TLR International Laboratories

+31 (0)10 282 32 92



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2988 DB Ridderkerk








Pet foods have a complex composition, with a high concentration of nutrients. Pet foods are available in dry form (chunks) and in moist form (canned or in tubs). The nutrients in pet food are derived from meat, fish, cereals and vegetables, or are added in the form of supplements. The ingredients must meet strict quality requirements and the raw material selection is based on the bacteriological properties and freshness, nutritional value and digestibility.


The hygiene quality is an important aspect of pet food. In particular because the high levels of carbohydrates, proteins and fats make these products vulnerable to microbiological contamination. The complex composition of pet foods makes very specific demands on the analytical methods. TLR specialises in analysing complex matrices so that you can be assured of the correct laboratory results.


The composition of the ingredients, and of the complete pet food, determines the feed value for the animal. TLR can analyse not only your raw materials and final product for nutritional composition, it can also determine the levels of vitamins, minerals and other additives.


Which analyses are available for moist animal feeds?

Weende components

- Moisture, raw protein, crude fat, starch and sugars, fibre fractions (NDF, ADF, lignin).


Nutrients in detail

- Amino acid profile, fatty acid profile, pH, organic acids.


Residues and contaminants

- Physical checks for contaminants and damaged or affected cereal grains

- Pesticides / other crop protection agents

    - Fungicides, including dithiocarbamates

    - Herbicides, such as glyphosate, paraquat and diquat

    - Biocides

- Nitrate and nitrite

- Antibiotics (such as furazolidone in soya)

- Heavy metals, including lead, cadmium and mercury

- Dioxins and dioxin-like PCBs

- Mycotoxins, including aflatoxin, deoxynivalenone, ochratoxin and fumonisins


Microbiological parameters

- Total germ count

- Pathogenic bacteria, such as salmonella, clostridia and E. coli.

- Spoilage microorganisms

- Yeasts and moulds

- Viruses, such as norovirus and hepatitis A


Genetic characteristics

- Detecting GMOs with PCR analysis

- Analysis of the origin of animal materials


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