Food Testing & Microbiological Analysis

Through SPRING’s Innovation & Capability Voucher Scheme (ICV), shelf-life testing of foods and beverages was conducted for numerous food-processing companies. During such tests, data on colour, texture, viscosity, rancidity, water activity, pH, free fatty acid, bacteria, yeast and mould were collected for analysis. Tests could be real-time or accelerated and done together with sensory evaluation. As a whole, the physical, chemical, biological aspects of the foods and beverages were evaluated to determine ways of extending shelf-life by changing formulation, packaging material, packaging method, processing method and usage environment.


Nutrient Analysis & Marketing Strategy
Nutrient Analysis tests were conducted on a newly developed drink with the aim of achieving the Healthier Choice Symbol (HCS). A product acceptance survey. involving a few hundred participants, was also undertaken. In addition, a marketing strategy was established for launching the new product.

Preservation Process
A preservation process was developed to prolong the shelf-life and freshness of pastries and cookies for an extended period under frozen condition. Effective shelf-life is determined by sensory evaluation, moisture content, water activity, yeast/mould count and total plate count.

Evaluation of Food Production Methods & Shelf-life
An evaluation was conducted to assess the effectiveness of various methods, such as Filtration and Heat/Chemical preservation, used to control production by yeasts. Shelf-life of food is determined by sensory evaluation as well as microbiological test for yeast, total plate count and coliform / E-coli.