Archives: Oferta

Testing of biocidal products

J. S. Hamilton laboratory offers tests of the effectiveness of biocidal products according to the currently applicable standards. We verify that the product meets the declared biocides properties. The tests we perform are necessary when registering products as biocides at the Office for Registration of Medicinal Products, Medical Devices and Biocidal Products.
We conduct the tests in the area of medical, industrial, food, home and public utilities.

Our laboratory is accredited to the following standards:

  • PN-EN 13704:2018-09,
  • PN-EN 1276:2019-12,
  • EN 1650:2019-12,
  • EN 1500:2013-07,
  • EN 13697; PN-EN 13697/A1:2019-08,
  • EN 1499:2013-07.

In addition to accredited tests, we can also perform tests without accreditation for the following standards:

  • EN 16615:2015-06,
  • EN 13624:2013-12,
  • EN 13727; PN-EN 13727/A2:2015-12,
  • EN 1040:2006,
  • EN 12791; PN-EN 12791/A1:2017-12.

In addition, responding to the needs of our customers, we have established cooperation with subcontracting laboratories, where we can perform tests in accordance with standards other than the above-mentioned ones, e.g. EN 14476 standard. In order to prepare a personalized offer, please contact the Customer Service Office.

Testing of household chemicals

Household chemical products, like cosmetics, are an integral part of our daily lives. That is why J. S. Hamilton meets the expectations of manufacturers and offers a broad spectrum of tests that can confirm both the performance, effectiveness and safety of household chemical products.

  1. a) In-use test

Our laboratory offers in-use tests (application) for household chemicals products. Subjective assessment of volunteers allows to check whether the product meets the assumed declarations.

In addition to single in-use test, we can also perform comparative tests in which we check the tested product with selected competing product.

  1. b) Efficacy test

In addition to testing with volunteers, J. S. Hamilton also offers efficacy tests in a modern and specialized laboratory in standardized and controlled conditions.

We can offer you studies in the following areas:

  • organoleptic assessment,
  • assessment of the effectiveness of washing off stains.
  1. c) Dermatological tests (patch test)

As in the case of cosmetic products, we can perform dermatological tests for household chemicals to check whether the product causes an allergic reaction or skin irritation. After performing such a test, the declaration “dermatologically tested” can be used. In the case of household chemicals, the semi-open test, open test and t-shirt test are most often performed. More information about dermatological tests can be found here.

  1. d) Physicochemical analysis

In our laboratories, we conduct a number of physicochemical tests for household chemistry products. The most frequently ordered tests include:

  • desingnation of organic dry residue,
  • desingnation of foaming power,
  • designation of pH,
  • density,
  • designation of chlorides,
  • designation of anionic/cationic active substance.

Each of the tested products is treated individually and in addition to the above-mentioned tests, we also offer other analytical services. In order to confirm the testing possibilities and prepare a personalized offer, please contact the Customer Service Office.

  1. e) Creation of an MSDS

For household chemistry products, we also offer the creation of an MSDS, a necessary document that is key in the process of product identification in the supply chain.

MSDS are created by qualified Safety Assessors with experience in completing documentation for this type of products.

Due to the multitude and variety of household chemistry products, please contact us to discuss the specifications of a specific product.

 

Additional approvals and certificates

For food manufacturers, the safety of their products – and the health and satisfaction of their consumers – are a priority. To secure both – and to conduct their business activity – they need to obtain a variety of approvals and certificates. We discuss some of them here – and explain how we can help in every respective field.

 

GMP+

The GMP+ feed safety system was developed in 1992 in the Netherlands, where, after numerous cases of contaminated feed, the demand grew for an increased level of safety throughout the feed sector. Therefore, safety standards were developed at every stage, i.e., production, trade, transport, handling and storage of feed and feed additives. This means that GMP+ standards were also extended to all subcontractors, including testing laboratories

GMP+ certified companies in the feed production sector are obliged to commission analyses to a laboratory that is GMP+ certified or has an equivalent quality system, e.g., compliant with PNEN ISO/IEC 17025:2018-02 (ISO/IEC 17025:2017). Our laboratory meets the above requirements as confirmed by the PCA accreditation certificate number AB 079.

With critical feed contaminants such as:

  • aflatoxin B1,
  • dioxins, dioxin-like PCBs, non-dioxin-like PCBs,
  • heavy metals,
  • fluorine,

GMP+ certified companies must use laboratories that are placed on the Registered Laboratories list, which our laboratory has already been on since 2018.

 

VLOG

Another method to secure compliance with safety standards is the VLOG system. It was initiated by the German Association for Foods without Genetic Engineering (Verband Lebensmittel ohne Gentechnik), which sets standards for the production of GMO-free food and applies to animal products, cereals, fruit and vegetables and feed, covering all stages from production in the broadest sense through to storage and transport.

Since 2019, laboratories that wish to perform GMO analyses for companies in the feed and food production under the VLOG system must be recognised by VLOG as VLOG-recognized laboratories. Our laboratory has passed the registration procedure and is now listed in the register.

