Pastas and baked goods
The market for edible pasta (wheat pasta, corn pasta, etc.) and baked goods (bread, biscuits, cakes, etc.) is extremely dynamic, and has undergone an evolution in recent years, with a growing focus on health and sustainability.
At Lifeanalytics, we provide support to companies operating in these markets by offering dedicated analysis, consultancy and sensory services and assisting them in the marketing of safe, quality products that are compliant with regulations in the countries in which they are sold.
For these categories of food, many evaluations are required by the DECREE OF THE ITALIAN PRESIDENT OF THE REPUBLIC February 9, 2001, no. 187, which concerns the chemical parameters for control and classification of flours, semolina, and pasta; specific evaluations are required for egg pasta, including the verification of egg content and sterols.
Among the main analyses that can be performed on these foods, we include:
- Microbiological analysis: detect the presence of potential pathogenic bacteria using accredited methods and state-of-the-art equipment (MALDI-TOF);
- Chemical analysis: detect residues of veterinary drugs, contaminants and pesticides, heavy metals, dioxins, allergens, and mycotoxins;
- Nutritional analysis;
- Sensory analysis: through Panel Test and/or Consumer Test;
- Shelf Life studies to evaluate the period during which the product can maintain its characteristics if stored under recommended conditions.
These analyses are essential to ensure that pasta and bakery products are not only safe for consumption but also of high quality, thus meeting consumer expectations and complying with food safety regulations.
