The increase in the world population and the narrowing of food resources necessitate alternative food production. For this reason, studies have accelerated to obtain the highest product from available natural resources. At this point, it is important that the product obtained is well evaluated, protected and presented to human consumption.

People are living a difficult life due to intense urbanization. They don't have enough time to cook and they mostly turn to ready-made foods. Many of these fast foods have high sugar, fat and salt content and low amounts of protein, fiber, vitamins and minerals. Consumption of these foods causes malnutrition and related diseases.

Stimulating gastric salivation and gastric contractions, soups help reduce energy intake and promote weight loss. For this reason, experts recommend that soups be included in the general diet. Soups give a feeling of satiety and cause slow to moderate insulin secretion.

In this context, instant soups have an important place in nutrition. In order to determine the shelf life of dried and ready-to-use powder soups, chemical analyzes such as moisture, protein, fat, carbohydrate, ash and pH value and microbiological analyzes such as total mesophilic aerobic bacteria, total yeast and mold and total coliform are carried out in advanced laboratories.

Instant soup packages are subjected to many tests to allow the affixing of the QLabel quality label on them. QLabel tag for consumers, product is a testament to its quality.

Our organization takes its strength from its experienced staff and advanced technological facilities in these studies and is based on the legal regulations in force and the standards developed by domestic and foreign organizations. It also offers QLabel quality label services for ready-made soups within the scope of food products to requesting persons and organizations.