Food and Nutraceuticals
Nutritional Analysis
The choice of foods and drinks affects people's diets in terms of nutritional intake and balance.
The label therefore represents an important tool for safeguarding consumers' right to information.
Information on food allows the protection of the health and interests of consumers, providing them with the basis for making informed choices and using food safely, in compliance with health, economic, environmental, social and ethical considerations.
The laboratories carry out checks relating to food labeling in compliance with EU Regulation 1169/2011 and subsequent amendments. and FDA regulations for nutritional tables for the United States and Canada.
The main analyzes are:
- Compositional analysis of foods and drinks: ash, proteins, fats of which saturated, carbohydrates of which sugars, dietary fibre
- Composition of saturated, monounsaturated and polyunsaturated fatty acids.
- Sterol composition
- Quantification of cholesterol and sterols, omega-3 and omega-6 essential fatty acids
- Sodium (salt) and other minerals in macroelements such as calcium, phosphorus, potassium, sodium, chlorine, iron, sulfur and magnesium, and microelements such as copper, iodine, fluorine, selenium and molybdenum.
- Determination of food microconstituents: water-soluble and fat-soluble vitamins, amino acids, trace elements
- Determination according to CODEX of total dietary fibre, soluble/insoluble or integrated in finished products and food raw materials.
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