DLG food testing – methodology 

DLG TestService has developed a scientifically recognised testing methodology for its food tests, which is also used by other institutes, authorities and companies for food quality control. After testing, the manufacturer receives a detailed test report on the results of its products in the test. In addition, foodstuffs that meet the DLG's strict quality requirements can be awarded the ‘DLG – tested quality’ seal of approval, depending on the test results. 

Objective, independent tests

The DLG tests are objective and independent. The product tests are carried out by experts based on current scientific test criteria and methods. These tests focus on analysing the sensory quality of food. Other important test criteria include preparation, packaging and labelling checks, as well as chemical, microbiological and physical analyses.
 

Overview of test criteria

How our experts test

Sensory product analysis

Under standardised conditions, our experts prepare an expert report for each product. This report contains recommendations for quality optimisation. It is based on the internationally recognised product-specific DLG 5-point schemes®, which we are continuously developing.

[Translate to English:] Prüfer beim DLG Biertest am Prüftisch
[Translate to English:] Lebensmittel-Laborprüfung

Laboratory tests

Scientific partner institutes and organisations carry out product-specific, microbiological, chemical and physical laboratory tests on behalf of the DLG in accordance with recognised official testing procedures.

Approval control and neutralisation

Marketable products are taken from ongoing production and subjected to extensive quality controls. All products are anonymised for sensory testing and laboratory testing. This means that the DLG experts assess product quality without knowing the manufacturer. This guarantees objective test results with high informative value.