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

(USFDA Compliance)

Calories, Total Calculated based on proximate.
Health Canada & FDA Total Calories = 9xFat (g) + 4xCarbohydrate (g) + 4xProtein (g)USDA Total Calories = 9xFat (g) + 4x[Carbohydrate (g) – Insoluble dietary fiber (g)] + 4xProtein (g)
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