We continuously create added value for our customers, society and employees
Welcome!
The importance of F&Vs analyses is determining for public health and safety. Analyses in fruits and vegetables take place in both facilities of VELTIA (Thessaloniki and Athens).
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Food is one of the main sources of life along with water. One of our top priorities is to ensure public health and safety. Given that VELTIA Labs for Life has highly qualified emplyees, we are able to offer reliable and outstanding services in the area of food and feed analysis.
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Olives & Olive Oil are of the most representative products of Greece and well known worldwide. VELTIA Labs for Life is proud of having the ability to offer high quality analyses in producers and retailers of one of our national product.
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Water is the most necessary ingredient in order to preserve life. Since 1992 VELTIA Labs for Life is considered one of the best labs in Water analysis.
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Soil and Plant tissue analyses is the sector that VELTIA Labs for Life (former AGROLAB RDS) has started 28 years ago. After participating in big collaboration and Public Tenders made us the leaders of Greek market in this sector.
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At VELTIA Labs for Life is operating a very dynamic Field Studies Department which is responsible for conducting field studies aiming at supporting the approval of new plant protection products in pan European level.
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VELTIA Labs for Life is one of the major providers of Integrated Laboratory & Consultancy Services in Southeast Europe. The company’s specialized services cover the needs of Agricultural sector, the Food & Feed Industry, the Environmental Protection sector as well as the needs of the Tourism sector. Member of the German Group of Labs the “TENTAMUS – Labs for Life“, which owns more than 90 laboratories worldwide, as well as the Greek “Efthymiadis Agrotecnology Group“, VELTIA is not limited to laboratory services as its activities include:
The laboratory services are provided at independent accredited laboratories comprising three facilities, located in Thessaloniki (2,500m2), Athens (1,000m2) and Crete (500m2), while a commercial branch in Rhodes has been established since summer 2024.
The company is accredited and / or certified under ISO 17025, ISO 9001, ISO 14001 and is approved by QS, BNN, FOSFA, IOC and GAFTA, while it is one of relana®’s network laboratories.
VELTIA Labs for Life operates through its subsidiaries in Greece, Bulgaria, Cyprus, Turkey and Romania:
We are at your disposal for answering your requests and questions and creating an offer tailored to your needs.
Tentamus Private Label Services
Retailers are increasingly focusing on their private label brands. It is important that the products have a good, consistent and comparable quality and appeal to the consumer. We support you in bringing your product to the market safely and according to the requirements of the market. It is particularly important that you meet all legal
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Vanilla – Real, expensive
…but not always real. Bremen, Planegg – Genuine vanilla has the reputation of being an exquisit spice which is reflected in its price. Depictions of vanilla beans on a vanillin containing product are often used to highlight exclusiveness. But beware! Not all vanillin used is actually extracted from genuine vanilla, i.e. Vanilla planifolia or Vanilla
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10 Tips for Improving Food Safety
Since the safety of food is always an important issue, here are 10 tips to improve the food safety in your supply chain: 1. Know the origin of the ingredients The ingredients provide the basis of your product. Therefore it is essential to know how and where these ingredients were created. It is often taken
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Off-flavors in Food
It is an unpleasant experience, and unfortunately it happens to almost everybody sooner or later: A certain food or drink does not taste like it should or did the previous day. For most people the difference is hard to describe or pin-point specifically, instead the realization that the food that was previously enjoyed is “off”.
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Cold chain interruption may cause changes in food texture
Deep freezing is a careful process for preserving food. It stops the cell metabolism of the spoilage microorganisms. The industry uses different methods for this purpose – one is the so-called shock freezing at about -40 °C. The water present in the food expands, but only very small ice crystals are formed. The cell walls
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Product recalls – how can they be prevented?
Food products may only be placed on the market if they are safe for consumption. If they are unsafe, it leads to product recalls. The most common reason for recalls are microbiological contaminations such as harmful bacteria, mould and germs occurring in the food. Furthermore, products are often recalled as a result of foreign particles
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