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Food Chemistry Scheme - (QFCS)

EPTIS factsheet 127182 | Last revision 2023-08-04 | URL: https://www.eptis.bam.de/pts127182 https://www.eptis.bam.de/pts127182

PT provider
PT provider LGC AXIO Proficiency Testing LGC AXIO Proficiency Testing
Based in United Kingdom
Language(s)
Remarks Our LGC Quality in Food Chemistry Scheme (QFCS) is specifically designed to promote quality and comparability in the measurement of a range of analytes in food products. Technology now allows suppliers to harvest, preserve and distribute within a short period of time, so an incredible variety of foodstuffs are available worldwide and year-round. Consequently food quality, consumer satisfaction and government regulations are all factors that need to be considered when producing food. The food we eat can contain potentially harmful chemicals, some naturally occurring, some as contaminants absorbed from soil and water. Testing these end-use products is fundamental for food safety and stability. Consistent good performance in one of our Proficiency Testing schemes will allow laboratories to show, with confidence, the quality of their results to third parties.
Keywords
Product groups Hazardous substances
Minerals
Food and drink
Testing fields Analytical chemistry
Technical details
Test item Tested property Testing method
Tomato paste/puree Nutritional information -
Total acidity -
pH -
Brix value -
Total Solids -
Salt -
Vitamin A -NEW -
Colour- NEW -
Cake Nutritional information -
Fat -
Total Sugars -
Total Dietary Fibre -
Protein -
Acidity -
Ash -
Moisture -
Sodium (Na) -
Chloride (Cl-) -
Calcium (Ca) -
Iron (Fe) -
Non dairy alternative to cheese product Authenticity and Quality -
Total Fat -
Saturates -
Mono-unsaturates -
Poly-unsaturates -
Total Trans Fatty Acids -
Total omega 3 -
Total omega 6 -
Total omega 3:Total omega 6 ratio -
4:0 Butyric acid -
12:0 Lauric acid -
Pome fruits, citrus fruits, fruiting vegetables, root & tuber vegetables Pesticides- plant material Material containing up to 20 quantifiable pesticides -
Pulses Pesticides- plant Material containing up to 20 quantifiable pesticides -
Cereals Pesticides- plant Material containing up to 20 quantifiable pesticides -
Vegetable, seed oil and olive oils Pesticides- plant Material containing up to 20 quantifiable pesticides -
Spices Pesticides- plant Material containing up to 20 quantifiable pesticides -
Herbs- NEW 2023 Pesticides- plant Material containing up to 20 quantifiable pesticides -
Green tea Pesticides- plant Material containing up to 20 quantifiable pesticides -
Elements -
Total Arsenic (As) -
Cadmium (Cd) -
Mercury (Hg) -
Lead (Pb) -
Selenium (Se) -
Nuts Total Aflatoxins -
Aflatoxins B1, B2, G1, G2 -
Spices Total Aflatoxins -
Aflatoxins B1, B2, G1, G2 -
Rice Total Aflatoxins -
Aflatoxins B1, B2, G1, G2 -
Ochratoxin A -
Zearalenone (ZEA or ZON) -
Corn Total Aflatoxins -
Aflatoxins B1, B2, G1, G2 -
Ochratoxin A -
Zearalenone (ZEA or ZON) -
Coffee, ground, roasted (100% Arabica)- Quality parameters -
Water -
Ash -
pH -
Total Acidity -
Total chlorogenic acids -
Caffeine -
Potassium (K) -
Phosphorus (P) -
Magnesium (Mg) -
Calcium (Ca) -
Copper (Cu) -
Contaminants -
Acrylamide NEW 2023 -
Honey (blossom/nectar and/or honeydew honey) Essential composition and quality factors -
Moisture -
Electrical Conductivity -
Ash -
pH -
Free Acidity -
Hydroxymethylfurfural (HMF) -
Diastase enzymatic activity (Diastase number) -
Fructose -
Glucose -
Sucrose -
Water insoluble solids -
Authenticity -
Authenticity by NMR, IR-MS etc. NEW 2023 -
Baby food pureé (vegetable food) Contaminants -
Nitrate (NO3-) -
Elements -
Total Arsenic (As) -