 

FRUIT MONITORING

Fruit Monitoring is a German system for monitoring pesticide residues in fruit and vegetables, managed by HDE Trade Services GmbH (HTS), for trading companies: Dohle, EDEKA/Netto MD, Globus, METRO (Real, METRO Cash & Carry), Norma, and REWE.

Laboratories aspiring to join the scheme must meet the following minimum standards:

  • accreditation in accordance with ISO/IEC 17025:2017 in the country of the testing laboratory. The methods used must fall within the scope of the accreditation and the accreditation must relate to products tested within the Fruit Monitoring programme. There are three types of laboratory approval: A, B and C. Laboratory A must be able to analyse at least 80% of the minimum (standard) range of listed substances in fresh fruit and vegetables.
  • regular participation in proficiency tests.

The results of laboratory tests for pesticides in fruit and vegetables carried out within Fruit Monitoring are entered into the central system fruitmonitoring.com, where they are analysed with respect to product, product group, origin and active substances.

The scope of accreditation by PCA and positive results of proficiency testing enabled the Hamilton UO-Technology Laboratory in Słomczyn to become an approved laboratory in the Fruitmonitoring system.

GMP+, VLOG and Fruit Monitoring are just three methods of securing the compliance of your food products with regulations. If you would like to learn more about these – or test your products for necessary compliance – do not hesitate to get in touch with the specialists of J.S. Hamilton.

Agro-Eko certification for agricultural production

Centrum Jakości AgroEko Sp. z o.o. is a limited liability company established by a notarial act on 2007-07-09. The company was registered in the National Register of Companies on 2007-07-23 under the register number 0000285181, and since 2016 it has been a member of the J.S. Hamilton Poland Sp. z o.o. Capital Group.

The primary objective of the Quality Centre AgroEko Sp. z o.o. is:

  • certification of organic production operators,
  • certification of operators with regard to the QAFP system,
  • certification of producers for Integrated Plant Production,
  • certification of operators for the PQS system,
  • certification of the customer’s internal systems.

We are accredited by the Polish Centre for Accreditation – AC 148 and we are authorised by the Minister of Agriculture and Rural Development to act as a certification body in organic farming – PL-EKO-09.

In all activities, we guarantee professionalism, quality and fairness.

 

 

 

Food safety certification QA Solutions

QA Solutions is a company providing comprehensive services in the field of certification of quality and food safety management standards and systems.

Since 2011 we have been operating on the Polish and foreign markets, and since 2017 we have been a member of the J.S. Hamilton Poland Sp. z o.o. Capital Group.

Through responsible and continuous development we have our ever-growing contribution to maintaining the highest technical, scientific and operational level in sectors directly related to people and their environment. Our areas of activity include quality, food safety, product certification, packaging, logistics, responsibility and social communication.

We demonstrate an ongoing commitment to disseminating and improving quality in the food sector.

 

BRCGS FOOD

BRC Global Standard for Food Safety is an international food standard developed by the British Retail Consortium. The form and content of the standard are designed so that a supplier can be assessed on its premises (its management system, procedures) by an auditor, thus standardising food safety criteria and monitoring processes and procedures.

The BRC standard sums up the requirements contained in ISO 9001, Codex Alimentarius, GMP and GHP and defines the requirements that must guarantee safety and the required, repeatable quality level of the finished product. An additional element to which great attention is paid is the compliance of the product with food law.

Auditing of the facility according to the BRC standard is carried out according to a checklist (by certification bodies), which determines whether and how effectively the manufacturer complies in the following areas:

  • management and continuous improvement,
  • HACCP Food Safety Plan – implementation in accordance with Codex Alimentarius requirements,
  • Quality and Food Safety Management System (Quality Book, supervision of documentation, records, conducting audits, specifications, conducting corrective actions, complaints, handling of non-compliant products, product withdrawal, incident management),
  • facility standards – implementation of GMP and GHP principles (building construction, plant safety, product flow, machinery, equipment, water, ice, air, maintenance, cleaning, waste, pests, storage, logistics operations, metal detection),
  • product control – product design and development, allergen management, product packaging, delivery inspection and testing plans, in-process and finished product inspection by in-house laboratory, definition of product release criteria, definition of non-conforming product handling,
  • process Control – control of operations, control of quantities, calibration and control of monitoring and measuring instruments with equipment,
  • staff – training staff, controlling staff hygiene, medical examinations, use of protective clothing, hygiene of social areas,
  • high-risk, high-caution and uncooled production areas,
  • requirements for traded products – optional.

 

IFS Food

IFS Food (International Featured Standards Food) is an international food standard developed by representatives of German and French retailers in cooperation with retailers from other countries. IFS has been developed for the purpose of evaluating suppliers to retail chains, so-called private label manufacturers, who are required by the retail chains to comply with the IFS standard. It only applies to areas of activity where there is a risk of product contamination, i.e., food manufacturers and companies processing and/or packaging food products. IFS Food does not apply to:

  • importers and exporters,
  • food transport,
  • storage and distribution.

