Fats and oils testing ensures quality

Cooking oils and fats come in a huge variety of flavours, types and blends. Consumers and food service establishments demand options such as cold-pressed, refined, virgin, extra virgin and other varieties to meet different nutritional requirements, diets and cuisines.

Food producers need to ensure that their oils and fats are thoroughly tested and analysed in order to fully disclose information about their contents, quality and purity to their customers.

How BNP can help

BNP offers fat and oil testing in multiple locations around the world. Our scientists, researchers and staff are extremely knowledgeable about the composition, characteristics and regulations for oils and fats.  We will conduct your tests using cutting-edge equipment, labs and testing methods to ensure the highest of quality.

Relevant products

• Seed oils, nut oils and pulps
  • Rapeseed, sunflower, safflower, linseed, pumpkin seeds, sesame
  • Grain sprouts
  • Nuts (walnut, hazelnut, peanut)
  • Palm, coconut, soy, avocado
  • Olive oil (according to act (EWG) No 2568/9)
• Animal oils and fats (fish oil, beef tallow etc.)
• Lecithins
• Margarine, spreadable fats

Specific analyses

We offer multiple analyses, including specific analytics for the quality and authenticity of your products (oxidation parameters, acid value, free fatty acids, oxidative stability and more), sensory evaluation (refined and virgin oils, profiling, expert assessments, synchronisations, basic descriptive analyses), examination of residues and contaminants (organic and inorganic contaminants, mycotoxins, pesticides), irradiation, GMO testing, and ingredients and nutrients. We also offer label examination and sampling services.