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Customer Laboratory Services
Kemin's Customer Laboratory Services (CLS) team uses technical expertise and problem-solving skills to identify the source of product challenges and develop tailored solutions. Whether you are formulating a new product or reformulating an existing one, CLS helps reduce testing time and supports your go-to-market objectives.
Oxidation Testing
Our scientists monitor oxidative stability under ambient and accelerated storage conditions, using analytical methods to track the progression of oxidation and evaluate its impact on key quality attributes, including flavour, aroma and colour.
- Peroxide value
- TBARS
- Oxidative Stability Instrument (OSI)
- Colour evaluation (Lab*)
Microbial Risk Assessment
CLS conducts microbial testing to help manufacturers evaluate spoilage risks and food protection strategies.
- Non-inoculated studies
- Challenge studies
- Aerobic plate counts
- Water activity analysis
Sensory Quality
Our in-house sensory laboratory evaluates how products perform throughout shelf life and helps assess the impact of formulation changes on consumer-perceived quality.
- Hedonic testing
- Triangle testing
- Texture profile analysis
- Appearance assessments
Ingredient Performance Optimisation
Our CLS team can help maximise ingredient efficiency by:
- Identifying effective inclusion rates
- Establishing optimal points of application
- Evaluating treatment effectiveness
- Supporting product-specific formulation strategies
Contact Lab Services
Fill out the form and a member of our team will be in contact with you.
Frequently Asked Questions
Shelf life is typically evaluated using a combination of analytical, microbial and sensory testing. Factors such as formulation, ingredients, packaging, processing conditions and storage environments can all influence product stability over time.
Oxidation, microbial growth, moisture migration, ingredient interactions and storage conditions can all affect shelf life. Testing can help identify potential risks and support product optimisation.
Oxidative stability can be assessed using methods such as peroxide value, hexanal analysis, TBARS and Oxidative Stability Instrument (OSI) testing. These evaluations can help identify factors contributing to flavour, aroma, and colour changes during storage.
Microbial spoilage can be assessed through methods such as aerobic plate counts, challenge studies and water activity analysis to better understand spoilage risks and product stability.
Accelerated shelf-life testing uses controlled storage conditions to evaluate product stability and generate data that can support shelf-life assessments more efficiently.
Comparative testing can help evaluate how ingredient, formulation or processing changes may affect product quality, sensory characteristics and stability throughout shelf life.
Testing can help identify effective inclusion rates and application strategies that support shelf-life, quality and performance objectives for a specific formulation.
Sensory testing can assess appearance, flavour, aroma and texture at different stages of storage to help determine how product quality changes over time.
