Food and Drink

Lipids are one of the major food groups and arguably have the biggest impact on the nutritional quality of the foods we eat. Trans fats, cholesterol, omega 3 oils and vitamin E – these are all lipids and they are all at the heart of media and consumer perceptions of foods and food quality.

Our bespoke lipid analysis laboratory, Mylnefield Lipid Analysis, has unrivaled expertise in extracting and analysing lipids from an extensive range of foodstuffs including breads, oat products, fish oils, meats, egg & dairy products, gourmet oils and frying oils. We offer a wide range of services including:

  • Method development for lipid extractions
  • Stability storage trials.
  • Oxidative stability measurements (anisidine and peroxide values)
  • Nutritional quality assessment:
    • Fatty acid profiling.
    • Triacylglycerol analysis.
    • Conjugated diene analysis.
    • Measurement of trans fatty acid content.
    • Conjugated Linoleic Acid (CLA) analysis.
    • β carotene, tocopherol, cholesterol and other sterol content.

Current concerns about food security and and sustainable food production are making the twin issues of traceability and authenticity increasingly important to the food and drink industry. Combating fraudulent or adulterated products is also vital for maintaining public confidence in the industry and being able to guarantee the provenance of their produce is equally vital to companies wishing to build high quality brands, especially for regional or national specialities.

Multi-element stable isotope signatures are a powerful tool for helping to trace the geographical and biological origins of foodstuffs. Mylnefield Isotope Signatures are a state of the art stable isotope laboratory and we’re using this technology to develop uniquely effective tracing and authentication services for a range of foodstuffs.

 

Mylnefield Analysis Other Services