The IFS standard consists of 4 parts:

  1. IFS Food certification protocol – the result of the assessment, the execution of the assessment, the individual steps towards certification, etc.
  2. IFS Food Assessment – a list of requirements in 6 chapters:
  • Management and commitment;
  • Quality and Food Safety Management System;
  • Resource management;
  • Operational processes;
  • Measurement, analysis, improvement;
  • food defence plan.
  1. Requirements for Accreditation Bodies, Certification Bodies and Auditors
  2. Reporting.

 

FSSC 22000

FSSC 22000 is a standard developed by the Foundation for Food Safety Certification. The standard was approved in 2013 by GFSI (Global Food Safety Initiative) and is based on the integration of ISO 22000, the requirements of ISO Technical Standards or Technical Specifications and additional specific requirements.

FSSC 22000 certification covers the following categories:

  • Farming of animals (category A),
  • Food manufacturing (category C),
  • Animal feed production(category D),
  • catering (category E),
  • retail and wholesale trade (category F),
  • transportation and storage (category G),
  • Production of food packaging and packaging materials (category I),
  • Production of (Bio) chemicals (category K).

 

ISO 22000

In Poland, the standard has been issued by the Polish Committee for Standardisation as PN-EN ISO 22000. The full name is “Food safety management system – Requirements for every food chain organisation”.

ISO 22000 is the international standard that specifies requirements for food safety management systems used by organisations with a place in the entire food marketing chain. The standard is aimed at the full chain of activities from producers through processing to wholesalers, retailers and the hotel and restaurant industry and transport system.

IFS Logistics

The IFS Logistics standard is dedicated to companies not involved in processing, but dealing with foodstuff storage, transport, and logistics.

The IFS Logistics requirements cover six chapters:

  • Responsibility of senior management,
  • Product quality and safety management system,
  • Resource management,
  • Implementation of services,
  • Measurement, analysis, improvement,
  • Product protection.

 

IFS Broker

The IFS Broker standard is dedicated to companies that do not have their own warehousing and transport facilities and only deal with brokers without direct contact with the product, such as brokers and importers. The requirements of the standard include: a quality and product safety management system, resource management, planning and service processes, defence of the product against intentional contamination or interference by third parties, as well as measurement, analysis and improvement and top management responsibility.

Product categories for IFS Broker certification include:

  • food products,
  • personal hygiene products,
  • household chemicals,
  • packaging.

 

BRC PM 

The purpose of developing the BRC PM (Packaging and Packaging Materials) standard is to protect the consumer by providing a common basis for certification of companies that supply packaging to food manufacturers.

Since its first publication in 2001, the standard has been regularly updated to reflect the latest product safety requirements. It is now used worldwide, not only by food packaging manufacturers, but also by packaging manufacturers at every stage of the supply chain.
The standard provides a framework for all packaging manufacturers to help them produce safe packaging materials and manage product quality to meet customer requirements while remaining legally compliant.

Certification to the standard is recognised by many brand owners, retailers, foodservice companies and manufacturers around the world when evaluating suppliers.

 

GlobalG.A.P. IFA

GlobalG.A.P. is a food safety assurance standard for primary production on farms (Integrated Farm Assurance). It applies only to fresh, unprocessed products and is aimed at producers of fresh fruit and vegetables.

This standard covers the entire production chain, from sowing or planting the crop in the ground, through care and harvesting of the crop, including post-harvest handling, such as storage, packaging and conditioning. One of the main objectives of the standard is to reduce the use of fertilisers and crop protection products to the minimum necessary in order to reduce the adverse impact of agriculture on the environment, as well as to ensure the longest possible use of agricultural land.

The GlobalG.A.P. certificate is international, recognised in Poland, Europe and the world. The GlobalG.A.P. standard is required by retail chains and other customers as a confirmation of quality and safety of produced food.

The GlobalG.A.P. standard includes the following sub-bands:

  • FV – Fruit and Vegetables,
  • CC – Combinable Crops
  • FO – Flovers and Ornamentals,
  • PPM – Plant Propagation Materials.

 

GlobalG.A.P. Chain of Custody (CoC)

The GLOBALG.A.P. Chain of Custody standard provides supply chain validation that goods have been produced in accordance with GlobalG.A.P. requirements and come from certified entities. All companies handling and/or trading GlobalG.A.P. certified product can apply for certification.

The standard specifies requirements for the handling of certified products and the proper segregation of certified and non-certified products. The standard does not directly cover food safety requirements.

The certificate is issued for processes carried out by the certified entity, and the status covers the entire food chain certified according to GlobalG.A.P., i.e. crop production, animal production, aquaculture, as well as animal feed production.

Additional modules developed by GlobalG.A.P.

 

GRASP – GlobalG.A.P. Risk Assessment on Social Practice

GRASP is a voluntary module developed to assess social practices on the farm, such as specific aspects of health, safety and welfare of workers. This module helps to establish a good management system on the farm.

