Food product analysis

At Aconsa we are specialists in food product analysis for companies who work in food processing. Our methods are based on defined and appropriate protocols that are backed by regulatory bodies. We perform testing on raw ingredients such as meat, fish, milk, grains, nuts or vegetables, in addition to processed foods such as dairy products, oils, juices, breads and pastry products, sauces, beverages, all kinds of food supplements and animal feed.

We also offer studies on shelf life and expiry of food products or final prepared products, as well as stability studies on canned food.

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Our methodology

We follow a thorough procedure when performing our testing on food: sampling, investigating the raw ingredients and the product and executing an in-depth analysis in our laboratories. We carry out different types of analyses, from the most common tests to prevent or remedy infections and food poisoning — such as allergen, nutritional, pollutant or additive analyses — to any type of available test required by individual companies.

Our most popular food analysis procedures


We quickly detect and monitor the presence of contaminants in foods, including biological contaminants (bacteria, parasites, etc.) or chemical contaminants (pesticides, metals, etc.). These can be found in all types of food (vegetables, grains, meats, fish, etc.), because they are transmitted through the environment, among other ways, and they can have a detrimental effect on the human organism.
  • Mycotoxins
  • Heavy metals
  • Pathogenic micro-organisms

Allergens / traces

Since allergens can affect our immune system and even lead to serious health problems, we detect and test for them and other food traces found in foods intended for consumption or for the production of food preparations. Some common examples are:
  • Lactose
  • Gluten
  • Soy
  • Nuts


We guarantee that companies comply with labelling regulations and required quality standards thanks to our nutritional analyses, which ensure that the nutritional content of foods matches what is expected of them and what is specified on the label. Some of the nutrients we analyse are:
  • Proteins
  • Fats
  • Sugars
  • Vitamins


We specialise in the comprehensive detection and control of food additives in order to reduce or even prohibit their use, as they are often harmful to our health.
  • Colourings
  • Preservatives
  • Antioxidants
  • Sweeteners
  • Emulsifiers
  • Thickeners

Food, environment and water

Microbiological analysis

At our biology laboratory we carry out techniques to detect pathogens like Salmonella or E. coli, and we perform polymerase chain reaction (PCR).

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