Lebensmittelsanalysen

Lebensmittelsanalysen, also known as food analyses, are systematic examinations of food products to determine their composition, safety, and quality. They form the scientific basis for regulatory compliance, nutritional labeling, and consumer protection. In the European Union, lege art. 10 of the Food Hygiene Regulation and national laws oblige food manufacturers to conduct analyses, while testing facilities must comply with ISO 17025 accreditation.

Typical analysis objectives include assessing macronutrients such as proteins, fats, carbohydrates, moisture and ash; profiling vitamins, minerals, and trace elements; quantifying sugars, salt, and caffeine; and screening for contaminants like pesticides, mycotoxins, heavy metals, and microbiological pathogens. Additional tests evaluate sensory parameters, color, texture, and shelf‑life indicators.

Analytical methods span conventional gravimetric, titrimetrical, and calorimetric techniques, advanced chromatography (HPLC, GC‑MS), mass spectrometry, spectrophotometry, electrochemical sensors and DNA‑based assays for pathogen detection. Quality control of the analytical process is ensured through calibration, the use of certified reference materials, and participation in inter‑laboratory comparison schemes.

Food testing laboratories are organized under national bodies such as the German Federal Institute for Risk Assessment, the Institute of Food Technology, and private accredited laboratories. They serve diverse stakeholders, including routine quality control of processed foods, research institutions, regulatory agencies, and private food producers.

The results of Lebensmittelsanalysen inform labeling claims, such as "low‑fat" or "organic," and influence policy decisions on maximum residue limits and food reformulation. Continuous advancements in analytical methods, including rapid, on‑site techniques and next‑generation sequencing, are expanding the scope and speed of food analysis, thereby strengthening food safety and consumer confidence.