ハウス食品分析テクノサービス List of Products and Services

Sensory evaluation quantifies the flavors and textures that people perceive. Physical property evaluation replaces texture with "deformation characteristics" and quantifies it. Sensory evaluation is conducted by our qualified personnel and odor judges, who assess the differences from standard products and summarize the results in graphs, tables, and text. This is optimal for evaluating new products as "having superior flavor" or "comparable flavor to...". *Note: An odor judge is a national qualification in the field of odor environment that contributes to environmental conservation. They are responsible for managing and overseeing measurements using human olfaction, ensuring accurate measurement and evaluation of odor intensity. Physical property evaluation quantifies the texture (hardness, elasticity, chewiness, etc.) of cooked rice, meat, seafood, desserts, and more through instrumental analysis. [Content of the document] - Flow of sensory/physical property evaluation - Pricing structure *For more details, please refer to the PDF document or feel free to contact us. By combining sensory evaluation and physical property evaluation, we can clarify the characteristic indicators.

• Contract Inspection

◆Service Details◆ - We will ask you to provide information about the materials used in the product in advance (such as usage amounts and individual component values). - Based on that information, we will perform calculations and report the nutritional component values per serving. - The report will be formatted for easy printing on the back side. ◆Items to be Calculated◆ - Energy, protein, fat, carbohydrates, sodium equivalent * If there are many products or materials, or if you wish to add items beyond the mandatory labeling requirements, please contact us first.

• Contract Inspection

Features of Our Inspection Typically, products containing high levels of fats and oils or spices have many impurities, which can interfere with extraction and purification, potentially leading to missed detections in the final product analysis. Our company has inspection experience with a wide range of products and spices, including fresh vegetables, curry, and snacks, and we conduct highly accurate analyses even for foods that have undergone complex processing. Pesticide Residues Please inquire about the target foods, number of items, and pricing. We will propose the most suitable menu for the target foods. Veterinary Medicines In addition to the seafood menu (10 to 41 items) and livestock menu (30 to 42 items), we can also add four types of nitrofurans and chloramphenicol. Please feel free to contact us regarding the target items and pricing. We will propose the most suitable menu for the target foods. *For more details, please refer to the PDF document or feel free to contact us.*

• Contract Inspection

Based on the occurrence and severity of allergens, the following 20 items are designated as "items equivalent to specific ingredients" for which labeling on food is recommended: (“Regarding Labeling of Foods Containing Allergens (Notification No. 257 of September 20, 2013, Notification No. 322 of September 19, 2019)”). Abalone, almonds*, squid, salmon roe*, orange*, cashews*, kiwi fruit, beef, sesame*, salmon, mackerel, soybeans, chicken, banana, pork, matsutake mushrooms*, peach, yam, apple, gelatin*. *The 7 items marked with an asterisk are not implemented.

• Contract Inspection

Specific Raw Materials 7 Items (Screening Test) This is an inspection conducted in accordance with the Consumer Affairs Agency Deputy Director Notification No. 286 dated September 10, 2010. Two types of test kits are used for each inspection item. In cases such as contamination evaluation on food manufacturing lines, inspections can also be conducted using one kit per item. Specific Raw Materials 8 Items (Confirmation Test) Confirmation tests will be conducted on samples that tested positive in the screening tests for specific raw materials. Testing for six items: wheat, buckwheat, peanuts, shrimp, crab, and walnuts will be carried out using the PCR method. On March 9, 2023, the Consumer Affairs Agency issued a communication regarding "the addition of walnuts to specific raw materials and the handling of other types of nuts."

• Contract Inspection

[Content] On August 2, the U.S. Food and Drug Administration (FDA) established that foods can be labeled as "gluten-free" if they contain gluten levels of 20 ppm (parts per million) or less. Our company measures gluten using testing methods that comply with this FDA standard. We have obtained PTM certification from the international certification organization AOAC (Certificate No. 011804) and use a testing kit that is recognized as a gluten analysis method by the internationally renowned gluten-free certification organization (GFCO; https://gfco.org/). *There is no system for gluten-free labeling in Japan.

• Contract Inspection

【Content】 Reduction of Inspection Costs Consolidate requests by group companies or company units. Achieve cost reduction through planned inspections. Shortening of Delivery Times Shorten delivery times by planning the inspection schedule. By consolidating or planning annual allergen inspections within the main department, we will lead to a reduction in inspection costs and shortened delivery times. We will consider costs and delivery times based on the planned number of inspections for the year. If you have any concerns regarding the delivery times or prices of allergen inspections conducted by your company, please feel free to contact us. Stabilization of Inspection Quality Achieve stable inspection quality by standardizing inspection agencies (Inspection for third-party checks, certification, compliance, etc.) To maintain the provision of safe and secure products, it is important to create "stabilization of quality" through the consolidation and planning of requests to specific inspection agencies. Improvement of Convenience We will realize responses to requests that match your objectives, such as creating an easy-to-request environment, changing inspection methods collectively, and conducting annual reviews. *For more details, please refer to the PDF document or feel free to contact us.

• Contract Inspection

【Content】 Inspections with a specific purpose often involve a large number of samples per test, resulting in high testing costs. Many companies may be conducting in-house inspections to reduce these costs. While in-house inspections can reduce visible external testing costs, there may be an increase in hidden costs such as labor costs, training expenses to become proficient in testing, and inventory management costs for testing kits. Why not consider outsourcing for the inspection of large numbers of samples? We offer services that keep testing costs low for high sample volumes. *For more details, please refer to the PDF document or feel free to contact us.