Inorganic Arsenic (sum of As[III]+As[V]) -
Cadmium (Cd) -
Lead (Pb) -
Nutritional information -
Energy -
Fat -
Saturates -
Carbohydrate -
Total Sugars -
Protein -
Total Dietary Fibre -
Salt -
Sodium -
Snacks (e.g. potato crisps) Acrylamide -
Cake Mix Allergens -
Egg White Protein -
Canned meat Allergens -
Egg White Protein -
Gluten -
Non-dairy milk Allergens -
Soy -
Milk protein -
Biscuits Allergens -
Gluten -
Egg white Protein -
Milk protein -
Swabs - NEW Allergens -
Gluten -
Peanut protein NEW 2023 -
Sesame protein NEW 2023 -
Soy protein NEW 2023 -
Pasta sauce Allergens -
Gluten -
Cereal grain Elements -
Total Arsenic (As) -
Cadmium (Cd) -
Lead (Pb) -
Mercury (Hg) -
Ground spices - NEW Elements -
Total Arsenic (As) -
Cadmium (Cd) -
Lead (Pb) -
Mercury (Hg) -
Edible Oil/fat material Elements -
Total Arsenic (As) -
Cadmium (Cd) -
Lead (Pb) -
Mercury (Hg) -
PAHs -
EU Sum of 4 (Benzo[a]pyrene, Benz[a]anthracene, Benzo[b]fluoranthene, chrysene) -
Quality -
Water -
Free fatty acids -
Saponification value -
Unsaponifiable matter -
Anisidine value -
Colour -
Iodine value -
Peroxide value -
Fatty acid Composition -
Fish oil supplement Essential composition and quality factors -
cis Alpha-linolenic acid (ALA) -
cis Eicosapentaenoic acid (EPA) -
cis Docosapentaenoic (DPA) -
cis Docosahexaenoic (DHA) -
Monounsaturated fatty acids -
Polyunsaturated fatty acids -
Saturated Fatty Acids -
Total EPA+DHA Omega-3 fatty acids -
Total Omega-3 fatty acids -
Total Omega-6 fatty acids -
Total Omega-9 fatty acids -
Omega-3 : Omega-6 ratio -
Total Trans Fatty Acids -
Vitamin A (Retinol) -
Vitamin D -
Frying oil (e.g. palm oil , used) Oil and Fat Quality -
Total polar compounds -
Free fatty acids (Acidity) -
Accelerated oxidation test (Rancimat) at 120 °C -
Palm oil e.g. red palm oil Pesticides and other contaminants -
Sudan IV -
Grain flour e.g. barley flour Pesticides and other contaminants -
Glyphosate -
AMPA -
Ketchup Nutritional information -
Energy -
Fat -
Saturates -
Carbohydrate -
Total sugars -
Protein -
Salt -
Total dietary fibre -
Soluble solids -
pH -
Total Acidity -
Citric Acid -
Formol number -
Water activity -NEW 2023 -
Mayonnaise Nutritional information -
Energy -
Fat -
Saturates -
Total Trans Fatty Acids -
Carbohydrate -
Total sugars -
Protein -
Salt -
Sodium -
pH -
Cholesterol -
Canned fruit Nutritional information -
Drained weight -
pH -
Energy -
Carbohydrate -
Total sugars -
Glucose -
Fructose -
Total dietary fibre -
Dried pasta Nutritional information -
Energy -
Fat -
Saturates -
Carbohydrate -
Total sugars -
Protein -
Ash -
Moisture -
Total dietary fibre -
Jam Nutritional information -
Energy -
Fat -
Carbohydrate -
Total sugars -
Fructose -
Glucose -
Protein -
Soluble solids -
pH -
Moisture -
Ash -
Total Acidity -
Brix -
Confectionery and bakery products Additives -
Propionic acid -
Sorbic Acid -
Benzoic Acid -
Citric Acid -
Tartaric acid -
Acetic Acid -
Malic Acid -
Butyric acid -
Table salt Chemical Analysis -
Purity -
Moisture -
Sulfate -
Iodine -
Calcium -
Magnesium -
Total Arsenic -
Lead -
Cadmium -
Mercury -
Copper -
Ferrocyanide -
Food products e.g. biscuits Nutritional information -
Lactose (low levels) -
Infant formula powder Allergens -
β-lactoglobulin -
Genetically modified organisms (GMO) in cereals and/or grains- NEW 2023 Genetically modified organisms (GMO) -
Qualitative identification of the GM events -
Quantification of GM events detected -
Soya sauce - NEW 2023 pH -
Total titratable acidity -
Total sugars -
Sorbic Acid -
Salt (NaCl) -
Sodium (Na) -
Magnesium (Mg) -
Potassium (K) -
Calcium (Ca) -
Green coffee Moisture -
Food product (to be specified later in the year)- NEW 2023 Titanium dioxide -
Spices- NEW 2023 Illegal Dyes (e.g.Sudan) -
