From pharmaceuticals to food to agriculture, Avazyme’s progressive scientific approach brings actionable data and methods to your project at an unrivaled standard of technique, speed, and quality.

Consulting

  • Regulatory Science
  • Maximum Residue Levels (MRLs)
  • Import Tolerances
  • Study Design
  • Data Analytics
  • Food Safety
  • Food Quality
  • Nutritional Labeling
  • Craft Beer and Wine Production and Quality Control

R&D

  • Analytical Method Development and Validation
    • It’s paramount that your drug, pesticide, or protein is reproducible, identifiable, and standardized in its purity (product specifications). We develop methods to support manufacturing specification and batch release testing as well as stability studies and stress testing/forced degradation studies.
  • Pharmaceutical and Nutraceutical R&D
  • Assay and Point-of-Use Test Development and Validation
  • Regulatory Science

Customized Testing

  • Sample Intake Form
  • Microbial and Food Born Pathogen Testing – Avazyme uses both agar plate methods and qPCR to test for the following foodborne pathogens, among others: Salmonella spp., Listeria monocytogenes & Listeria spp., Bacillus cereus enterotoxin, E.coli  O157:H7 & Escherichia & coliform spp., Staphylococcus aureus, yeast and mold, Vibrio cholerae & Vibrio spp., and Enterobacteriaceae.
  • Moisture Content
  • Extraction Efficiency
  • Residual Solvent Levels (by GC/MS)
  • Terpene Profiles
  • Pesticide Residue Screens – Avazyme offers both a comprehensive pesticide residue screen as well as a customized USDA Organic pesticide residue screen, both of which are performed using LC-MS.
  • Mycotoxin Screens
  • List of Mycotoxins Tested For
  • Contaminants
  • Authenticity Testing (Species, Point of Origin)
  • Cannabinoid Profile
    • Delta-8-THC
    • Delta-9-THC
  • Food Quality Testing
  • Adulterants
  • Honey Analysis
  • Nutritional Equivalency
  • Trait Expression
  • Identification of Aroma Components
  • Local and Customized Flavor Ingredient Profiles
  • Stability of Flavors and Aromas
  • Specific Quantitative Flavor Profiles (GC/MS and LC/MS/MS)
  • Shelf-Life Stability

Partners and Accreditations