• Contract Inspection

【Content】 ◇For those who have the following concerns: - Changing the raw materials alters the hardness of the tofu - The product is bitter - I want to identify differentiation points from competitors in terms of nutrition and functionality ◇Do you have any issues regarding the quality aspects such as physical properties (hardness) or taste (bitterness) of soybean raw materials and soybean processed products? Also, do you need data from third-party organizations to compare nutritional and functional aspects? We have made it easy to request analyses of soybeans and soybean processed products in a convenient combination. *For more details, please refer to the PDF document or feel free to contact us.

• Contract Inspection

【Content】 ◇For those who have the following concerns: - It is cumbersome to request each ingredient individually when ordering multiple components. - I want to display based on the analysis values of the included nutrients. - I want to identify points of differentiation from other products, but I can't decide where to start. ◇Based on the items with strong relationships and the nutrients listed in Table 11 of the Food Labeling Standards, we have created an easy-to-request set menu. *For more details, please refer to the PDF document or feel free to contact us.

• Contract Inspection

Management of allergens is primarily conducted through the management of raw materials (specifications) upstream, but in actual food manufacturing settings, there may often be concerns. The risks associated with managing food allergens are directly linked to health hazards, and they can lead to situations where not only product recalls occur, but also the accumulated corporate loyalty can collapse in an instant. This document provides a detailed reverse lookup to alleviate your concerns and risks. Please apply it to your specific scenarios. 【Contents】 ■ How to Use the Reverse Lookup - Situations/Scenes (related to raw materials/production lines, production facilities/customer relations, recall incidents) - Possible Risks - Risk Mitigation and Recommended Inspections - Assurance Available - Final Benefits Obtained ■ Analysis Tech Food Allergen Testing Menu Available for Contracting *For more details, please refer to the PDF document or feel free to contact us.

• Contract Inspection

"Hygiene management based on HACCP" includes "setting verification methods" and "documentation and record-keeping." Additionally, certification standards such as FSSC22000 (Category: C.I.K), JFS-B (Sector: E/L), and JFS-C (Sector: E) require the development and implementation of an allergen management plan. In addition to screening tests for the final product (ELISA method), using monitoring tests during the manufacturing process (immunochromatography method) further enhances the effectiveness of allergen management. By cycling through allergen management steps 1 to 4, it is possible to eliminate allergen points (sources of contamination). 1. Visualization through allergen mapping 2. Problem identification through visualization 3. Hypothesizing and improving contamination causes 4. Verifying improvement effects through wipe tests.

• Contract Inspection
• Contract measurement

Based on the frequency and severity of allergens, the "specific ingredients equivalent to designated ingredients" that are recommended for labeling on food products are identified as 20 items. (“Regarding the labeling of foods containing allergens (Notification No. 257 from the Consumer Affairs Agency dated September 20, 2013)”) The addition of almonds was made in the "Partial Revision of Food Labeling Standards" (Notification No. 317 from the Consumer Affairs Agency dated September 19, 2019). Even with thorough cleaning of the manufacturing process, specific ingredients that are not originally used in the product may inadvertently mix into the product. If specific ingredients that are not labeled on the product are detected, it may lead to a product recall, so we recommend conducting inspections once again.

• Contract measurement
• Contract Inspection

"Allergenic substances" are a major cause of food recalls. The "specific ingredients" that must be labeled on food products, considering the frequency and severity of allergenic occurrences, include eggs, milk, wheat, buckwheat, peanuts, shrimp, crab, and walnuts. Approximately 33% of food-related recall cases involve violations of allergen labeling (based on recall information from January to December 2020). Our company’s name is listed as an organization that participated in the validation of commercially available egg and milk testing kits. For shrimp and crab testing, a PCR testing method has been developed by our group company and is recognized as an official notification method. Even if sufficient cleaning of the manufacturing process is conducted when sharing production lines, specific ingredients that are not originally used in the product may still contaminate it. If specific ingredients that are not labeled on the product are detected, it could lead to a product recall, so we recommend conducting a test.

• Contract Inspection
• Contract measurement

By consolidating allergy test requests at the group company or company level and implementing a planned testing approach, we can promote cost reduction. Additionally, by scheduling tests in advance, we can achieve shorter lead times. By centralizing testing institutions, we can provide stable testing quality. We will create an environment that makes it easy for clients to make requests (standardizing request forms and samples), modify testing methods, and conduct annual reviews, all tailored to meet specific objectives.

• Contract Inspection
• Contract measurement

We offer a "Foreign Substance Bank" service where you can deposit products that are likely to have many opportunities for contamination during their production period in advance, allowing us to obtain data for "reproduction tests" that require a significant amount of time. Please make use of this service for products such as long-selling items that are expected to require foreign substance management over an extended period. 【Features】 ■ Patent technology held by the House Foods Group ■ Reproduction of contamination situations and investigation of changes in penetration over time ■ Estimation of whether foreign substance issues are process-related or not *For more details about the service, please contact us or download the PDF for more information.

• Other environmental analysis equipment

When a complaint arises stating that 'the product has expanded or inflated,' there can be various causes. Our company will confirm the circumstances at the time of occurrence and the condition of the claimed product, and based on that, we will create an implementation plan outlining what actions will be taken, ensuring that the customer is satisfied before proceeding with the investigation of the cause. We have a proven track record of handling many cases of expansion complaints, so we will present a testing plan with high accuracy based on the situation of the occurrence.

• Contract Inspection

Our company has started a plant species identification service using primers for identifying plant contaminants, in addition to traditional morphological observation. This method involves extracting DNA from plant contaminants, performing PCR amplification using primers for plant contaminant identification, and matching the results with a database for identification.

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