Physical Testing - Food and Consumer Goods
Monitoring product characteristics is the foundation of a good quality assurance program. Often, drivers of quality in foods and consumer goods focus on tests that quantify how well a product matches a specification.
Analytical testing makes up some of these tests, but the majority may fall under physical and defect testing. Food Physical Testing laboratories focus on tests that quantify a product’s defining features and capture metrics like defects or unusable product per case.
Food physical testing can also be used for benchmarking a product versus its competitors. In benchmarking, physical tests are used to compare products head to head. By comparing products using a variety of physical tests, specific points of difference can be noted and these characteristics can be optimized to create award-winning products.
Mérieux NutriSciences provides physical testing in four locations in North America. Physical testing includes, but is not limited to:
Food and Beverage
- Dimensions
- Weights
- Glaze %
- Product Specific Defects
- Sieve Analysis
- Texture Analysis
- Viscosity
- Hunter LAB Color
- Broken / Unusable Pieces
- Breading %
- Inclusions
- Piece Counts
- Cook Yield
- Melt Tests
- Package Closure
Consumer Goods
- Absorbency (feminine hygiene, incontinence, diapers)
- Laundry Detergent Stain Removal/Performance
- Laundry Softener Performance
- Household Cleaner Performance
- Dishwashing (automatic and hand) Performance
