DLG conducts Quality Tests in the many food sectors every year.

At the heart of these tests is the analysis of the sensory quality of foods and beverages (colour, appearance, consistency, odour and taste).

Depending on the food sector, further key test criteria include testing of food preparation, checking of the packaging and labelling, and chemical, microbiological and physical analyses conducted in accredited laboratories.

For its food tests DLG has developed a scientifically recognized test methodology officially certified in accordance with ISO and DIN that is used in many areas of food quality monitoring.

Foods that receive a DLG award must pass the respective chemical, microbiological and physical tests as well as the preparation, packaging and labelling tests. The subsequent sensor testing is performed by experts from the fields of science and academia and practical operations using the DLG 5-Point Scheme®. The sensory quality (colour, appearance, consistency, odour and taste) of the respective product decides on whether an award in Gold, Silver or Bronze is earned.

Participation in the DLG Quality Tests is voluntary for all food producers. The test fees charged for each product tested depend on the test preparations (e.g. proper preparation of the products for sensory testing) as well as the nature and scope of the laboratory, packaging and labelling examinations.

The fact that participation in these tests is voluntary is the reason why details of award-winning products only are published. However, the producers receive a test report for all products that includes hints on how the faults or deficits listed can be eliminated.

About the testing methods