Analysis Laboratories and Expertise
Ensure the quality and safety of your products
In a world where food safety and quality are essential to ensuring consumer confidence, it is crucial to partner with a reliable provider for the analysis and characterization of your products.
Our vegetable oil and protein analysis laboratories allow you to:
- guarantee the food safety of your products: by detecting any potential anomalies or contamination, ensuring the safety and conformity of your products.
- accurately characterize the fat content of your products: recognized by quality labels, our analyses guarantee precise, reliable results.
- Conduct sensory analyses of your oils and proteins: our panel of experts is accredited by the COI for olive oil tasting
- Study the rheological behavior and texture of your fat phases to optimize their consistency, stability, and consumer experience.
Our laboratory, a leader in the analysis of vegetable oils and fats, brings together a high level of expertise, validated by COFRAC accreditation (scope available at www.cofrac.fr) for a wide range of analyses.
This recognition attests to our ability to deliver accurate and reliable results, which are essential for the development, innovation, and quality assurance of food products. To address your specific needs, we offer a variety of Services numerous matrices.
Let us handle your testing and experience the excellence of our services.
Certified services
COFRAC
COFRAC accreditation n°1-0171
Collection available atwww.cofrac.fr
Approval for :
- sensory analysis of virgin olive oils (01/12/2025 - 30/11/2026)
- physico-chemical analysis of olive oils and olive-pomace oils - Type B: In-depth analysis and Type C: Analysis of residues and contaminants (01/12/2025 - 30/11/2026)
Quality control, liberatory analysis, food fraud
Glyceride fraction🧫
🧪Iodine index
🧪Saponification index
🧪Hydroxyl index
🧪Fattyacid composition(cis/trans)
🧪Glyceride composition
🧪Triglyceride composition(C number)
🧪Fatty acidsin position 2 (on TG and PL)
🧪EMAG: ester content
🧪EMAG: glyceride and glycerol content
OPO - C52
🧪Triglyceride composition(number of partitions)
🧪Polarlipid composition
🧪OPO
🧪Phosphorus
Unsaponifiable🧫
🧪Unsaponifiable matter content (hexane/diethyl ether)
🧪Sterols
🧪Waxes
🧪Natural hydrocarbons
🧪Alcohols, fatty, terpenic
🧪Squalene
🧪Glycosilated sterols
🧪Tocopherols (Vitamin E)
🧪Vitamin A
🧪Carotenoids
🧪Polar lipid composition
(ceramides, cerebrosides...)
🧪Polyphenols
🧪CoQ9/CoQ10
🧪Chlorophyll
Alterations🧫
🧪Acidityor Acid Index
🧪Peroxide index
🧪Rancimat/Oxipres
🧪 Oven ageing test
🧪Polar compounds
🧪Individualfree fatty acids, 1,2 and 1,3 diglycerides
🧪Alkylesters
🧪Aldehydesand volatiles
🧪Residual solvents
🧪Tocopherols
🧪Antioxidants(ascorbyl palmitate,
BHA, BHT, gallates, TBHQ,...)
🧪Triglyceride polymers
🧪Pyropheophytin
🧪Gamma- Oryzanol
🧪Karitene
🧪Specific extractionsat 232 and 270 nm
🧪TBA index
🧪Para-anisidine index
Purity/Adulteration🧫
🧪Stigmastadiene
🧪Fatty acids, sterols
🧪Triglyceride composition (MGLA, cocoa butter)
🧪Tocopherols
🧪ECN42 (HOVE)
🧪Triglyceride composition
🧪Extinctions specific to 232 and 270nm
Sensory analysis🧫
🧪Extra Virgin Olive Oil: Panel test
🧪Vegetable proteins (isolates, concentrates, flours)
🧪Virgin oils: descriptive analysis
🧪Refined oils: comparative analysis
🧪Oils: descriptive analyses - detection of defects (rancid, soapy taste)
🧪Test Room Odor: thermo-oxidation
Physical measurements🧫
🧪Density
🧪 Melting point
🧪Solid content by NMR - DSC
🧪Shukoff
🧪Color Lovibond, Gardner...
🧪Viscosity, flow test...
