Our laboratories are still open and reliably carry out your analyses.
Feel free to use our Live Chat if you have any questions or send your inquiry at tobias.wiezorek@tentamus.com.
Global Service. Same Quality.
Our 14,000 sqft laboratory is located in Corona, California and operates since more than 17 years in the field of quality assurance.
At QSI America, the quality control of Honey and Bee Products is our specialty and we pride ourselves on our ability to facilitate large scale operations while still being able to provide personable quality service to our customers.
We are proud to show our roots which are based in QSI, Bremen, Germany. We took all more than 50-year knowledge and brought it to Corona, California to support the American market and offer high end solutions to your analytical needs in products such as Honey, Beehive Products, Agave Syrup.
We belong to Tentamus Group, a network of 55 laboratories worldwide and growing. Our network allows us to encompass a broad spectrum of services. As a group, we are your one stop shop for all your testing needs!
Feel free to contact us! We would be happy to answer any questions and provide advice concerning Honey product safety, hygiene, and quality control.
10 Tips for Improving Food Safety
Since the safety of food is always an important issue, here are 10 tips to improve the food safety in your supply chain: 1. Know the origin of the ingredients The ingredients provide the basis of your product. Therefore it is essential to know how and where these ingredients were created. It is often taken
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Off-flavors in Food
It is an unpleasant experience, and unfortunately it happens to almost everybody sooner or later: A certain food or drink does not taste like it should or did the previous day. For most people the difference is hard to describe or pin-point specifically, instead the realization that the food that was previously enjoyed is “off”.
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Cold chain interruption may cause changes in food texture
Deep freezing is a careful process for preserving food. It stops the cell metabolism of the spoilage microorganisms. The industry uses different methods for this purpose – one is the so-called shock freezing at about -40 °C. The water present in the food expands, but only very small ice crystals are formed. The cell walls
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Tentamus Private Label Services
Retailers are increasingly focusing on their private label brands. It is important that the products have a good, consistent and comparable quality and appeal to the consumer. We support you in bringing your product to the market safely and according to the requirements of the market. It is particularly important that you meet all legal
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Vanilla – Real, expensive
…but not always real. Bremen, Planegg – Genuine vanilla has the reputation of being an exquisit spice which is reflected in its price. Depictions of vanilla beans on a vanillin containing product are often used to highlight exclusiveness. But beware! Not all vanillin used is actually extracted from genuine vanilla, i.e. Vanilla planifolia or Vanilla
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Fragrance allergen labelling of cosmetics
With innovation shaping the beauty industry, more cosmetic products are entering the marketplace. This requires strict regulations, as cosmetic goods may contain allergens which are harmful to those susceptible to allergies. The two most common causes of allergens in cosmetic goods are found in preservatives and fragrances. An example of allergen substances are thiazolinones. These
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