Participants are provided with a test material containing a minimum of 5 dyes for quantitative determination. A list of 21 potential analytes is provided in Appendix D of the Scheme description -
Colour in turmeric or paprika -NEW 2024 Colour / Color -
Polyols in food-NEW 2024 Sorbitol -
Xylitol -
Isomalt -
Maltitol -
Mannitol -
Vanilla beans-NEW 2024 Moisture -
Vanillin -
Rice flour (allergens) Allergens -
Almond -
Soy -
Foreign bodies in food products Foreign bodies -
Presence/Absence -
Identification of foreign body -
Dried mushroom powder Elements -
Total Arsenic (As) -
Cadmium (Cd) -
Lead (Pb) -
Ground Pepper Chemical Analysis -
Moisture -
Total ash -
Crude fibre, insoluble index -
Volatile oil -
Piperine content -
Acid insoluble ash -
Water Activity -NEW -
Bulk index -NEW -
Rice (e.g brown rice) Elements -
Total Arsenic (As) -
Inorganic Arsenic (sum of As[III]+As[V]) -
Arsenic III - NEW 2021 -
Arsenic V - NEW 2021 -
Cadmium (Cd) -
Lead (Pb) -
Mixed Fat Spread Oil and Fat Quality -
Total Fat -
Saturates -
Mono-unsaturates -
Poly-unsaturates -
Total Trans Fatty Acids -
Omega-3 fatty acids -
Omega-6 fatty acids -
Salt -
Water -
pH -
Vitamin A (Retinol) -
Vitamin D -
Olive Oil (composed of refined and virgin olive oils) Oil and Fat Quality -
Free fatty acids (Acidity) -
ΔK -
K 270 -
Wax content -
β-sitosterol (apparent) -
Campesterol -
Erythrodiol and uvaol -
ΔECN 42 -
Accelerated oxidation test (Rancimat) at 120 °C -
Fatty acid composition -
2-glyceryl monopalmitate -
Extra Virgin Olive Oil Oil and Fat Quality -
Peroxide value -
Free fatty acids (Acidity) -
K 232 -
K 270 -
Wax content -
3,5 Stigmastadienes -
Ethyl esters -
Total sterols content -
Δ-7-stigmastenol -
Insoluble impurities -
Moisture and volatile matter at 103 °C -
Total Polyphenols -
Fatty acid composition -
Liquid test material (Food additives) Preservatives -
Sorbic acid -
Benzoic acid (E210-E213) -
Sulfur Dioxide (SO2) -
Sweeteners -
Acesulfame K (E950) -
Aspartame (E951) -
Saccharin (E954) -
Sucralose -
Colours -
Ponceau 4R -
Carmoisine -
Sunset yellow -
Indigo carmine -
Allura red -
Tartrazine -
Quinoline yellow -
Brilliant blue -
Vegetables Pesticides- plant material containing a variety of quantifiable pesticides -
Nitrate (NO3-) -
Perchlorate -
Dried fruits Preservatives -
Sulfur Dioxide (SO2) -
Elements -
Total Arsenic (As) -
Cadmium (Cd) -
Lead (Pb) -
Mercury (Hg) -
Mycotoxin Contamination -
Aflatoxins B1, B2, G1, G2 -
Total aflatoxins -
Ochratoxin A -
Water activity -
Vinegar Total Acidity -
Total ash -
Density -
Total Dry Extract -
Volatile Acidity -
pH -
Herbs & Spices Food Authenticity FTIR
Confirmation of Authenticity NGS
SCIO
Elements (including heavy metals) - NEW 2023 -
Opiates Morphine -
Codeine -
-
Chilli powder /Chilli sauce Capsaicinoids -
Heat unit (e.g. Scoville) -
-
Fruit/vegetable puree or powder Vitamin C -
Instant Coffee Moisture -
Solubility in cold water at 16±2C° -
Fat -
Carbohydrate -
Total glucose -
Protein -
Total dietary fibre -
Ash -
pH -
Total chlorogenic acids -
Caffeine -
Total glycose -
Total xylose -
Acrylamide NEW 2023 -
Baby food puree Energy -
Fat -
Saturates -
Carbohydrate -
Total sugars -
Protein -
Total dietary fibre -
Salt -
Sodium -
Dehydrated food product (instant soup, instant noodles Energy -
Fat -
Saturates -
Carbohydrate -
Total sugars -
Protein -
Total dietary fibre -
Salt -
Sodium -
Chlolesterol -
Pickles pH -
Total Acidity as Acetic Acid -
Calcium chloride -
Sodium -
Relish pH -
Total Acidity as Acetic Acid -
Salt -
Brix -
Garlic powder Moisture -
Sulfur Dioxide (SO2) -
Allicin -
Total ash -
Acid insoluble ash -
Peanut butter Moisture -
Fat -
Salt -
Sesame paste Ethylene oxide as a sum of ethylene oxide and 2-CE -
