Determining the source of food and food additives in "Halal Food Analysis" is important in terms of Islamic sensitivities. However, especially when food additives are produced, the raw materials from which the additives are produced may differ physically, chemically and molecularly from their initial state as they undergo many chemical processes. For this reason, food analysis laboratories have difficulties in the analysis of foods of doubtful origin and need qualification test materials to test themselves.

"Gelatin", which is widely used especially in the food sector, is one of the additives that cause difficulties in determining the source of its production. This situation creates anxiety in consumers in terms of foods containing gelatin.

In cooperation with TUBITAK Marmara Research Center Food Institute and TSE, reference gelatin for halal food analysis was developed as a product of an R&D activity for the first time in Islamic countries. An international proficiency test (PT) was opened for the determination of the presence of porcine DNA in gelatin, primarily for the countries within the SMIIC (The Standards and Metrology Institute for Islamic Countries).

TSE is the first organization in Turkey to be accredited by TS EN ISO/IEC 17043 standard for PT service and gelatin conversion will be carried out in accordance with international standards. For international participants, the application and program language will be English.

https://www.tse.org.tr/tr/icerikdetay/2589/7591/jelatin-cevrimi.aspx The relevant proficiency test application can be made from the web page.