Confidential Analytical Testing — Methods and Prices

Pricing is per sample tested. Normal processing time is three to five working days (Mon.-Fri.) Rush processing (following business day) is available for special circumstances, such as when product is on "hold" or during a recall. Rush processing fees are twice the normal cost.

FARRP uses both its own assays as well as commercially available test kits.

Analysis Cost/Sample
(non-FARRP)
Cost/Sample
(FARRP member)
Almond - ELISA* $80.00 $55.00
Buckwheat - ELISA $205.00 $105.00
Cashew - ELISA $205.00 $105.00
Clam - ELISA $205.00 $105.00
Crustacean Shellfish - ELISA* $80.00 $55.00
Egg - ELISA* $80.00 $55.00
Gluten/Gliadin Analysis 5 ppm
NOTE: can detect gluten from wheat, rye and barley quantitatively with a lower limit of quantitation of 5  ppm gluten.**
$80.00 $55.00
Gluten/Gliadin Analysis 10 ppm
NOTE: In addition to wheat gluten, the Fast Gliadin kit is 100% cross-reactive to rye and barley and will test down to 10 ppm gluten.***
$80.00 $55.00

Competitive Peptide Gluten/Gliadin Analysis (Developed for gluten free beer brewers) 10 ppm

NOTE: In addition to wheat gluten, the Competitive Peptide Gliadin kit is 100% cross-reactive to rye and barley and will test down to 10 ppm gluten.***
$80.00 $55.00
Hazelnut - ELISA* $80.00 $55.00
Histamine - ELISA* $55.00 $45.00
Lupine - ELISA* $80.00 $55.00
Milk/Dairy - ELISA* $80.00 $55.00
Mustard - ELISA* $80.00 $55.00
Peanut - ELISA* $80.00 $55.00
Pecan - ELISA $205.00 $105.00
Pistachio - ELISA $205.00 $105.00
Sesame - ELISA* $80.00 $55.00
Soy Flour - ELISA*   Discontinued by Neogen $80.00 $55.00
Soy - ELISA* $80.00 $55.00
Walnut - ELISA $205.00 $105.00

*Using commercial Neogen kit
**Using commercial Neogen and r-Biopharm kits
***Using commercial r-Biopharm kit

 

FARRP is currently developing other methods, which include:

  • No new methods are currently under development. 
  • Several methods are currently being evaluated for improvements.

For more information on the status of these research projects, click here.

This page updated 8 August 2013