Beverages Testing
Quality, additive, caffeine, preservative, metal and microbiological analysis of alcoholic & non-alcoholic beverages.
About Beverages Testing
Beverages span packaged juices, carbonated drinks, nectars, squashes, tea, coffee, cocoa and alcoholic products, each with its own FSSAI standard. CVR Labs measures Brix, acidity, fruit content, caffeine, preservatives and the permitted/non-permitted synthetic colours that are a frequent compliance failure in coloured drinks, along with the microbiology that governs spoilage and safety.
For juice and nectar we verify fruit-content claims and added-sugar declarations; for tea and coffee, moisture, total ash and (for instant products) solubility; for alcoholic beverages, alcohol content, methanol and contaminants. Heavy metals and, where relevant, patulin in apple-based products round out a panel reported against the applicable FSSAI beverage standard.
Signature tests under Beverages Testing
The checks clients most often ask for with this service — we build the right sub-panel around your product and standard.
What we analyse under Beverages Testing
The parameter groups below are drawn from this service's own accredited scope; the full searchable list follows.
Colour and preservative limits trip up drinks
Coloured beverages frequently exceed permitted synthetic-colour or preservative limits — a common surveillance failure that accredited testing prevents.
Fruit-content claims must be real
Brix and fruit-content analysis verify the percentage juice declared on nectars and squashes, a labelling point FSSAI checks.
Patulin and methanol are safety flags
Patulin in apple products and methanol in alcoholic beverages are specific safety risks that warrant dedicated testing.
Physico-chemical & aggregate
Nutritional & proximate
Microbiology
Beverages Testing — parameters & methods
| Parameter / Test | Method / Standard |
|---|---|
| Bacillus cereus | IS 5887 (Part 6)ISO 7932 |
| Clostridium perfringens | IS 5887 (Part 4) |
| Coliforms | IS 5401 (Part 1)ISO 4832IS 5401 (Part 2) |
| E.coli | IS 5887 (Part 1)CVR/MB/SOP/17APHA 24th Edition 9221 F |
| Enterobacteriaceae | ISO 21528-2ISO 21528-1CVR/MB/SOP/17 |
| Listeria monocytogenes | IS 14988 (Part 1)ISO 11290-1CVR/MB/SOP/17 |
| Salmonella spp. | IS 5887 (Part 3/Sec 1)ISO 6579-1 |
| Shigella spp | IS 5887 (Part 7)CVR/MB/SOP/17 |
| Staphylococcus aureus | IS 5887 (Part 2)IS 5887 (Part 8/Sec 1)ISO 6888-1 |
| Total Plate Count | IS 5402 (Part 1)ISO 4833-1IS 1622 |
| Vibrio cholerae | IS 5887 (Part 5/Sec 1)IS 5887 (Part 5)ISO 21872-1 |
| Vibrio parahaemolyticus | IS 5887 (Part 5/Sec 1)IS 5887 (Part 5)ISO 21872-1 |
| Yeast and Moulds | IS 5403 |
| Acesulfame K | CVR/INS/SOP/LCMS-MS/007 |
| Agaric Acid | CVR/INS/SOP/HPLC/006 |
| Alitame | CVR/INS/SOP/LCMS-MS/007 |
| Allura red | CVR/INS/SOP/HPLC/13 |
| Aspartame | CVR/INS/SOP/LCMS-MS/007 |
| Azoubin | CVR/INS/SOP/HPLC/13 |
| Benzoic acid | CVR/INS/SOP/HPLC/007 |
| Brilliant blue | CVR/INS/SOP/HPLC/13 |
| Caffeine | AOAC 22nd edition - 979.08IS 16028 |
| Fast green | CVR/INS/SOP/HPLC/13 |
| Hypericine | CVR/INS/SOP/HPLC/006 |
| Neotame | CVR/INS/SOP/LCMS-MS/007 |
| Ponceau 4R | CVR/INS/SOP/HPLC/13 |
| Saccharin | CVR/INS/SOP/LCMS-MS/007 |
| Sorbic acid | CVR/INS/SOP/HPLC/007 |
| Sunset yellow | CVR/INS/SOP/HPLC/13 |
| Acid insoluble ash | FSSAI Manual of Methods of Analysis of foods (Beverages: tea, coffee, chicory) FSSAI 004A.007:2023IS 6287IS 1163 |
| Fruit juice content | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.11FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 2.11 |
| Mineral impurities | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.10 |
| Protein | IS 7219FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.017:2023FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.026:2022 |
| Reducing sugars | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.6 |
| Salt as NaCl | FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 1.7IS 12451FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 1.7 |
| Test for added colouring matter | FSSAI Manual of Methods of Analysis of foods (Food additives), 4.2 pg 82 |
| Titratable acidity as citric acid | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.4 |
| Total ash | IS 13846IS 6287IS 4684 |
| Total solids | FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.046:2022FSSAI Manual of Methods of Analysis of foods (Dairy and dairy products) FSSAI 01.025:2022FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.1 |
| Total soluble solids | IS 13815 |
| Total sugars | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.6 |
| safrole | CVR/INS/SOP/GCMSMS/024 |
| Sugar content as sucrose | FSSAI manual of methods of analysis of foods (Fruits & Vegetable Products) 2.6 |
| Titrable Acidity as citric acid | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.4 |
| Fruit juice content when reconstituted by dilution according to direction for use | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.11 |
| Moisture | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 4.1FSSAI Manual of Methods of Analysis of foods (Oils and fats), FSSAI 02.001:2021FSSAI manual of methods of analysis of foods (Cereal and cereal products) FSSAI 03.006:2023 |
| Acidity as citric acid | FSSAI Manual of Methods of Analysis of foods (Fruits & Vegetable Products) 2.4 |
How Beverages Testing is tested
Reference methods applied
Where more than one standard applies, the appropriate method is selected for each sample and regulatory requirement. Validated in-house CVR SOPs on GC-MS/MS, LC-MS/MS and ICP-MS are part of the accredited scope.
Accreditations covering Beverages Testing
See the Accreditations & Scope page for full certificate details.
Samples we accept for Beverages Testing
From enquiry to accredited report
Request a Quote
Share product, parameters and target standard.
Send Sample
Submit in sealed, labelled packaging or arrange pickup.
Login & Prep
Logged in LIMS with unique IDs and prepared.
Accredited Analysis
Validated NABL-scope methods on advanced instruments.
Test Report
Traceable, accredited report with limit comparison.
Beverages Testing — frequently asked questions
Is Beverages Testing NABL-accredited at CVR Labs?
Can you verify the fruit content of a juice or nectar?
Do you test synthetic colours and preservatives in soft drinks?
Is alcohol and methanol testing available?
What samples do you accept for Beverages Testing?
What parameters are included in Beverages Testing?
Ready to test with an accredited laboratory?
NABL ISO/IEC 17025:2017 · ISO 9001 · ISO 45001 · CPCB · BIS — trusted since 1999.