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Food Chemistry & Nutritional Analysis
Most prepackaged foods and food products sold in retail outlets in Canada require nutritional labeling. Core nutritional labels include information on calories and 13 nutrients as defined in the Food and Drug Regulation and outlined in the Guide to Food Labeling and Advertising. Values expressed on the label have to be accurate and reflect the true contents of the product. Therefore, analytical testing of each product is advised.
RPC offers full nutritional analysis of food and food products that meets all requirements for Canadian and US food composition labels.
Our skilled staff has extensive experience analyzing a large variety of foods including fish and fish products, potatoes, fruits, meats, oils and fats as well as processed foods such as pizzas, pastries, luncheon meats, etc.
RPC offers a complete start-to-finish service that begins with advice regarding sampling and analytical requirements and finishes with a ready to print nutritional facts panel supplied to our clients.
| Qualifications |
| RPC’s food chemistry laboratory is accredited with the Standards Council of Canada (SCC) and conform to the requirements of ISO/IEC 17025 for the scope of testing listed on the SCC website. The laboratory accreditation program is based on the continued demonstration of performance as evaluated through interlaboratory proficiency testing and laboratory site audits. |
| Core Nutrition Facts Panel analyses include: |
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Protein |
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Calories |
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Carbohydrates |
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Fat (Total, Saturated and Trans) |
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Cholesterol |
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Sugar |
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Total dietary fibre |
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Vitamins (A and C) |
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Minerals (Sodium, Calcium, Potassium and Iron) |
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Proximates (Moisture, Protein, Fat, Ash) |
| Analyses for additional nutrients: |
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Other minerals |
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Other vitamins |
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Monounsaturates, Polyunsaturates, Omega-3, Omega-6 and other fatty acids |
| Further analyses offered by RPC: |
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Rancidity testing (p-Anisidine and peroxides or TOTOX and free fatty acids) |
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Alcohol |
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Acidity |
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Brix |
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Salt |
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Allergens |
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DNA based meat species identification |
Note:
RPC also tries to accommodate individual requests that are not currently within the scope of our system.
| Contact |
| Jill Hay, Food Chemist |
Tel:
506.460.5662 |
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