Nutritional Value Analysis

Nutritional analysis of foods is carried out with the aim of scientifically determining and measuring the nutritional composition. This is important because the nutritional composition of food is of great importance to consumers and authorities.

Nutritional value is an indicator of a food's contribution to the nutritional content of a diet. This value depends on the amount of a food absorbed and digested by the body, and on the amount of essential nutrients it contains, such as protein, fat, carbohydrates, minerals, and vitamins. Nutritional value can be affected by many factors, from soil and growing conditions to the processing, storage, and transportation conditions of the food.

In fact, nutritional value refers to the content of the food and the effect of the ingredients on the body. It is related to the intake of carbohydrates, fats, proteins, minerals, additives, enzymes, vitamins, sugar intake, cholesterol, fat and salt, which are taken into the body with nutrition.

Simply put, the nutritional value of food tells how much energy the food contains, as well as what nutrient molecules are present in the food and how much. At its core, nutritional value is a food chemistry and chemical analysis. By looking at the nutritional value, consumers understand how much energy their food provides.

Directive 1169/2011, published in the European Union countries, covers the principles of how and when the nutritional value of food products should be labeled. This legal regulation is a very comprehensive regulation on how food products should be labeled. This directive defines nutritional labeling of foods as well as weight, shelf life dates and similar aspects. The label explains what nutritional values ​​should be and how to determine them.

Nutritional value analyzes mainly include the following analyses:

• Fats (including analyzes for saturated, monounsaturated, polyunsaturated, trans fats, omega 3 and 6)
• proteins
• Carbohydrates (including sugars, starch, polysaccharides)
• Mineral matter and ash
• Dietary fiber
• Salt
• Meat and fish content
• Connective tissue in meat products
• Alcohol
• Minerals, trace metals and other trace elements
• vitamins
• Antioxidants
• Additives (including preservatives, antioxidants, flavorings, colours, emulsifiers and stabilizers, and gelling agents)
• Organic acids (lactic, citric, malic and the like)

Our organization also provides nutritional value analysis services with its trained and expert staff and advanced technological equipment, among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors.