Food & Agriculture Products

• Accurate Labelling: Fat, Protein, Carbohydrates, Moisture, MUFA, PUFA, Trans Fat, Cholesterol, Vitamins & Minerals.
• Consumers rely on nutritional labels to make informed choices. MAARC Labs uses trusted scientific methods to quantify macronutrients (protein, fats, carbs), micronutrients (vitamins, minerals), fibre, sugar, etc., ensuring label accuracy.
• Health Claims Substantiation: Any health claims made by a manufacturer, such as "low-fat," "high-protein," or "rich in Vitamin C," must be substantiated by scientific evidence. MAARC labs provide the necessary data to validate these claims, preventing misleading advertising and protecting consumers.
• Quality Control: For food manufacturers, consistent nutritional content is a key indicator of quality. Regular testing allows them to monitor their production processes and ensure that their products meet the desired nutritional specifications batch after batch.

To determine nutritional profiles and contaminants, MAARC Labs uses advanced instruments including Spectrophotometers, HPLC, GC-MS, LC-MS, GC-FID, ICP-MS, AAS, Ion Chromatography, and FTIR.

“Best before” and “expiry” dates are determined through scientific studies led by MAARC Labs.

• Microbiological Testing: This is a critical component of shelf-life studies, as the growth of spoilage microorganisms (like bacteria, yeasts, and molds) and pathogens can render food unsafe for consumption. MAARC Labs conduct tests at various intervals to monitor the microbial load of a product under specific storage conditions.
• Sensory Evaluation: The taste, smell, appearance, and texture of a food product can change over time. Trained sensory panelists at MAARC Labs evaluate these attributes to determine the point at which the product is no longer acceptable to consumers, even if it remains safe to eat.
• Chemical & Physical Analysis: The Lab also assess various chemical and physical parameters that can affect a product's quality and stability. This includes measuring changes in pH, moisture content, color, and texture. Also test for chemical degradation, such as oxidation in fats, which can lead to rancidity.

Through a combination of real-time and accelerated shelf-life studies, where products are stored under controlled conditions of temperature and humidity to speed up the aging process, MAARC Labs can accurately predict how long a product will maintain its quality and safety.

Dr. Saee Keskar from MAARC Labs collaborates closely with numerous food business operators, partnering with them to address and navigate complex quality and safety challenges.