Case Study: Verifying Results in Nutrition Report
A client of ours contacted us, as her customer had challenged the nutrition report she had supplied, which did not correlate closely enough with their
8 December 2019 No Comments
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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
4 November 2019 No Comments
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
10 October 2019 No Comments
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,
17 September 2019 No Comments
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
23 July 2019 No Comments
Nutrition Calculation for Recipes – Things to Consider
Reliable advice and information in this area appears to be in very short supply. Many food professionals are not aware of all of the various
23 July 2019 No Comments