What tests do we conduct on Alfrus almonds?

At Alfrus, quality starts in the lab.

In a market where transparency is increasingly expected, our company raises the bar: every almond that reaches the consumer’s table is the result of an analytical process grounded in solid science, cutting-edge technology, and a corporate culture built on food ethics.

That’s why at Alfrus we have developed a multi-level protocol that includes chemical and microbiological analyses. These tests are conducted by our in-house laboratory, managed by a team of qualified professionals and supported by accredited external laboratories. All procedures are integrated into a Quality System that complies with the most stringent international standards.

Thanks to state-of-the-art technology and advanced equipment, we regularly carry out rigorous testing on samples of raw materials upon arrival at our facility, throughout the production line, and on the finished product.

CHEMICAL ANALYSES: precision in the service of food safety

One of the most insidious risks for nuts is chemical contamination, often invisible to the naked eye yet potentially harmful even in minimal doses. Chemical analysis is the first line of defense against such threats and is essential for detecting:

• Aflatoxins: carcinogenic mycotoxins produced by molds in humid or high-temperature conditions. Almonds are tested to ensure the absence of these substances, even in concentrations below legal limits.
• Agrochemical residues: each batch is checked to confirm that residue levels are below the Maximum Residue Limits set by European regulations.
• Heavy metals: the presence of lead, cadmium, arsenic, and mercury is often a sign of contamination along the supply chain and is monitored to protect consumers from chronic exposure to these toxic substances.
• Allergens: ELISA and PCR testing help detect even trace cross-contamination from other nuts or gluten.
• Oxidation indicators: acidity and peroxide stability are constantly measured to ensure the freshness, integrity and shelf life of the almonds.

MICROBIOLOGICAL CONTROLS: a barrier against biological hazards

Alfrus almonds undergo microbiological testing aimed at eliminating the risk of microorganisms or bacterial formations that could pose health hazards. These include Salmonella, Escherichia coli, Staphylococcus aureus, yeasts, molds, Enterobacteriaceae and coliforms.
The Total Bacterial Count, a key indicator of product wholesomeness, is constantly monitored to ensure that every almond is safe, healthy and suitable for consumption.

SENSORY CONTROL: perceived quality, preserved value

In addition to instrumental testing, we conduct systematic sensory assessments on representative samples, evaluating color, aroma, texture, flavor and aftertaste. The goal is to guarantee an impeccable sensory profile and an excellent consumer experience.

Through this extensive testing, our aim is to minimize health risks, even potential ones. All of our controls are part of a consolidated and structured Quality System, based on:

• HACCP: a predictive system for mapping and managing critical control points across the entire production chain, allowing for the assessment of biological, chemical, and physical risks that could compromise food safety.
• Good Manufacturing Practices: these ensure that each stage of food processing is conducted under hygienic, controlled and well-documented conditions, maintaining high sanitary and operational standards.
• Traceability: every almond batch is identifiable and traceable through a 4.0 MES system that records every step of the process, from harvest to distribution.
• Training: staff undergo regular training programs to stay updated on regulations, control procedures and hygiene practices.

For us, each test is an act of responsibility toward the consumer and our partners.

Performing tests on almonds is not just a regulatory obligation for food safety, but a way to play an ethical role in the global agri-food chain.
It means promoting a culture of quality.

3rd June 2025