Spices Ethylene oxide as a sum of ethylene oxide and 2-CE -
Candy & Chewing gum Moisture -
Total Acidity -
Food product (CBD gummies) Cannabidiol (CBD) -
Vegan food Presence or absence of animal DNA -
Vanilla extract Vanillin -
Ethyl alcohol NEW 2023 -
Density NEW 2023 -
Refractive index NEW 2023 -
Food labelling benchmark exercise and declaration of nutritional values Food labelling benchmark exercise -
Assessment to Regulation (EU) No 1169/2011 on the provision of food information to consumers or equivalent -
Pre-prepared food (e.g. potato/rice/pasta based) Nutritional information -
Energy -
Fat -
Saturates -
Mono-unsaturates -
Poly-unsaturates -
Total Trans Fatty Acids -
Carbohydrate -
Total Sugars -
Total Dietary Fibre -
Protein -
Salt -
Sodium -
Ash -
Moisture -
Phosphate -
Cholesterol content -
Cured meat product Water Activity -
Cereal based food Nutritional information -
Energy -
Fat -
Carbohydrate (Total and available) -
Total Sugars -
Total Dietary Fibre -
Protein -
Salt -
Sodium -
Ash -
Moisture -
Phosphate -
Vitamins and Minerals -
Vitamin A -
Vitamin B1 (Thiamine) -
Vitamin B2 (Riboflavin) -
Vitamin B3 (Niacin) -
Vitamin B5 (Pantothenic Acid) -
Vitamin B6 -
Vitamin B9 (Folic acid) -
Vitamin B12 -
Vitamin C (Ascorbic Acid) -
Vitamin D -
Iron (Fe) -
Magnesium (Mg) -
Potassium (K) -
Zinc (Zn) -
Hard Cheese Water Activity -
Mustard Nutritional information -
Energy -
Fat -
Saturates -
Carbohydrate -
Total sugars -
Protein -
Salt -
pH -
Total Acidity -
Water activity -NEW 2023 -
Plant based meat alternative- NEW 2023 Nutritional information -
Energy -
Fat -
Saturates, Polyunsaturates, Monounsaturates -
Total trans fatty acids -
Carbohydrate -
Total sugars -
Protein -
Salt -
Total Acidity -
Total Dietary Fibre -
Biscuits Water Activity -
Jam Water Activity -
Wheat Flour Nutritional information -
Fat -
Protein -
Total Dietary Fibre -
Ash -
Moisture -
Calcium -
Iron -
Allergens -
Gluten (Allergen) -
Non-wheat Flour (tapioca, maize, potato) Nutritional information -
Fat -
Protein -
Total dietary Fibre -
Ash -
Moisture -
Calcium -
Allergens -
Gluten (Allergen) -
Bread Nutritional information -
Fat -
Total Dietary Fibre -
Protein -
Acidity -
Ash -
Moisture -
Sodium (Na) -
Chloride (Cl-) -
Calcium (Ca) -
Iron (Fe) -
Vitamin B1 (Thiamine) -
Vitamin B2 (Riboflavin) -
Vitamin B3 (Niacin) -
Aims of the PT scheme
Target group of participants
Linked to specific legislation / standards
Additional, subsidiary aims
Number of participants
Accredited or otherwise reviewed by a 3rd party

Accredited by UKAS on the basis of ISO/IEC 17043 - Please see current application form and scheme description for accredited and non-accredited status of test materials and analytes. for part of the parameters

Operation is commissioned / requested by
Fees and frequency
Participation fee Depending on samples taken
Regularly operated Yes (6 rounds per annum)
Year of first operation 2000
Contact details of the PT provider
Provider Contact person
LGC AXIO Proficiency Testing
1 Chamberhall Business Park, Chamberhall Green
BL9 0AP Bury, Greater Manchester
United Kingdom

Phone: +44 (0)161 762 2500
Fax: +44 (0)161 762 2501
Web: https://www.lgcstandards.com/GB/en/Proficiency-Testing/cat/244597 https://www.lgcstandards.com/GB/en/Proficiency-Testing/cat/244597
Mrs Nicola Armstrong
Phone: +44 (0)161 762 2500
Fax:
Email: axiopt@lgcgroup.com axiopt@lgcgroup.com
If you find any mistakes please contact the responsible EPTIS coordinator in United Kingdom, Mr Savvas Xystouris. Mr Savvas Xystouris.
Any questions or problems? Please contact us at eptis@bam.de.
Application version: 1.23-SNAPSHOT.20230502124635-7925ae379a631fc1ececff45d2921c8db38877d5