The implementation of the GRASP module provides opportunities to support the establishment of communication channels between management and employees, guarantees compliance with international and national labour law, and raises the manufacturer’s position among suppliers and buyers.

Any manufacturer with a GlobalG.A.P. certificate can apply for a GRASP assessment certificate. The GRASP module covers social risk assessment and is not related to GlobalG.A.P. certified products.

SPRING – Sustainable programme for irrigation and groundwater use

SPRING is an add-on that helps producers, retailers and traders demonstrate their commitment to sustainable water management and can be implemented in conjunction with the GlobalG.A.P. IFA for crops.

SPRING is a wide range of criteria for assessing sustainable water management on farm. These include:

  • the legality of water sources and extraction rates,
  • good practice in water management (e.g. use of tensiometers),
  • protection of water sources,
  • monitoring of water consumption,
  • the impact of producers on sustainable river basin management.

 

AH-DLL GROW

The AH-DLL GROW add-on was developed in collaboration with retailers Albert Heijn (AH) and Delhaize (DLL) and launched in August 2020.

AH-DLL GROW assesses risk management in relation to hygiene, pesticide residues and foreign bodies. The module has been developed to better meet increasing consumer demands for food quality and safety and to raise awareness among producers.

The AH-DLL GROW assessment is conducted for both individual growers and producer groups who deliver fruit and vegetables directly or through their suppliers to Albert Heijn in the Netherlands or Delhaize in Belgium.

 

TESCO NURTURE

TESCO NURTURE module is a programme launched by the international retail chain TESCO in 1992. The main objective of this programme is to provide customers with a guarantee that fruit and vegetables from TESCO suppliers are grown in an environmentally friendly way. To this end, the programme is based on the implementation of stricter requirements than those laid down by law regarding the use of plant protection products and upper limits for residues of plant protection products in fresh produce.

GlobalG.A.P PLUS module for McDonald’s

A scheme providing requirements for any agricultural producer involved in supplying fresh fruit and vegetables to the McDonald’s chain.

 

FSA (Farm Sustainability Assessment)

The principles of the FSA (Farm Sustainability Assessment) have been developed by the global Sustainable Agriculture Initiative Platform (SAI Platform). Confirmation of the implementation of the farm sustainability requirements can be demonstrated through self-assessment or verification by independent certification bodies. Independent verification gives the opportunity to obtain an internationally recognised Letter of Attestation document.

Sustainable agriculture is based on three pillars – Planet, People, Profit. It comprises actions that reduce the negative impact of agriculture on the environment, while enabling a more efficient and profitable use of resources such as water, soil, fertilisers, energy, seeds or plant protection products, and maintaining the profitability of agricultural production and respect for people.

The FSA verification process is driven by three available options:

  1. Benchmarking principle – confirmation of compliance with requirements based on other certified standards recognised by SAI Platform with an indicated grade level.
  2. Carry out a self-assessment and have it verified by the audit of the certification body.
  3. Hybrid option as a combination of 1 and 2 – acceptance of meeting part of the FSA requirements on the basis of other certified standards recognised by the SAI Platform and assessment in addition to the remaining requirements. This option is e.g. certification of the GlobalG.A.P. standard with the GGFSA addendum.

 

INTEGRATED CROP PRODUCTION

Integrated Plant Production is a voluntary food quality system which uses technical and biological progress in cultivation, plant protection and fertilization in a sustainable way and pays special attention to environmental protection and human health.

The farm is assessed by an authorised inspector from the Certification Body, who verifies the farm’s management as regards its compliance with the obligatory and additional requirements for the species and with the basic requirements and recommendations for the farm laid down in the methodologies developed by PIORiN.

The obtained certificate of Integrated Plant Production allows the producer to mark his products with the IP logo, which confirms that the permissible levels of residues of plant protection products, heavy metals, nitrates and other elements and harmful substances were not exceeded in the produced crops.

 

REGIONAL AND TRADITIONAL PRODUCTS

In Poland, we have 44 products registered as Protected Designations of Origin (PDO), Protected Geographical Indications (PGI) and Traditional Specialities Guaranteed (TSG). Of these, at QA Solutions sp. z o.o. we certify the apples of Grójec and the Galician Garlic, which are Protected Geographical Indication products.

These products have unique quality parameters which are characteristic only for the region in which they were produced, which distinguishes the certified articles from other, generally available ones. A producer who successfully completes the process of verifying the requirements of the specification approved by the European Commission is awarded a PGI certificate and may mark his products with the Protected Geographical Indication logo.

 

ESTA

European Seed Treatment Assurance was developed by the European Seed Association (ESA). It ensures the quality of seed treatment and treated seeds, as well as their compliance with current legislation and industry requirements. Seeds are treated with the lowest possible amount of plant protection products, which minimises the environmental impact of agricultural activities while maintaining maximum efficacy of the product.