🧪 Flash point
Undesirable/FAN*🧫
*FAN anti-nutritional factors
🧪Eau and volatiles (oven 103°C)
🧪Eau Karl Fischer
🧪Insoluble impurities
🧪Savons
🧪Vicine/Convicine
🧪Phytic acid
🧪Glucosinolatedegradation products
🧪Fe, Cu, Ni, P, Al, Se, Si, Na, Ca, Mg, K, S, Pb, As, Cd, Sn, Cr, Hg
Potential toxicants / Contaminants🧫
🧪Hexaneresidual
🧪Chlorinated solvents
🧪Methanol
🧪Pesticides
🧪MCPDesters / Glycidol esters
🧪BTEX
🧪HydrocarbonsAromatiques / Polycycliques (HAP dont BaP)
🧪MOSH/MOAH- Mineral oil
🧪Fe, Cu, Ni, P, Al, Se, Si, Na, Ca, Mg, K, S, Pb, As, Cd, Sn, Cr, Hg
Innovation and Excellence in Analytical Methods: Our Institute’s Commitment
- Development of Advanced Analytical Methods
Our vegetable oil and protein analysis laboratories develop state-of-the-art analytical methods that remain industry benchmarks because they are carried out with the support of cutting-edge expertise. These new methods meet the needs of the industry and are, for the most part, subject toCOFRAC accreditation(scope available at www.cofrac.fr), thereby guaranteeing their quality and reliability as reference standards.
- Investment in New Equipment
Our institute also demonstrates its commitment to scientific excellence by regularly investing in new equipment. These investments enable usto continually innovate, expand our expertise, and effectively address the industry’s complex challenges through high-quality analytical methods.
- Innovating to Meet Industry Challenges
Innovation is at the heart of our strategy to stay at the forefront of the industry’s ever-changing needs. Thanks to our state-of-the-art equipment, we can develop analytical methods that set the standards of tomorrow.
Our latest analysis methods
Vicine Convicine
The determination of vicine and convicine is very important for assessing the nutritional qualities of faba beans. We carry out the analysis on all matrices.
Isoflavones
Our accredited method enables isoflavones to be measured in all processed soy products, and in all the molecular forms they contain.
Vicine Convicine
The determination of vicine and convicine is very important for assessing the nutritional qualities of faba beans. We carry out the analysis on all matrices.
Isoflavones
A high-performance team and equipment
Spanning 1,200 square meters, our vegetable oil and protein analysis laboratories cover both physicochemical and sensory analysis. Our teams and facilities serve as a valuable operational resource for industrial partners, whether on an ad hoc or regular basis (composition analysis, quality control, release testing) or during public health crises.
Our research themes
"Prevent and eliminate chemical contamination"
"Protect, classify, trace, and authenticate vegetable oils"
- Controlling contamination of vegetable oils
- In-depth study of oxidation mechanisms and phenomenological modeling
- FT-NIR multi-molecule assay feasibility and development of calibration models
- Development of a method for determining cyanogenic glycosides
- Development of a method for determining alpha-galactosides
- Aminogram: validation of a method for determining essential amino acids in meal and protein powders
Discover also
Why trust us?
Soft skills
- Our commitment to customer satisfaction is our top priority, which is reflected in high-quality analytical services and long-lasting relationships built on trust.
- We ensure the confidentiality, integrity, and transparency of our results.
Know-how
- Our laboratories are equipped with the latest technology, enabling advanced analyses and high-quality results.
- We tailor our analytical methods to your specific needs, ensuring customized solutions.
Our procedure for handling customer complaints is available on request from your usual contacts.
Why trust us?
Knowledge
Soft skills
Know-how
Our procedure for handling customer complaints is available on request from your usual contacts.
Our team is ready to listen!
Franck DEJEAN
Department manager / Business manager
Hugues GRIFFON
Business Manager
Laura BRUNSART
Chargé d'affaires
Lionel LAGARDERE
Production Manager / Business Manager
LoïcLEITNER
Analytical Development Manager
Our team is ready to listen!
Franck DEJEAN
Department manager / Business manager
Laura BRUNSART
Chargé d'affaires
Hugues GRIFFON
Business Manager
Lionel LAGARDERE
Production Manager / Business Manager
LoïcLEITNER
Analytical Development Manager