Food Lable Service
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Note: this service is for Research Use Only and Not intended for clinical use.
In some countries, including the United States, food labels have been around for more than half a century, but not many people have paid attention to them at the beginning. As problems associated with poor eating habits and illnesses increase, more and more people read the information printed on food packaging labels. The main role of food labels is to inform consumers about the nutritional value and ingredients of the food, the manufacturer, the health claims and possible allergens or other potentially threatening food information. The Food and Drug Administration has certain requirements for information printed on food labels in the United States, which are clearly defined in the Nutrition Labelling and Education Act. Each country has certain regulatory agencies and certain laws that regulate this issue. Inaccurate information on food labels can cause many problems for customers and manufacturers. Regarding the most commonly allergenic ingredients, the wrong "best use date" or any such false information may damage the customer, so the manufacturer will face serious litigation. [1] Therefore, it is very important for consumers and manufacturers to put accurate labels on food.
As an analytical testing company with extensive experience in food label services, Alfa Chemistry has scientists with excellent professional skills and complete analytical and testing capabilities. We are your one-stop-shop laboratory providing comprehensive food label services.
Food label service provided by Alfa Chemistry:
Food Nutrition Analysis
Food nutrition label is the source of consumers' understanding of the nutritional components and characteristics of pre-packaged foods. It is also the basis for selecting foods according to their own health needs. It can guide consumers to choose foods reasonably and promote dietary nutrition balance.
Shelf Life Testing
Before formulating the shelf life of a food, objective analysis of the quality of the food, such as microbiological tests, physical and chemical tests, and sensory tests, is required. When performing microbiological tests, it is common to check E. coli and Staphylococcus aureus. The main cause of gastrointestinal diseases or food poisoning caused by unclean food is that the relevant microorganisms exceed the standard.
Food Allergen Label
Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening. There is no cure for food allergies. Strict avoidance of food allergens—and early recognition of allergic reactions to food—are important measures to prevent serious health consequences. [2]
Food Additives & Preservatives
Food additives are the substances which are added in the food products during preparation to retain or to enhance the taste and durability of the product. But excess utilization and consumption of these food additives may sometimes be linked with the health risks.
Our advantages:
Short Detection Cycle
Competitive Price
Years of Experience
Professional Equipment
Reliable Results
Compliance with Related Standards
Requirements for a food label
Nutrient Analysis
Use the analytical techniques mentioned previously (proximate analysis, amino acid analysis, etc.) to determine the exact nutrient composition of the food. This provides the data needed to accurately populate the Nutrition Facts panel.
Ingredient List Development
Carefully review the food formulation and processing steps to identify all ingredients used. List the ingredients in descending order by weight, as required for food labels. Ensure ingredients are listed using the common or usual names recognized by consumers.
Allergen Labeling
Identify any major food allergens (e.g. milk, eggs, wheat, soy) present in the product. Clearly declare the allergens on the label, often in a "Contains" statement.
Nutrient Content Claims
Evaluate whether the food meets the regulatory requirements to make specific nutrient content claims (e.g. "low fat", "high in fiber"). Support any claims with the analytical data from nutrient testing.
Health and Nutrition Information
Provide additional health, nutrition, or preparation information to educate consumers. This can include serving size guidance, dietary advice, cooking instructions, etc.
Regulatory Compliance
Ensure the label adheres to all relevant food labeling regulations in the target market. This includes proper format, font size, placement of information, and any required statements.
Industry articles
Nitrogen/Protein and One-Step Moisture and Ash Detection in Foods
Cortés-Herrera, Carolina, et al. Current Research in Food Science 4 (2021): 900-909.
The nutritional value of foods is highly important, as it is the first step in characterizing novel or staple food sources; the food industry may be interested in product development, quality control, or regulatory purposes. Proximate analysis refers to the macroscopic quantitative analysis of molecules in foods, and proximate analysis is included in most studies considering the major characteristics of foods. To this end, a combination of different techniques is used to determine the content of proteins, fats, moisture, ash, and carbohydrates.
Methods of Analysis for Detecting Food Additives
Martins, Fernanda COL, Michelle A. Sentanin, and Djenaine De Souza. Food chemistry 272 (2019): 732-750.
For all authorized food additives, the legislation should specify the foods to which food additives may be added, the conditions of use of food additives, and recommend the maximum permitted levels of the additive, which should be based on the level necessary to ensure consumer safety. To this end, the industry and regulatory authorities require strict quality control when determining the category and level of use of food additives. Strict evaluation is also needed to ensure the avoidance of any illegal additives.
Methods of Analysis for Detecting Food Additives
Spectroscopic techniques: The chemical structure of food additives consists of functional groups that allow absorption and/or emission of electromagnetic radiation at known wavelengths, which can be used to quantify food additives in raw materials and food. The main methods used in the food industry are UV/Visible (UV/Vis) spectroscopy and Infrared (IR) spectroscopy to determine chemical composition, texture parameters, and quality-related parameters.
Chromatographic Techniques: Using GC requires the sample to have volatility and stability at the operating temperature, typically 50 to 300 °C. Derivatization steps can be implemented to convert compounds into volatile or thermally stable compounds, but derivatization is not always feasible and/or effective. Furthermore, the GC analysis of food additives requires rigorous sample preparation steps, often involving preparative chromatographic techniques such as solid-phase extraction or liquid-liquid extraction, headspace analysis, and distillation.
Electroanalytical Techniques: In food analysis, electroanalytical techniques utilize the application of potential to promote electron transfer reactions for current measurement, known as voltammetric techniques, which can be used to identify and quantify food additives in complex samples such as raw materials and foods.
References
https://www.foodpackaginglabels.net/food-packaging-labels-university/food-packaging-labels-overview/
https://www.fda.gov/food/ingredientspackaginglabeling/foodallergens/default.htm
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