We apply our SCIENCES to
your BUSINESS GOALS, making
you a BEST IN CLASS operation.

Knowledge about your food product is basic to continued success.

How and where you get that knowledge is important. Since 1974, more than 3,000 clients have trusted our expertise – earning us a reputation for quality, reliability, and flexibility. Our areas of expertise include: Chemistry Analysis, Nutritional Labeling, Dietary Fiber Testing, Food Safety, Physical Testing, Shelf Life Studies, Product Evaluation, Microbiology and Technical Consulting.

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From sample collection & preparation to shipping instructions and analytical and nutritional request forms and more, you’ll find everything you need to do business with Medallion Labs right here.

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News & Information

News Article

AACCI Annual Meeting


Join us in Savannah, GA for the AACCI Annual Meeting and Food Expo, October 23 - 26, 2015.

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News Article

Medallion Hiring Sales Manager


Medallion Labs is seeking a Sales Representative to drive incremental volume growth (primarily US based, secondarily global) as well as to sustain existing volume growth. Read more.

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News Article

Webinar: Making a Protein Claim


Dave Plank, Senior Technical Manager for Medallion Labs, will be leading a presentation on Protein Claims.  This webinar is offered through AACCI's Regulation & Legislation Driven Change webinar series.Webinars are free to AACCI members and $49 for non-members.

Making a Protein Claim: Factors Impacting Protein Quality and a New Way for Measuring

March 2, 2016  11:00 a.m. - 12:00 p.m. CST

This presentation will review the regulatory requirements for making a protein claim on a food product, processing factors which impact protein quality, and research on a new in vitro enzyme digestion model which provides results linearly comparable to the traditional rat PDCAAS method.

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News Article

Presentation: Product Quality Interaction with Packaging Design


With over 30 years of Food Industry experience, Sr. Shelf Life Scientist, Mark Sewald, will present his ideas on product quality interactions with packaging design at the Consumer-Driven Design Conference in Arlington, VA, February 4-5, 2016.

For all food & beverage packaging executives, whether representing organizations small or large, a continual challenge faced is reducing the overall expense associated with packaging products, while enhancing shelf-life, increasing durability during transportation, as well as meeting marketing demands. Caught in the crux of various departments, packaging teams must balance a wide variety of stakeholder requests in order to ultimately reduce packaging costs while maintaining the highest level of quality and product integrity. Packaging teams play an integral role in managing expectations as well as cost-benefits of various changes within the design and manufacture of food packaging and are in many cases providing a tremendous benefit to the bottom line.

  • Opportunities for cost reductions in food packaging
  • Management of internal teams to mitigate costs
  • Utilization of new technologies to streamline operations
  • Balancing costs with product quality & integrity

Mark Sewald, Principal Scientist, GENERAL MILLS & MEDALLION LABS

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