Food detection is based on some basic theories and technologies of physics, chemistry and biochemistry. According to the technical standards, food detection is carried out to ensure the quality of products.

Allergenic ingredients: milk, eggs, peanuts, cashew nuts, pistachios, walnuts, carrots, hazelnuts, almonds, shrimp and crab, gluten, sesame, wheat, fish, celery, mustard, Lupin, buckwheat, soybean, etc