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PROTECT YOUR CONSUMERS AND YOUR BRAND

Confectionery & Chocolate

As a chocolate or confectionery maker, you want a streamlined quality control process with reliable reagents and accurate results you can trust.

Confectionary & Chocolate Testing

Protect your consumers and your brand with our suite of solutions that provides quick detection of pathogens and viral contaminants. You get rapid results, faster response time when a contaminant is detected, and improved laboratory efficiency, which gives you back time and cost savings.

Product List

  • VITEK® 2 COMPACT

    Your Solution for Automated Microbial Identification

    The VITEK® 2 Compact system offers quality control testing solutions for fast and accurate microbial identification. With technology that includes an extensive and robust identification database, rapid results, and minimal training time, it will streamline laboratory workflow for increased productivity.
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  • VITEK® MS PRIME MALDI-TOF Mass Spectrometry System

    Superior Workflow. Prime Results.

    The VITEK® MS PRIME is an innovative MALDI-TOF mass spectrometry system that takes your automated identification experience to the next level.
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  • eGENE-UP® Lysis and RNA/DNA Purification

    Keep your customers safe

    The eGENE-UP® system enables high-quality Lysis and RNA/DNA purification to enhance the detection of foodborne pathogens across a wide array of targets.
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Resources

Guittard Chocolate Company Reduces False Positives by 30% With GENE-UP®

Since 1868, Guittard Chocolate Company has been making premium chocolates and chocolate products in California. Through more than 150 years of innovation, the family-run company has delivered the highest quality available premium chocolate products and was among the first to begin testing for Salmonella in the 1970s.
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Salmonella Infection, Prevention, and Control

Salmonella bacteria can cause severe foodborne illness. Learn more about Salmonella infection, prevention, and control in the food industry.
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Evaluation of GENE-UP® and TEMPO® 

Chocolate and chocolate products have long proven to be difficult to test for quality due to naturally occurring PCR inhibitors for pathogen detection and dark colorants that can interfere with accurate enumeration.
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