specifically, instead the realization that the food that was previously enjoyed is “off”.
... Continued
Cold chain interruption may cause changes in food texture
Deep freezing is a careful process for preserving food. It stops the cell metabolism of the spoilage microorganisms. The industry uses different methods for this purpose – one is the so-called shock freezing at about -40 °C. The water present in the food expands, but only very small ice crystals are formed. The cell walls
... Continued
