Case Study: Lab Comparison For Nutrition Label

Lab Comparison 800 x 533
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]
Since everything the customer had done seemed to be correct, we recommended getting a re-test in the lab. This came out at 17.7% fat.Whilst most labs do excellent work, there is still some possibility of an error occurring occasionally. This episode actually enhanced the company’s reputation with the customer.

Get in touch

Please use the form below to get in touch with us and one of our team will respond as soon as possible: