food pH testing

DIY / In-House Meters Our  Laboratory Testing

High upfront cost for food-grade meters, probes, and buffers Zero equipment investment—just send us a sample. Risk of temperature errors (failing to equilibrate to a proper temp). 

Precision temperature control at exactly 25°C per shift protocol

Risk of false readings from unblended solids or oily sauces. Full homogenization per 21 C.F.R. § 114.90 standardsFrequently questioned by inspectors due to calibration doubts accepted by health inspectors and market coordinators

1. Submit Your Sample: Bring or mail a 4 oz. sample of your finished sauce, salsa, or condiment to our Central Texas facility. A sample submission form is required. (see below)
2. Laboratory Analysis: Our technicians homogenize the sample (if solids are present), adjust temperature to 25°C, and measure equilibrium pH using standardized multi-point calibration.
3. Receive Your Official Report: Get a certified, audit-ready Certificate of Analysis sent directly to your inbox to present to inspectors, market directors, or wholesale buyers.

Protect your brand, satisfy health department mandates, and keep your products on the line without buying expensive equipment.

• [Order an Official pH Lab Test Now]
• Need guidance on sample submission? Contact our local laboratory team today.