Reference and information on the DLG seal of approval for food "DLG award-winning" ("DLG prämiert")

The volunteer experts from science, food monitoring and the food industry test the food by means of:

Sensory analysis (sensory testing including appearance, smell, taste, consistency): by means of descriptive testing with integrated evaluation using the "DLG 5-point scheme®" and take into account:

"Simple descriptive test" DIN 10964
"Expert opinion" DIN 10975
"Descriptive test with subsequent quality assessment" DIN 10969

Detailed information at www.din.de/ueber-normen-und-standars/din-norm

All products are presented to the experts in the sensory evaluation in "neutralised" form, i.e. no information about the manufacturer, the brand or the name of the product is communicated.

Packaging and labelling/declaration tests are carried out by separate testers who do not participate in the sensory evaluations.
Chemical and physical laboratory analyses by partner institutes. Depending on the product groups, these examinations are carried out on a compulsory basis or by means of random sampling.

Test criteria

The test criteria are defined by the independent DLG test commissions specifically for each product group. Learn more about the test criteria for the individual food groups.

Test criteria for ham and sausage
- Sensory assessment
  Appearance, composition, cut, consistency, odour, taste
- Analytics
  Shelf life, additives such as nitrite and nitrate, inspection of raw material
- Packaging
  Declaration, resealability, easy opening, tightness
Test criteria for beverages (beer, spirits, wine, water, fruit beverages, soft drinks and hot beverages)
- Sensory assessment
  Appearance, colour, clarity, smell, taste, typicity, harmony/balance
- Analytics
  Alcohol contents (Central European Brewing Committee for Analysis (MEBAK), gas chromatographic determination), foam measurement only beer (MEBAK), original wort only beer (MEBAK), ascorbic acid (IFU17/17a), relative density and extract (IFU No. 8), microbiological tests
- Labelling and packaging
  Declaration, opening of closures, damage to closures
Test criteria for ready meals, delicatessen, frozen food, self-service fresh meat and fish
- Sensory assessment
  Appearance in raw and cooked/prepared state, consistency, smell, taste, chewing impression
- Analytics
  Shelf life, microbiology, inspection of raw material
- Labelling and packaging
  Declaration, resealability, easy opening, tightness
Test criteria for confectionery and fine bakery products
- Sensory assessment
  Appearance, smell, taste, consistency
- Analytics
  In case of doubt
- Labelling and packaging
  Declaration, opening of closures, damage to closures, tightness
- Kennzeichnung und Verpackung
  Deklaration, Öffnen von Verschlüssen, Beschädigung von Verschlüssen, Dichtigkeit

Test criteria for bread and small baked goods
- Sensory assessment
  Appearance, smell, taste, consistency
- Analytics
  Determination of acidity and salinity
- Labelling and packaging
  Declaration, resealability, easy opening, tightness
Test criteria for cereal-based foods, basic baking materials and baking raw materials
- Sensory assessment
  Appearance, smell, taste, consistency
- Analytics
  Clear edge test, ground products according to ICC standard
- Labelling and packaging
  Declaration, resealability, easy opening, tightness
Test criteria for cooking oils and fats
- Sensory assessment
  Appearance, smell, taste, consistency
- Analytics
  Diglycerides, K-values, pyropheophytins, triglycerides, microbiology
- Labelling and packaging
  Declaration, resealability, easy opening, tightness
Test criteria for dairy products and cheese
- Sensory assessment
  External appearance, internal appearance, smell, taste, consistency
- Analytics
  Determination of fat content, microbiology (bacterial count), pH value, contamination (degree of purity), ash content, acid casein
- Labelling and packaging
  Declaration, resealability, easy opening, tightness

Status: 23. November 2017