Certification & Lab Test
Certified Clean. Tested Transparent.
Independent certification and rigorous lab testing — on both raw ingredients and finished products — because claims mean nothing without proof.
Certifications
Endorsed by trusted global authorities ensuring product quality
MenuTrinfo Allergen-Free Certified
Top 9 (Pasta) / Top 8 (Cream Spreads) — MenuTrinfo, USA
Allergen-free certification is issued by MenuTrinfo — the American leader in food allergen certification. Our pasta holds Top 9 allergen-free status. Our cream spreads hold Top 8 allergen-free status (they contain tree nuts by nature). Certification covers both raw ingredient testing and finished product verification
Lfree® Certified
Milk & Lactose Free — Ellefree (Italy)
All Amavera products carry the Lfree® certification issued by Ellefree (Italy) — the independent milk and lactose free mark. Testing is performed on both raw ingredients and finished products. This is an independently verified certification, not a self-declaration.
Gluten-Free Certified
Below 5ppm — GFFP (American Gluten-Free Food Program)
All Amavera products are certified gluten-free below 5ppm by the American GFFP program — stricter than the FDA threshold of 20ppm. Testing is conducted on both raw ingredients (flours) and finished products using ISO 17025 accredited laboratory methods.
USDA Organic
Legume Pasta — via BRCGs-Certified Pastificio
Amavera’s legume pasta is produced by a BRCGs-certified Italian pastificio holding USDA NOP Organic accreditation. Organic certification passes through to our products under the manufacturer’s existing accreditation.
BRCGs Certified Production
Food Safety Management — Pasta Production Facility
The Amavera pasta production facility holds BRCGs (Global Standard for Food Safety) certification — the internationally recognised benchmark for food safety management. This ensures consistent process control, hygiene, and full batch traceability for the pasta line.
Our Process
From the field to your table five rigorous steps.
Ingredient Selection & Sourcing
Raw materials are hand-selected from certified Italian producers. Each batch is assessed for origin, varietal purity, and compliance with our ingredient specifications before acceptance. 100% Italian origin for all raw materials.
Raw Ingredient Testing
Testing begins before production. Incoming flours and nuts are tested for gluten, milk, lactose, and the full allergen panel. Non-conforming raw material lots are rejected at this stage before any processing begins.
Small-Batch Artisan Production
Products are crafted in small artisan batches. Legume pasta is slow-dried at low temperature — a deliberate, time-intensive process that preserves the full nutritional profile of the raw legume flour: protein, fibre, and natural micronutrients intact.
Finished Product Testing
Every finished batch undergoes independent laboratory testing for gluten (GFFP <5ppm), milk and lactose (Lfree® / Ellefree), and the full allergen panel (MenuTrinfo) before release. Testing on finished products is non-negotiable.
Packaging & Traceability
Cream spreads are packed in glass jars. Pasta is packed in rigid cardboard boxes with inner protective plastic bags. Every unit carries full lot traceability to the source farm and production batch.
What We Test
Independent Testing on Every Product Line — Raw Ingredients and Finished Products
Cream Spreads
Pistachio, hazelnut, almond, and cocoa blend — tested on raw nuts AND finished products for: top 8 allergens (MenuTrinfo), milk and lactose (Lfree® / Ellefree), gluten (GFFP <5ppm), aflatoxins, oil oxidation (peroxide value), and microbiological contaminants.
Legume Pasta
Red lentil, green pea, and chickpea pasta — tested on raw flours AND finished pasta for: top 9 allergens (MenuTrinfo), gluten below 5ppm (GFFP), milk and lactose (Lfree® / Ellefree), pesticide residues, and microbiological screening.
Cocoa Blend
Cocoa Velvet Cream tested additionally for: heavy metals (lead, cadmium), mycotoxins (aflatoxins, ochratoxin A), and cocoa ingredient authenticity and origin verification.