When does using a combination of Analysis and Calculated results make sense?
Food manufacturers can obtain nutrition information for their products using either chemical analysis or by calculation using NutriCalc. As discussed in our paper ‘NutriCalc vs Analysis’, there are strengths and limitations for both methods. However, what is often overlooked is the option to use a combination of both.
CASE STUDY: LAB COMPARISON FOR NUTRITION LABEL
Our client, a biscuit manufacturer, contacted us after their customer challenged their nutrition label. The customer had obtained laboratory results for a cracker product labelled with values obtained using NutriCalc.
Meeting Nutrition Targets
Producing healthier products is a constant requirement for food manufacturers and retailers. Pressure for this may come, for example, from publication of new government targets, customer initiatives, and/or a desire for commercial advantage.
Case Study: Low Carbohydrate Products
A customer was asked by a retailer to develop a range of low-carbohydrate products with a maximum of 4.0% carbohydrate. We explained to the customer how to use the contributions function to view the contribution made to the carbohydrate value from each of the ingredients.
Nutrition calculations for recipes – Things to consider
Dr David F Bartley shares his 25 years of experience to provide advice on forming nutrition calculations for recipes, the pit falls to watch out for and some best practices to consider.
NutriCalc vs Analysis
If you need nutrition information for your food products, you have two options: analysis and calculation. As a former UKAS-accredited lab manager and the originator of the NutriCalc® software, my aim here is to help you make that choice.