Control audits at the plants are carried out by Certification Bodies authorised by the Polish Seed Chamber. Each stage is subject to a management system to guarantee the quality and safety of the treated seeds. ESTA certification is granted for each species and for each location of treated seed. It covers facilities that clean, treat, deliver, pack or repack seed. ESTA certification covers all stages of treatment, from the reception of raw material to the delivery of treated material.

 

Sanitary control

Environmental testing is one of the elements of controlling the effectiveness of decontamination procedures performed in a production facility. The extent and type of testing should take into account the foreseeable source of infection and the likely routes of transmission. The mere fact that cleaning or disinfection processes were carried out does not mean that they were effective. In the case of microbiological cleanliness, which is the most important from the point of view of food safety, the control should consist of a sampling method that reflects the actual sanitary condition of the tested sites.

We offer assistance in the selection of sampling sites and methodology for the determination of microorganisms on the surface of equipment and devices used in production.

  • Monitoring of the production environment – surfaces and equipment.

Evaluation of microbiological contamination of surfaces is performed by classical methods, including the swabbing method (swab, sponge, cloth), contact plates and washings.

  • Monitoring of the hygiene of the personnel.

Samples for tests are swabs taken from the surface of both hands using the swab method.

  • Air monitoring.

We measure the number of microorganisms in a given volume using the sedimentation method with the use of plates with a solid substrate and the impact method (impaction method ) with the use of an air sampler.

This is a comprehensive service of microbiological control of food industry facilities and mass catering facilities, which includes: monitoring of the production facility environment (hygienic conditions of the facility, cleanliness of the environment and rooms, devices and equipment used in the production process), cleanliness of hands and protective clothing of employees.

Control includes the initial assessment of the quality system functioning in the facility (visit of the facility and familiarisation with internal documentation), performing environmental tests, verification of the manufacturing facility environment and personal hygiene of employees on the basis of microbiological tests performed. The inspection ends with preparation of a comprehensive report including analysis of microbiological tests performed and providing specific recommendations whose application will allow to improve sanitary conditions in the plant quickly and effectively.

Benefits for the client: assessment, research, report.

Consumer food testing (CLT)

A key role in the success of our clients is played by consumer research, which is an irreplaceable source of information not only about the product itself, but also its setting. We have been supporting our clients in this process for many years, using the knowledge and experience of our experts. This provides us with data (benchmarks) that allow us to place the results of the study in the context of other competitive products within the category.

By evaluating a product and its sensory or functional properties, we acquire data not only about its quality, but also about the consumer and his/her reaction to the product.

We also maintain an extensive consumer database, which serves us to reliably select our target group. Respondents are invited to the research on the basis of a food preference questionnaire filled in by them.

Central Location Test (CLT) allows products to be tested under controlled conditions, under the supervision of appropriately trained Supervisors who ensure identical test conditions for all respondents.

In our CLT studio in Gdynia we run 20 standardised research stations, thanks to which we are able to conduct up to 100 interviews a day.

We also cooperate with coordinators throughout Poland, which allows us to conduct research in cities chosen by our clients. respondents.

 

MAIN AREAS OF CONSUMER TESTING:

  • Product acceptability – assessing the level of desirability of a characteristic
  • Indication of important directions for product modification
  • Preference test – selecting a product that meets consumer expectations
  • Purchase intention and willingness to recommend the product
  • Price sensitivity (PSM)
  • Additional areas of consumer attitudes and habits related to the category of product being tested, e.g.: importance of purchase decision factors, behaviour at the shelf, etc.

 

WHAT CAN BE THE SUBJECT OF INVESTIGATION:

  • A prototype product
  • A product on the market
  • A new product, improved compared to an existing product

Want to find out more about the @FoodTest methodology?

Consumer food testing (CLT)

A key role in the success of our clients is played by consumer research, which is an irreplaceable source of information not only about the product itself, but also its setting. We have been supporting our clients in this process for many years, using the knowledge and experience of our experts. This provides us with data (benchmarks) that allow us to place the results of the study in the context of other competitive products within the category.

By evaluating a product and its sensory or functional properties, we acquire data not only about its quality, but also about the consumer and his/her reaction to the product.

We also maintain an extensive consumer database, which serves us to reliably select our target group. Respondents are invited to the research on the basis of a food preference questionnaire filled in by them.

Central Location Test (CLT) allows products to be tested under controlled conditions, under the supervision of appropriately trained Supervisors who ensure identical test conditions for all respondents.

In our CLT studio in Gdynia we run 20 standardised research stations, thanks to which we are able to conduct up to 100 interviews a day.

We also cooperate with coordinators throughout Poland, which allows us to conduct research in cities chosen by our clients. respondents.

 

MAIN AREAS OF CONSUMER TESTING:

  • Product acceptability – assessing the level of desirability of a characteristic
  • Indication of important directions for product modification
  • Preference test – selecting a product that meets consumer expectations
  • Purchase intention and willingness to recommend the product
  • Price sensitivity (PSM)
  • Additional areas of consumer attitudes and habits related to the category of product being tested, e.g.: importance of purchase decision factors, behaviour at the shelf, etc.

