USFDA Nutritional Facts and Supplemental Facts Food Product Labels: Full label testing, nutrient data-base generated, analytical consultations
| Testing Method, Recommended | ||
|
Nutritional Facts Panel Analysis (FDA & CFIA Compliance) |
Calories, Total | Calculated based on proximate. |
| Fat, Total | AOAC 996.06, AACC GLC, AOCS GLC or equivalent: total fatty acids as triglycosides | |
| Saturated Fatty Acidstrans Fatty Acids | AOAC 996.06, AACC GLC, AOCS GLC or equivalent | |
| Cholesterol | AOAC 994.10, AACC GLC or equivalent | |
| Carbohydrate, Total Carbohydrates | Calculated based on proximate: Total carbohydrates = (Serving size – ash – moisture – protein – fat) | |
| Fibre, Total Dietary Fiber | AOAC 992.16 or 985.29, AACC or equivalent | |
| Sugars | AOAC 980.13 or equivalent | |
| Protein | AOAC 981.10 or 993.13 | |
| Vitamin A | AOAC 992.04, AACC or equivalent | |
| Vitamin C | AACC 86-10, or validated Fluorometric or HPLC, or equivalent | |
| Sodium, Calcium, Iron | Validated ICP, AA, or equivalent | |
|
Food Nutritional Analysis (Additional Nutritional Parameters) |
Servings per Container | Claimed by the manufacturer |
| Kilojoules, kJ per serving | Calculated based on proximate (see Calories). 1 Calorie = 4.186 kJ | |
| Calories from Total FatCalories from Saturates + trans | Calculated based on a factor of 4 x g of the fatty acid, that’s determined by AOAC 996.06, AACC GLC, AOCS GLC or equivalent | |
| Polyunsaturated Fatty AcidsOmega-6 PolyunsaturatesOmega-3 Polyunsaturates Monounsaturated Fatty Acids | AOAC 996.06, AACC GLC, AOCS GLC or validated GC methods | |
| Soluble FiberInsoluble Fiber | AACC or equivalent | |
| Sugar Alcohols, Polyols | Validated HPLC-RI or equivalent | |
| Starch | AACC 76-13, AOAC or equivalent | |
| Vitamin D (Vit D) | Validated HPLC-UV, or equivalent | |
| Vitamin E (Vit E) | AACC 86-47 or equivalent | |
| Vitamin K (Vit K) | Validated HPLC-UV, or equivalent | |
| Thiamine (Thiamin, Vit B1) | AACC 86-80, or equivalent | |
| Riboflavin (Vit B2) | AACC 86-70/72, or equivalent | |
| Niacin | AACC 86-49/50A/51, or equivalent | |
| Vitamin B6 (Vit B6) | AACC 86-31, or equivalent | |
| Folate | AACC 86-47 or equivalent | |
| Vitamin B12 (Vit B12) | AACC 86-40 or equivalent | |
| Biotin | Validated HPLC-UV or immunoassays | |
| Pantothenic Acid | Validated HPLC-UV or equivalent | |
| Phosphorus, Magnesium, Zinc, Selenium, Copper, Manganese,Chromium, Molybdenum | Validated ICP or equivalent | |
| Iodide (Iodine) | USP titration or equivalent | |
| Chloride | Validated IC or equivalent | |
| Miscellaneous Food Tests | Test |
| Acidity | Fat Acidity (General Method) |
| Fat Acidity (Rapid Method for Small Grains) | |
| Fat Acidity (Rapid Method for Corn) | |
| Fat Acidity (Colorimetric Method) | |
| Titratable Acidity | |
| Neutralizing Value of Acid-Reacting Materials | |
| Hydrogen-Ion Activity (pH) (Electrometric Method) | |
| Acids | Phosphoric Acid (Qualitative Method) |
| Phosphoric Acid (Quantitative Method) | |
| Sulfuric Acid (Quantitative Method) | |
| Acetic Butyric and Lactic Acids in Rye Flour | |
| Benzoic Acid | |
| Citric and Isocitric Acids | |
| Tartaric Acid | |
| Amino Acids:Aspartate, Glutamate, Asparagine, Glutamine, Glycine, Alanine, Valine, Leucine, Isoleucine, Histidine, Lysine, Arginine, Serine, Cysteine, Selenocysteine, Threonine, Methionine, Phenylalanine, Tyrosine, Tryptophan, Proline | Acid-Stable Amino Acids |
| Sulfur Amino Acids | |
| Tryptophan (Alkaline Hydrolysis) | |
| Total Ash | Ash (Rapid Magnesium Acetate Method) |
| Ash (Rapid 2-Hour 600° Method) | |
| Ash in Cacao Products | |
| Ash in Dry Milk Products | |
| Ash in Farina and Semolina | |
| Ash in Molasses Sugars and Syrups | |
| Ash in Soy Flour | |
| Ash in Starch | |
| Ash in Yeast Foods | |
| Biotechnology | Bt Cry1Ab-Modified Corn in Corn Flour (ELISA Method) |
| StarLink Corn in Corn Flour and Corn Meal (ELISA Method) | |
| ELISA Method for StarLink Corn in Corn Flour and Corn Meal | |
| Color and Pigments | Pekar Color Test (Slick Test) |
| Color of Pasta (Reflectance Colorimeter Method) | |
| Agtron Color Test for Flour | |
| Determination of Pigments | |
| Ingredients | Egg Solids (Digitonin Cholesterol Method) |
| Egg Solids in Pasta Products | |
| Determination of Isoflavones in Soy and Selected Foods Containing Soy | |
| Crude Fat | Crude Fat in Flour Bread and Baked Cereal Products Not Containing Fruit |
| Crude Fat in Cocoa | |
| Crude Fat in Baked Pet Food | |
| Crude Fat in Dry Milk Products | |
| Crude Fat in Egg Yolk by Acid Hydrolysis | |
| Crude Fat in Grain and Stock Feeds | |
| Crude Fat in Wheat Corn and Soy Flour Feeds and Mixed Feeds | |
| Unsaponifiable Matter | |
| Fiber | Total Dietary Fiber |
| Total Dietary Fiber (Rapid Gravimetric Method) | |
| Soluble Insoluble and Total Dietary Fiber in Foods and Food Products | |
| Crude Fiber in Flours Feeds and Feedstuffs | |
| Insoluble Dietary Fiber | |
| Insoluble and Soluble Dietary Fiber in Oat Products (Enzymatic-Gravimetric Method) | |
| beta-Glucan in Oat Fractions and Unsweetened Oat Cereals | |
| beta-Glucan Content of Barley and Oats (Rapid Enzymatic Procedure) | |
| Total Dietary Fiber (Uppsala Method) | |
| Polydextrose in Foods by Ion Chromatography | |
| Fructans in Foods and Food Products (Ion Exchange Chromatographic Method) | |
| Measurement of Total Fructan in Foods by an Enzymatic/Spectrophotometric Method | |
| Determination of trans-Galactooligosaccharides in Selected Food Products by Ion-Exchange Chromatographic Method | |
| Resistant Starch in Starch Samples and Plant Materials | |
| Total Dietary Fiber in Foods Containing Resistant Maltodextrin (Enzymatic-Gravimetric Method and Liquid Chromatography Determination) | |
| Inorganic Constitutes | Chlorides in Ash as Sodium Chloride (Gravimetric Method) |
| Chlorides in Ash as Sodium Chloride (Volumetric Method) | |
| Chlorides in Yeast Foods—Quantitative Method | |
| Iodine Determination | |
| Determination of Minerals by Inductively Coupled Plasma Spectroscopy | |
| Moisture | Air-Oven Methods, Air-Oven Method Drying at 135°, Volatile Matter in Fats and Shortenings, Volatile Matter in Soy Flours, Distillation with Toluene for Fats and Shortenings |
| Starch | Starch (Glucoamylase Method with Subsequent Measurement of Glucose with Glucose Oxidase) |
| Total Starch Assay Procedure (Megazyme Amyloglucosidase/alpha-Amylase Method) | |
| Determination of Damaged Starch | |
| Determination of Damaged Starch (Spectrophotometric Method) | |
| Sugars | Determination of Simple Sugars in Cereal Products (HPLC Method) |
| Determination of Saccharides by Liquid Chromatography | |
| Determination of Glucose in Sugar Mixtures (Glucose Oxidase Method) | |
| Determination of Sucrose | |
| Determination of Reducing and Nonreducing Sugars | |
| Vitamins | Vitamin A (Ultraviolet Absorption Method) |
| Vitamin A in Enriched Flour | |
| Vitamin A and Carotene | |
| Analysis of Vitamins A and E by High-Performance Liquid Chromatography | |
| Ascorbic Acid (Indophenol-Xylene Extraction Method) | |
| Choline | |
| Niacin in Enrichment Concentrates | |
| Niacin and Niacinamide in Cereal Products | |
| Riboflavin (Fluorometric Method) | |
| Thiamine (Thiochrome Method) | |
| B-Vitamins in Vitamin Concentrates by HPLC |
| Food Contaminant Testing | Test |
| Microorganisms | |
| Aerobic Plate Count | |
| Coliform (E. coli) | |
| Clostridium perfringens Enumeration | |
| Rope Spore Count | |
| Salmonella Bacteria | |
| Enumeration of Staphylococcus aureus | |
| Enterococci | |
| Thermophilic Spore Counts (Total Aerobic Flat-Sour H2S Non-H2S Anaerobic) | |
| Thermophilic and Psychrotrophic Bacteria | |
| Mold and Yeasts Counts | |
| Ergot (Ether-Bicarbonate Method) | |
| Smut (Microscopic Method) | |
| Smut (Sedimentation Method) | |
| Mycotoxins | Aflatoxin (Thin-Layer Chromatography Method) |
| Aflatoxin (Liquid Chromatography Method) | |
| Zearalenone (Thin-Layer Chromatography Method) | |
| Zearalenone and alpha-Zearalenol in Corn (HPLC Method) | |
| Identification of Aflatoxin on TLC Plates | |
| Deoxynivalenol in Wheat (TLC Method) | |
| Fumonisins B1 B2 and B3 in Corn (Liquid Chromatographic Method) | |
| Pesticide Multi-Residue Screening | Please request parameter listing |
| Nitrogen | Crude Protein (Improved Kjeldahl Method) |
| Urea and Ammoniacal Nitrogen | |
| Oxidizing Bleaching and Maturing Agents | Benzoyl Peroxide |
| Quantitative Method for Bromates | |
| Ammonium Persulfate | |
| Azodicarbonamide in Premix | |
| Special Properties of Fats Oils and Shortenings | Determination of Free Fatty Acids |
| Determination of Peroxide Value (Acetic Acid-Chloroform Method) | |
| Fatty Acid Composition by Gas Chromatography | |
| Saturated Unsaturated Monounsaturated and Total Fats in Cereal Products by Acid Hydrolysis and Capillary Gas Chromatography | |
| Iodine Value of Fats and Oils (Cyclohexane-Acetic Acid Method) | |
| Acetone-Insoluble Lecithin | |
| Melting Point (Capillary Method) | |
| Monoglycerides and Free Glycerol | |
| Saponification Value | |
| Oil Stability Index | |
| Smoke Flash and Fire Points |