Chemistry

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 We offer precise gluten testing to support compliance with both GFCO certification requirements ( tested at 10 ppm) and FDA gluten-free labeling standards ( tested at 20 ppm). Our methods detect trace levels of gluten in food and ingredient samples.   However there are exceptions as fermented or hydrolyzed foods need to have raw materials tested instead of the finished product. This would include things like yogurt, or soy sauce, 

• You can’t verify “gluten-free” by testing the final product if it's fermented or hydrolyzed.
• Instead, you must test and document the gluten-free status of raw materials.

Moisture content refers to the total amount of water in a product, expressed as a percentage of its total weight. It’s useful for assessing product yield and overall quality.

Water activity (aw), on the other hand, measures the availability or energy state of the water in a product — essentially, how "free" the water is to support chemical reactions or microbial growth. Water activity is crucial for controlling safety, microbial stability, texture, and shelf life.