- Click here to see photos from past events.
- The regulations relating to the advertising and labelling of foodstuffs (R146 of 1 March 2010), stipulate that it is mandatory to add a table containing the typical nutritional information for the product, if one or more claims (e.g. “low fat”) are made.
- According to R146, the mandatory nutritional information should be determined through chemical analysis in a reputable laboratory utilising SANAS or ILAC accredited methods.
- Mandatory nutritional information must be verified at least once every three years by analysis!
We are offering a 10% discount to clients who submit 5 or more samples for analysis of the minimum eight compulsory nutritional parameters (as per the R146) until 30 March 2014.
These parameters include the following:
- Carbohydrates by difference/Glycaemic carbohydrates
- Total fat
- Saturated fat (fatty acid profile)
- Total Sugar
- Dietary fibre
- Total sodium
Where specific product matrices/methods have not been validated, samples for analysis will be shipped to our network of ISO17025 accredited laboratories in Europe.
For further information contact:
MXNS has 7 International applied R&D Centres serving personal care & cosmetics industries.
|Wide panel of in vitro validated assays using cell models and 3D human reconstructed tissues|
|GLP quality standard firmly rooted throughout the entire organisation|
|Continuous updating and reactivity in applying new analytical approaches|
|Integrated Testing Strategies (ITS)|
|- in vitro dermal irritation and corrosivity|
|- in vitro ocular irritation|
|- in vitro skin sensitisation|
|- in vitro genetic toxicity|
|- in vitro phototoxicity and cytotoxicity|
|CLINICAL AND SAFETY EFFICACY|
|Over 15 years of experience of cosmetic products, over 3,000 test/year|
|Highly trained staff|
|Cutting-edge equipment in conformity with international standards|
|Collaboration with universities and medical specialists|
|Experimental test design based on customer need|
|Consultancy on protocols to support specific claims|
|Data monitoring and biostatistics expertise|
|SENSORY AND CONSUMER RESEARCH|
|The largest Panel of Sensory Experts in Europe|
|Your Sensory & Consumer Research Outsourcing Partner|
|30 years of experience in Consumer and Sensory Research|
|Combined Marketing and R&D approaches|
|Expertise in many products categories|
|Evaluation of the anti-microbial activity|
|Oral, skin and gut microflora monitoring|
|Customised analytical plans to evaluate the shelf life based on international guidelines|
|PAO (Period After Opening)|
|In Use Testing|
|Light stability of finished products|
|Photo stability of chemical UV filters|
|Interactions between Packaging and Product|
|Ecotoxicology and biodegradability tests|
|A full offer of GLP studies on aquatic and terrestrial organisms and plants|
|Ready biodegradability tests|
|Application of most recent guidelines (OECD, EPA, OPPTS)|
|Experienced team of scientists and technical personnel|
|Dose verification and stability tests during studies|
|For further information contact Megan Smith on +27 21 683 8436 or email Megan at firstname.lastname@example.org with your specific queries and for shipment of your samples to our Global Network.|
Click on the links below to download PDFs Bug News Special Edition
New Chemistry Laboratory Launch Five new training courses
Read more by clicking on the images below
These courses have been developed because of popular demand and to address specific frequently asked questions.
This workshop offers an in-depth overview of HACCP (Hazard Analysis Critical Control Points) and its relationship to Good Catering Practices.
The training will be beneficial to those with exposure to hygiene systems in a catering/hospitality environment who wish to acquire a more in-depth, up-to-date understanding of HACCP.
Practical exercises and case studies will reinforce key points towards applying HACCP and Good Catering requirements. Opportunities for in-class discussions will address concerns, examples and improvements to current systems.
Food defence, biovigilance and bioterrorism have become a topic of great concern and discussion since the publication of PAS 220:2008 and the ISO/TS 22002-1:2009. PAS 96, is the publicly available standard that provides broad guidelines in order to assess and reduce the risk to the business and to relieve the effect of an attack should it happen.
ISO 14001:2004 sets out the criteria for an environmental management system that can be implemented by any organisation, irrespective of its activity or sector.
By adopting ISO 14001:2004 management, employees and external participants will be assured that the environmental impact is being measured and improved.
The course will provide an overview of ISO 14001:2004’s purpose and requirements.
This introductory training is interactive and incorporates visual examples that will create an understanding and buy-in towards successful implementation and maintenance of the system.
This workshop offers an in-depth overview of the labelling requirements as stipulated in R146:2012. A brief overview of international requirements will be addressed.
The training will be beneficial to those who have some exposure to labelling requirements, but who wish to acquire a more in-depth, up-to-date understanding.
Practical exercises and case studies will reinforce the key points towards the application of labelling regulation requirements. Opportunities for in-class discussion will allow concerns, examples and improvements to current systems to be addressed.
Food Allergens are an ongoing concern for the food and related industries. During this course we will provide guidance towards the implementation of an Allergen Management Programme, including conducting of an allergen risk assessment, production scheduling an validation of cleaning methods.
Practical exercises and case studies will reinforce the key points towards the successful implementation of Allergen Management Programme.
Opportunities for in-class discussions will allow concerns, examples and improvements to current systems to be addressed.