What does ldg

The test methods

The test methods of the DLG are based on current scientific knowledge in the quality assurance of food.

Test priorities: Sensory tests, laboratory analyzes, packaging and labeling tests

The center of the DLG tests is the sensory analysis of the food (including appearance, smell, taste and consistency). The testers prepare an expert report for each product in accordance with DIN EN ISO / IEC 17065. In addition, preparation tests (e.g. for ready meals), packaging and labeling tests as well as chemical, microbiological and physical tests take place. Decisive for the award is the quality of the end product, which is submitted by the manufacturer for testing on a certain key date and which comes from ongoing production.

Sensory analysis

The sensory analysis is carried out according to test schemes that have been developed by experts from science and practice for various product areas. In the DLG tests, sensory errors in the areas of taste, smell, appearance or consistency lead to point deductions. The sensory experts rate the food according to the scientifically recognized DLG 5-point scheme.

Experts from science and practice

The DLG tests are carried out by experts from science, food control as well as the food industry and craft. The technical managers of the quality tests are recognized scientists from the respective product areas. In the laboratory tests, the DLG test center works together with accredited laboratories.

Neutrality in the quality assessment

In the sensory tests and in the laboratory tests, the testers evaluate the products anonymously, i.e. without knowledge of the manufacturer, the brand, the product or the price. In order to maintain neutrality, the packaging and labeling / declaration tests are carried out separately by testers who do not take part in the sensory assessments.