Our laboratories are still open and reliably carry out your analyses.
Feel free to use our Live Chat if you have any questions or send your inquiry at office@lifeprint.de.
A large number of well-established internal control systems and measures ensure the high quality standard of our analytical department. Continuous monitoring and, if possible, optimisation of processes is standard business practice for us.
The rooms are laid out in such a way that the process of sample handling is conducted in a strict “One-Way-System”, thus ensuring that your order can be processed without samples being contaminated.
Regular and successful external adits confirm our outstanding results in international interlaboratory tests and comparison studies in cooperation with the authorities, for instance. In addition, we have also been invited several times to participate in validations studies of the European Commission. We have been accredited according to DIN EN ISO/IEC 17025:2005 (DAP-PL 3515.00) since 2002.
We will always subject your measurement results to critical analysis. We do not churn out measurement data en masse, but instead carefully scrutinize and evaluate every one of your results. The combination of all those criteria mentioned makes us stand out from many other laboratories, and that is indeed something we are proud of.
lifeprint – a lab for life.
lifeprint is active in the following professional societies and committees: active menbership in VLOG – Industry Association Food without Genetic Engineering, Participation at the Non-GMO Project, longtime cooperation with the Organic food production alliance (BÖLW), German Association of Independent Testing Laboratories, active collaboration in the German Chemical Society GDCh (AG Molecular biology).
10 Tips for Improving Food Safety
Since the safety of food is always an important issue, here are 10 tips to improve the food safety in your supply chain: 1. Know the origin of the ingredients The ingredients provide the basis of your product. Therefore it is essential to know how and where these ingredients were created. It is often taken
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Off-flavors in Food
It is an unpleasant experience, and unfortunately it happens to almost everybody sooner or later: A certain food or drink does not taste like it should or did the previous day. For most people the difference is hard to describe or pin-point specifically, instead the realization that the food that was previously enjoyed is “off”.
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Cold chain interruption may cause changes in food texture
Deep freezing is a careful process for preserving food. It stops the cell metabolism of the spoilage microorganisms. The industry uses different methods for this purpose – one is the so-called shock freezing at about -40 °C. The water present in the food expands, but only very small ice crystals are formed. The cell walls
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Tentamus Private Label Services
Retailers are increasingly focusing on their private label brands. It is important that the products have a good, consistent and comparable quality and appeal to the consumer. We support you in bringing your product to the market safely and according to the requirements of the market. It is particularly important that you meet all legal
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Vanilla – Real, expensive
…but not always real. Bremen, Planegg – Genuine vanilla has the reputation of being an exquisit spice which is reflected in its price. Depictions of vanilla beans on a vanillin containing product are often used to highlight exclusiveness. But beware! Not all vanillin used is actually extracted from genuine vanilla, i.e. Vanilla planifolia or Vanilla
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Detection of eggs as an allergen
In the EU, 14 substances are defined that can cause allergies or intolerances when consumed. These substances are listed in Annex II of Regulation (EU) No. 1169/2011 and includes, among others, chicken eggs. Substances that may cause allergies or intolerances must be highlighted in the list of ingredients according to Article 21 of the Food
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