is the leading laboratory in the U.S. for the baking, milling and grain industries because of its extensive testing capabilities. Rapid turn around times for proximate analyses, dough rheology and bake testing (including bread, cake and cookie) and product evaluation have made it the lab to turn to for solving production issues, research questions and customer concerns. The lab also performs testing for the food industry in other areas as well including nutritional analysis, HPLC testing for mycotoxins and vitamins, mineral analysis by Atomic Absorption, pesticides, microbiology, environmental monitoring and sanitation for meat processors, food manufacturing, restaurants and warehouses. Consultation on control systems and sanitation is available.