Case Study: Lab Comparison For Nutrition Label
- David F. Bartley
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.The % fat was 7.7% by analysis and 17.1% by calculation.We listed all possibilities for this discrepancy, however unlikely some might seem:
- Recipe entered into NutriCalc incorrectly [checked this was not the case]
- Factory using wrong recipe [checked this was not the case]
- Batch of crackers not manufactured correctly [factory paperwork checked ok]
- Sample sent to lab not actually this product [unknown]
- Error in lab [unknown]