£242.00 Volume discounts available
Note: Fees (prices) on this site are in GBP and do not include carriage / handling fees and VAT. Customers outside the UK may also incur local charges, including (but not limited to) import duties, local taxes and customs clearance fees, which may add significant cost to your order. Prices here are for the PT round or QC / Reference Material only and the total price payable may be higher.
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| Product Code | Proficiency Test | Matrix | Approx. Size |
|---|---|---|---|
|
FCFA20-CON17
|
20228 |
Sugar Confectionery (Boiled Sweets) |
50g |
Allura Red (E129), Brilliant Blue FCF (E133), Carmoisine (E122), Erythrosine (E127), Green S (E142), Indigo Carmine (E132), Patent Blue V (E131), Ponceau 4R (E124), Quinoline Yellow (E104), Sunset Yellow FCF (E110), Tartrazine (E102)
up to 4 colours may be present, participants can report quantitative results only.
There are thousands of ingredients used to make our foods. These ingredients have useful functions that enable consumers to enjoy flavourful, nutritious and safe food. Additives, colourings and preservatives all play a part in the ingredients we see in our foods today and they perform a variety of useful functions in foods that consumers take for granted. However, these ingredients need to be monitored too to ensure that the levels added are not in excess of the appropriate guidelines or that a banned ingredient/component is not being added deliberately or unintentionally. For this reason Fapas provides a wide range of proficiency tests which encompasses this area of interest.
An additive can come in the form of a dye, pigment or substance which is added or applied to a food. This proficiency test addresses the need to analyse for permitted dyes which are approved for use in our foods. The dyes/colours permitted for use in foods are defined in the Colours in Food Regulations 1995.
Food additives within sugar-based confectionery are numerous. They offer noticeable advantages over natural ingredients alone, such as improved shelf life and improved control on flavour among others. As such sweets could be defined as being potentially high risk of containing banned or high levels of food additives. These not only must be identified and quantified accurately to satisfy food labelling regulations, but also to ensure no banned substances are apparent.
Sweets are enjoyed worldwide in vast quantities. This can pose a challenge to testing labs when maintaining high quality testing ability across a range of different testing environments and conditions. Sweets come in a large rage of varieties, each with different properties. As such it is imperative that a flexible, accurate testing ability is utilised across your testing activities.
Fapas proficiency testing measures are important to ensure only accurate test results are offered to your customers. Fapas make use of real food matrices within proficiency test materials to challenge your laboratories to ensure relevant improvements are made within your testing arrangement. Through this effective return on investment within your quality control activities can be achieved.
