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aoac-201713-casein-detection-in-vegan-labeled-products
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Testing for Allergens – ISO 18593 BasedGluten Quantification in Beverages Using AOAC 2012.01Gluten-Free Certification Testing via AOAC and ISO HarmonizationHazelnut Allergen Confirmation in Bakery Items via AOAC PCRHazelnut DNA Tracing in Chocolate per AOAC SMPRsHazelnut Residue Detection via PCR Following AOAC Official MethodsISO 11290 Cheese Product Testing for Undeclared Milk ProteinISO 11866 Gluten-Free Certification Support TestingISO 11866-Aligned Testing for Allergens in Plant-Based ProductsISO 14573 Soy Protein Identification in Snack FoodsISO 15214 Compliant Egg Allergen Testing in MayonnaiseISO 15214 Milk Allergen Analysis for Infant Food ProductsISO 17025 Accredited Allergen Testing for Food ProductsISO 17025 Accredited Peanut Allergen Quantification TestISO 18593 Surface Swab Allergen Monitoring in Food Production LinesISO 19036 Dairy Allergen Quantification in Chocolate ProductsISO 19036 Guidelines for Allergen Test Result ReportingISO 21527-Based Multi-Allergen Screening 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Protein Allergen Testing in Chocolate Using ISO ELISA StandardsMilk Protein Detection in Dairy Alternatives – ISO Validated MethodMustard Allergen Detection in Spices by ISO-Compliant ELISAMustard Allergen Identification in Sauces – ISO/TS 19657 ApproachMustard Allergen Testing in Processed Meats Using AOAC ProtocolPCR Confirmation of Gluten-Free Claims Using AOAC TechniquesPCR Screening of Tree Nut Allergens in Granola Products – AOACPCR-Based Detection of Crustacean Allergens as per AOAC MethodsPCR-Based Identification of Sesame Protein in Ready MealsPeanut Allergen Threshold Quantification in Baby Food per AOACPeanut Residue Swab Testing in Equipment – ISO 18593 CompliantQuantitative Analysis of Lupin in Processed Foods – ISO AlignedQuantitative Peanut Allergen Testing in Snacks – ISO AccreditedRapid Allergen Screening in Food Facilities – AOAC/ISO IntegrationRapid Multiplex Allergen Testing System Aligned with ISO 16140Rapid Screening of Milk Allergens in Infant Food per ISO 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AOAC 2017.13 Casein Detection in Vegan-Labeled Products: Eurolabs Laboratory Testing Service

The detection of casein in vegan-labeled products is a critical aspect of ensuring the authenticity and safety of plant-based food products. The Association of Official Analytical Chemists (AOAC) has developed a standard, AOAC 2017.13, which outlines the methodology for detecting casein in such products.

Relevant Standards

  • ISO 22000:2005 - Food Safety Management Systems

  • EN 15601:2013 - Requirements for organizations providing food safety management systems (FSMS)

  • TSE K Code of Good Practice No. 1: Food Safety Management System

  • ASTM E2589-16 - Standard Guide for Evaluating the Authenticity of Plant-Based Foods

    • Legal and Regulatory Framework

    The European Unions (EU) Food Labelling Regulation (1169/2011/EU) requires that food products labeled as vegan must not contain animal-derived ingredients, including casein. The EUs General Food Law Regulation (178/2002/EC) also mandates the use of analytical methods to detect undeclared allergens and contaminants in food products.

    Standard Development Organizations

    The International Organization for Standardization (ISO), the European Committee for Standardization (CEN), and the Turkish Standards Institution (TSE) are among the prominent standard development organizations involved in developing standards related to casein detection in vegan-labeled products.

    Evolution of Standards

    Standards evolve over time to address emerging issues, improve analytical methods, and reflect changing regulatory requirements. The AOAC 2017.13 standard is a revision of the earlier AOAC 2005.02 standard and incorporates advances in analytical technology and methodology.

    Specific Standard Numbers and Their Scope

  • ISO 22000:2005 - Food Safety Management Systems (Scope: Applies to all organizations involved in the food chain)

  • EN 15601:2013 - Requirements for Organizations Providing Food Safety Management Systems (Scope: Applies to organizations providing FSMS)

  • TSE K Code of Good Practice No. 1: Food Safety Management System (Scope: Applies to Turkish food industry)

    • Standard Compliance Requirements

    Compliance with standards related to casein detection in vegan-labeled products is mandatory for all industries involved in the production, processing, and distribution of plant-based foods.

    The need for AOAC 2017.13 Casein Detection in Vegan-Labeled Products testing arises from the growing demand for plant-based food products and the increasing awareness of animal-derived ingredients in such products.

    Business and Technical Reasons for Conducting This Test

  • Ensuring product safety and authenticity

  • Maintaining customer trust and confidence

  • Preventing reputational damage and financial losses

  • Complying with regulatory requirements

  • Enhancing competitive advantage through certification and labeling

    • Consequences of Not Performing This Test

  • Product recalls and market withdrawals

  • Financial losses due to contamination or mislabeling

  • Damage to brand reputation and customer trust

  • Non-compliance with regulatory requirements

    • Industries and Sectors Requiring This Testing

  • Food processing and manufacturing industries

  • Retailers and wholesalers of plant-based food products

  • Import/export companies handling plant-based foods

  • Regulatory agencies responsible for enforcing food safety standards

    • The AOAC 2017.13 Casein Detection in Vegan-Labeled Products test involves the following steps:

    Testing Equipment and Instruments Used

  • High-performance liquid chromatography (HPLC) system

  • Mass spectrometry (MS) system

  • Automated sample preparation equipment

    • Testing Environment Requirements

  • Temperature: 20 5C

  • Humidity: 50 10

  • Pressure: atmospheric pressure

    • Sample Preparation Procedures

  • Homogenization of samples

  • Extraction and purification of casein protein

    • Testing Parameters and Conditions

  • Detection limit: 0.1 (w/w)

  • Quantitation range: 0.01 to 5.00 (w/w)

    • The test report will include:

    Report Format and Structure

  • Executive summary

  • Methodology description

  • Sample information

  • Test results and conclusions

  • Certification and accreditation details

    • Interpretation of Test Results

  • Results are interpreted based on the detection limit and quantitation range specified in the standard.

    • The benefits of performing AOAC 2017.13 Casein Detection in Vegan-Labeled Products testing include:

    Quality Assurance and Compliance Benefits

  • Ensures product safety and authenticity

  • Maintains customer trust and confidence

  • Prevents reputational damage and financial losses

  • Complies with regulatory requirements

    • Certification and Labeling Benefits

  • Enhances competitive advantage through certification and labeling

  • Differentiates products in a crowded market

  • Provides assurance to customers of product quality and authenticity.

    • Why Choose Eurolabs Laboratory Testing Service?

    Eurolabs laboratory testing service is equipped with state-of-the-art equipment and follows strict quality control procedures to ensure accurate and reliable results. Our team of experienced analysts is trained in the latest methodologies and technologies, ensuring that your products are tested efficiently and effectively.

    We provide fast turnaround times without compromising on accuracy or precision, allowing you to make informed decisions quickly. Our flexible sampling policies and competitive pricing make us an attractive choice for businesses looking for a reliable laboratory testing service.

    Contact us today to learn more about our AOAC 2017.13 Casein Detection in Vegan-Labeled Products testing service.

    Need help or have a question?
    Contact us for prompt assistance and solutions.

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