Nutritional Analysis

Core parameters required for EU/UK nutrition labelling, and proximate composition for complete mass balance and product specification. Classical wetchemical methods ensure robust quantification across diverse food categories.

Methods: Kjeldahl (VDLUFA/AOAC), Weibull‑Stoldt/ Soxhlet/acid hydrolysis, GC‑FID, HPLC‑RI, oven drying, Karl Fischer, muffle furnace.

Common analytes: Protein (N × factor), total fat, saturated fat, carbohydrates (by calculation), total sugars, salt, energy (kJ/kcal), moisture, ash.

Comprehensive analysis of individual sugars, polyols, starch and dietary fibre fractions to support energy calculation, claim substantiation and product formulation. High‑resolution chromatographic methods enable accurate quantification even in complex matrices.

Methods: HPLC‑RI, HPAEC‑PAD, enzymatic–gravimetric fibre methods (AOAC 991.43), enzymatic starch determination, AOAC 999.03, AOAC 2002.02.

Common analytes: Glucose, fructose, sucrose, lactose, maltose, galactose, sorbitol, mannitol, xylitol, erythritol, maltitol, isomalt, total starch, soluble/ insoluble dietary fibre, resistant starch.

Complete fatty acid composition from C4 to C24, including saturated, mono‑ and polyunsaturated fatty acids, trans fatty acids and omega‑3/omega‑6 series. GC‑FID profiling delivers high specificity for labelling, nutritional assessment and lipid characterisation.

Methods: GC‑FID (FAME), GC‑MS.

Common analytes: Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), trans fatty acids (TFA), omega‑3 (ALA, EPA, DHA), omega‑6 (LA, ARA), cholesterol.

Quantification of total and free amino acids for nutritional scoring, product specification and claim verification. Dedicated hydrolysis and detection protocols ensure recovery of sensitive and sulphur‑containing amino acids.

Methods: Amino acid analyser following acidic and alkaline hydrolysis. 

Common analytes: Total amino acids, free amino acids, tryptophan, methionine, cysteine, hydroxyproline, taurine.

Processed foods and beverages often contain complex ingredient systems that influence extraction efficiency and nutrient stability. Matrix effects from heating, emulsions or high moisture must be considered when interpreting results.

Typical applications: Pre‑packed foods, Ready meals, Dairy, Bakery, Confectionery, Beverages, Infant formula.

Supplements contain concentrated actives and excipients that affect extraction and detection. Analytical results must distinguish fortified from native levels and manage high analyte concentrations.

Typical applications: Protein powders, Bars, Capsules, Liquids, Meal replacements, Sports nutrition.

Feed matrices are heterogeneous and include minerals, fats and premixes that impact recoveries and digestion steps. Interpretation aligns with species‑specific standards and premix inclusion rates.

Typical applications: Compound feed, Premixes, Pet food (dry, wet, raw), Mineral feed, AAFCO profiles.

Single‑ingredient materials show natural variability depending on origin and processing. Analytical focus lies on purity, identity and specification compliance.

Typical applications: Bulk commodities, Functional ingredients, Novel foods, Protein isolates, Starches, Oils.