 

WHAT CAN BE THE SUBJECT OF INVESTIGATION:

  • A prototype product
  • A product on the market
  • A new product, improved compared to an existing product

Want to find out more about the @FoodTest methodology?

CAWI (Onfly)

We have our own dedicated Onfly platform for data collection, presentation and analysis, which is based on a proprietary scripting framework that allows us to program online surveys.

We use the Onfly platform for all our surveys, both HUT and CLT. Respondents receive links to surveys and complete them on computers in our test lab or at home.

Onfly provides opportunities not only to ask standard questions but also to show pictures and videos.

 

Our flagship project is a developed methodology for testing product packaging, which includes:

  • fixed survey template,
  • a defined group of respondents according to the Employer’s requirements (age, gender, location),
  • access to people from the web panel,
  • test of packaging appearance (graphic marker),
  • text concept test (text marker).

Based on our methodology, we can prepare a presentation of the results in the form of:

  • heatmaps,
  • tag cloud,
  • analysing emotions on the basis of respondents’ opinions,
  • a results comparison between tests (benchmark).

Do you want to learn more about the @PackageDesign methodology?

CAWI (Onfly)

We have our own dedicated Onfly platform for data collection, presentation and analysis, which is based on a proprietary scripting framework that allows us to program online surveys.

We use the Onfly platform for all our surveys, both HUT and CLT. Respondents receive links to surveys and complete them on computers in our test lab or at home.

Onfly provides opportunities not only to ask standard questions but also to show pictures and videos.

 

Our flagship project is a developed methodology for testing product packaging, which includes:

  • fixed survey template,
  • a defined group of respondents according to the Employer’s requirements (age, gender, location),
  • access to people from the web panel,
  • test of packaging appearance (graphic marker),
  • text concept test (text marker).

Based on our methodology, we can prepare a presentation of the results in the form of:

  • heatmaps,
  • tag cloud,
  • analysing emotions on the basis of respondents’ opinions,
  • a results comparison between tests (benchmark).

Do you want to learn more about the @PackageDesign methodology?

Food adulteration

Apart from microbiological, physicochemical and organoleptic parameters, there are also such parameters which serve to assess correctness and state that a product is not adulterated. According to the Act of 25 August 2006 on food and nutrition safety, an adulterated foodstuff is a foodstuff the composition or other properties of which have been changed, and the consumer has not been informed about it in the manner specified in the provisions of the Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending European Parliament and Council Regulations (EC) No 1924/2006 and (EC) No 1925/2006 and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004, as amended, or a foodstuff which has been modified in order to disguise its true composition or other properties.

With the aim of systematising this problem, the adulteration of a foodstuff is referred to in particular when:

  • substances which alter its composition or reduce its nutritional value have been added,
  • contrary – an ingredient has been removed or the content of one or more ingredients with a nutritional or other characteristic of the foodstuff has been reduced,
  • attempts have been made to disguise the true composition or to give the appearance of a foodstuff of acceptable quality,
  • the name, composition, date or place of manufacture, use-by date or date of minimum durability are not correctly stated,
  • it has been incorrectly labelled.

Dairy products are some of the most adulterated foods in the world. There are several examples of improper practice of dairy product adulteration.

Our laboratory at J.S. Hamilton Poland will detect:

  • the presence of cow’s milk in sheep’s or goat’s cheese,
  • the presence of foreign fat in butter, cheese and processed cheese,
  • the presence of starch in milk products,
  • dilution of the liquid milk with water,
  • incorrect labelling of the product.

We pay particular attention in the field of milk product testing to the analysis of triacylglycerols – the addition of foreign fats. This makes it possible to detect both vegetable and animal fats.

Another group of relatively often adulterated products are meat products and raw meat. Two groups can be distinguished, for which dedicated tests are performed:

  1. raw meat:
  • added water content,
  • physiological factor for poultry species,
  • antibiotics in fresh meat.
  1. meat products:
  • added meat of other undeclared species or absence of meat of a species declared on the package,
  • the presence of starch,
  • non-compliance regarding the presence and content of preservatives (e.g. sodium benzoate),
  • non-compliance regarding the presence and content of other food additives, i.e. added phosphates, nitrates and nitrites,
  • The presence of colouring,
  • the presence of undeclared allergenic ingredients, e.g. soy, celery, milk proteins,
  • the presence of bone particles and undeclared MSM,
  • non-compliance with the declaration of the meat content of products.

Spices, due to their country of origin, high economic value and growing demand, may be vulnerable to adulteration, therefore the manufacturers put a special emphasis on quality control and safety of herbs and spices. The J.S. Hamilton Poland laboratory has a wide range of dedicated tests for spices and herbs, including analyses:

  • identification of the country of origin of the raw material/product,
  • essential oil content,
  • Acid insoluble ash content,
  • irradiation,
  • contamination,
  • colouring,
  • piperine in pepper.

Other products, such as honey, vegetable fats, oil seeds, vegetables, fruits, fish, cereals and cereal products, beverages and juices can be tested for adulteration in the J.S. Hamilton Poland laboratory.

Contact us today to learn more – or to schedule testing for food adulteration.

Palatability tests of petfood

Palatability tests of petfood is a study that focuses on the animal’s reaction to the food(s) administered, taking into account the animal’s behaviour and the owner’s opinion of the product and the animal’s satisfaction.

  • A palatability test based on the pet owner’s opinion/observations, which is crucial in making a purchasing decision.
  • The use of questions on numerical scales provides the opportunity to include statistical inference in the report (analogous to food consumer surveys).
  • Comprehensive testing scheme – the form includes both questions addressed to the owner (his opinion on the product) and based on the observation of the animal’s behaviour (its willingness to eat the given food).
  • Selection of animals according to study guidelines (age, weight).

 

TWO-BOWL TEST MODEL:

A test for two products, administered simultaneously in the same manner (amount of food, bowl), but in different sequences (AB; BA),

  • a comparative test between two products, determining animals’ preferences based on the quantity of food consumed.

 

SINGLE-BOWL TEST MODEL:

  • test on one product.

We offer professional advice on the design of the study, as well as interpretation of the results and post-research recommendations.

Want to find out more about the @PetFood methodology?

Palatability tests of petfood

Palatability tests of petfood is a study that focuses on the animal’s reaction to the food(s) administered, taking into account the animal’s behaviour and the owner’s opinion of the product and the animal’s satisfaction.

  • A palatability test based on the pet owner’s opinion/observations, which is crucial in making a purchasing decision.
  • The use of questions on numerical scales provides the opportunity to include statistical inference in the report (analogous to food consumer surveys).
  • Comprehensive testing scheme – the form includes both questions addressed to the owner (his opinion on the product) and based on the observation of the animal’s behaviour (its willingness to eat the given food).
  • Selection of animals according to study guidelines (age, weight).

 

TWO-BOWL TEST MODEL:

A test for two products, administered simultaneously in the same manner (amount of food, bowl), but in different sequences (AB; BA),

  • a comparative test between two products, determining animals’ preferences based on the quantity of food consumed.

 

SINGLE-BOWL TEST MODEL:

  • test on one product.

We offer professional advice on the design of the study, as well as interpretation of the results and post-research recommendations.

Want to find out more about the @PetFood methodology?

Storage tests

During the course of storage, food products undergo transformations that affect their quality and may also threaten the functional value of the products, their acceptance by consumers and, sometimes, the health of society. Both fresh, unprocessed products and products undergoing preservation have their shelf life, i.e. the date until which, when stored under specified conditions, the physicochemical and microbiological quality indicators do not exceed the limits set by the relevant legislation, the nutritional value is preserved and sensory changes do not lead to a loss of consumer acceptance. The correct determination of the shelf life of products is of great economic importance for food operators, as it significantly minimises the risk of product withdrawal from the market, customer complaints and thus strengthens the brand image.

The general food safety requirements laid down in Regulation (EC) No. 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, as amended, prohibit the placing on the market of food if it is unsafe, injurious to health or unfit for consumption.

Storage tests allow for the evaluation of the direction and extent of changes occurring in a product as a function of time and their effect on changing certain characteristics.

Shelf-life studies should be performed in the following situations:

  • development of new products,
  • development of new processes,
  • preparation of new packaging,
  • a substantial change to the component(s) or packaging of an existing product,
  • relocation of the place of manufacturing of the production equipment,
  • no previous shelf-life studies carried out.

J.S. Hamilton Poland laboratories perform two types of storage testing:

  • testing under standardised conditions – in accordance with the requirements contained in specifications or subject standards (temperature, relative humidity, lighting). They are mainly used for products with a low degree of processing and a short shelf life (fresh meat and preparations, dairy products, some fruit and vegetable preparations, e.g. salads),
  • tests in accelerated conditions, the so-called Accelerated Shelf Life Testing (ASLT) – are conducted using intensified action of selected external factors, most often increased temperature and/or humidity or UV radiation. They are used for durable products in which the slow dynamics of quality changes makes it impossible to obtain test results in a short time (e.g. tinned food, pasta).

During storage tests, the following quality characteristics are monitored:

  • sensory,
  • microbiological,
  • chemical.

Conducting accelerated storage tests to determine shelf life is not an easy undertaking. All stages, from the development of the design, through the execution of the tests, to the final summary of the results, require direct cooperation between the manufacturer and the laboratory. Thanks to its long-standing experience in this field, the J.S. Hamilton Poland laboratory can be of assistance to manufacturers operating in the food market.

If you would like to organise storage tests for your products, contact our team today for further detail.

Research with children

Our main areas of expertise are research with children of different ages.

 

WHEN RESEARCHING WITH CHILDREN:

  • we have developed research tools appropriate to the age of the children and we use a special research approach during the test,
  • we base our research methodology with children on in-depth knowledge of children’s emotional, cognitive and social development,
  • we supplement them with parents’ opinion asking for their approval of our actions and we ask for their opinion on the tested products. The child and the parent(s) are treated as a team with whom we seek to communicate and work effectively together,
  • we carry out research with young children at home in the presence of one of the parents, to ensure that the child has as much freedom as possible to express their opinions and emotions.

Want to find out more about the @KidsTalk methodology?

Research with children

Our main areas of expertise are research with children of different ages.

 

WHEN RESEARCHING WITH CHILDREN:

  • we have developed research tools appropriate to the age of the children and we use a special research approach during the test,
  • we base our research methodology with children on in-depth knowledge of children’s emotional, cognitive and social development,
  • we supplement them with parents’ opinion asking for their approval of our actions and we ask for their opinion on the tested products. The child and the parent(s) are treated as a team with whom we seek to communicate and work effectively together,
  • we carry out research with young children at home in the presence of one of the parents, to ensure that the child has as much freedom as possible to express their opinions and emotions.

Want to find out more about the @KidsTalk methodology?

Sensory analysis

Sensory analysis occupies a special place in food research. It provides information about the product which is not possible with other testing techniques.

The word “sensory” means sense, feeling or awareness. Sensory analysis is an evaluation made with the senses used as a measuring apparatus.

At J.S. Hamilton Poland, we know how important sensory analysis is to our customers from the food sector. That is why a trained team of experts supports our customers in the field of:

  • sensory quality control of raw materials, finished products and packaging,
  • preparation of sensory specification of products,
  • analysis of causes of complaints and defects in products,
  • analysis of variation of sensory attributes in a product as a result of optimization process (e.g. after changing the recipe, raw material supplier, etc.),
  • development and verification of sensory claims,
  • analysis of sensory attributes of the product at different stages of production,
  • analysis of variability of sensory attributes of the product during storage,
  • validation of preparation methods,
  • analysis of sensory attributes of products available on the market,
  • sensory analysis of packaging.

The most frequently used methods of laboratory sensory analysis at J.S. Hamilton Poland are: differential, scaling, serial, determining changes of intensity of sensory impressions in time and quantitative descriptive analysis.

Differential methods aim at detecting differences in sensory quality. They are mostly applied when changes are made to the product (e.g., changes in the recipe, packaging, manufacturing technology).

Scale methods are used to quantify the quality and sensory intensity of the product in terms of selected attributes. In these methods, it is assumed that each number or point on the scale is proportional to the intensity of the quality attribute being evaluated. They are used as an analytical tool both in laboratory research, industrial quality control and consumer research.

Serialisation methods are intermediate between differential and scaling methods. They are based on ordering product samples according to a specific attribute or its degree of desirability, e.g., from most to least salty.

Methods of determining changes in the intensity of sensory impressions over time allow monitoring changes in the sensory intensity of specific product attributes over time. This method provides valuable information about the quality of the food product not available from other methods.

The method of quantitative descriptive analysis, also called profiling method, is one of the most complex (comprehensive), but also dynamically developing and widely used methods of sensory analysis. The basic assumption is that palatability, smell or texture is not a single quality attribute of a product but a complex of many individual characteristics that can be distinguished, identified and their intensity determined.

Contact our team today to learn more – or to schedule your sensory analysis with us.

Utility tests (HUT)

The Home-Use-Test (HUT) allows a test to be carried out under home conditions, in the home of the respondent. The HUT test is most commonly conducted for categories of consumer products (those requiring prolonged use) and those which can be reliably assessed after prolonged observation of repeated use.

 

WE CONDUCT RESEARCH ON:

  • cosmetics (shampoos, creams, shower gels, etc.),
  • household cleaning products (toilet blocks, washing powder, glass cleaner, rubbish bags, etc.),
  • everyday products (fragranced wipes, toilet paper, dusters, etc.),
  • feminine hygiene products (sanitary towels, pads, tampons, urological pads, etc.),
  • textiles (quilts, clothes, nursing pillows, blankets, tights, etc.),
  • foodstuffs.

We also maintain an extensive consumer database, which serves us to reliably select our target group. Respondents are invited to the research on the basis of a preference questionnaire filled in by them.

Want to learn more about the @UserTest methodology?

Utility tests (HUT)

The Home-Use-Test (HUT) allows a test to be carried out under home conditions, in the home of the respondent. The HUT test is most commonly conducted for categories of consumer products (those requiring prolonged use) and those which can be reliably assessed after prolonged observation of repeated use.

 

WE CONDUCT RESEARCH ON:

  • cosmetics (shampoos, creams, shower gels, etc.),
  • household cleaning products (toilet blocks, washing powder, glass cleaner, rubbish bags, etc.),
  • everyday products (fragranced wipes, toilet paper, dusters, etc.),
  • feminine hygiene products (sanitary towels, pads, tampons, urological pads, etc.),
  • textiles (quilts, clothes, nursing pillows, blankets, tights, etc.),
  • foodstuffs.

We also maintain an extensive consumer database, which serves us to reliably select our target group. Respondents are invited to the research on the basis of a preference questionnaire filled in by them.

Want to learn more about the @UserTest methodology?