Savis has equipped factory and each of its branches with a state-of-the-art laboratory. In these laboratories, experts and representatives from the Food and Drug Organization continuously monitor the quality and health of the produced goods. From raw materials such as fresh meat and spices to the final products, everything undergoes constant examination and health checks. The Health Monitoring Laboratory at Savis is responsible for assessing the health of food materials, including the presence of disease-causing agents, physical and chemical contaminants, and other harmful factors. These laboratories employ advanced laboratory equipment and methodologies to test samples from various production stages, including raw materials, the production process, and the final product.

The primary functions of the Health Monitoring Laboratory at Savis include:

1.    Examination of Raw Material Health: The laboratory assesses the raw materials used in Savis’ product manufacturing for the presence of disease-causing agents, physical and chemical contaminants, and other harmful factors. These examinations ensure the health of raw materials and prevent contamination from affecting the production environment and the final product.

2.    Evaluation of Production Process Health: Laboratory specialists examine the production processes of meat products to ensure compliance with hygiene and safety standards. These evaluations contribute to the overall health of the final product.

3.    Assessment of Final Product Health: Continuous and rigorous assessments are conducted to ensure the health of the final product and protect consumers’ well-being.

Quality Control Laboratory

The Quality Control Laboratory in the food industry is responsible for evaluating the quality of food materials based on physical, chemical, and sensory characteristics. At Savis, advanced laboratory equipment and methodologies are used to test samples from various production stages, including raw materials, the production process, and the final product.

The primary functions of the Quality Control Laboratory in the food industry include:

Examination of Physical Characteristics: The laboratory examines physical characteristics of raw materials and finished products, such as weight, volume, shape, color, and texture. These assessments ensure the quality of the final product.

• Chemical Characteristics Evaluation of Raw Materials and Products: These evaluations examine the chemical properties of food materials, such as nutrients, additives, and other chemical compounds. The purpose is to ensure the quality of the final product and its compliance with national and international standards.

 • Microbiological Characteristics Assessment of Raw Materials and Products: Microbiological features are examined according to relevant national standards. These assessments aim to ensure the quality and health of the final product, aligning it with national and international standards.

 • Sensory Characteristics Examination of Food Materials: Sensory attributes of food materials, including taste, aroma, color, and texture, are scrutinized. These evaluations ensure the quality and desirability of the final product, meeting consumer expectations.

Research and Development (R&D)

The R&D unit at Savis is responsible for developing new meat products tailored to Iranian preferences and improving the quality of existing products. These laboratories design and produce novel food products using cutting-edge knowledge and technology. Additionally, through scientific research, they develop new methods to enhance the quality of existing food products.

The primary functions of the R&D laboratories at Savis include:

• Development of New Meat Products: Leveraging experience, market needs, and innovative technologies, they design and produce new food products. They also adapt globally popular meat products to Iranian tastes, ensuring they are halal and offer higher nutritional value, extended shelf life, and novel sensory attributes.

• Enhancement of Existing Product Quality: The R&D laboratories conduct scientific research to improve the quality of existing food products.

In summary, the Health Monitoring, Quality Control, and Research & Development laboratories at Savis play a crucial role in taste, quality, health assurance, and the diverse array of Savis’ product offerings. Our colleagues in the laboratory unit strive to produce higher-quality, healthier, and safer products, fostering confidence in the Savis brand