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Laboratory Test Request

Ingredients & Nutritional Profile Analysis for Sauces to FDA Standards

Project Description

Food Laboratory needed for FDA testing of various sauces (over five samples) tested for ingredients and percentage composition. Ideally, that would also generate a formal nutritional analysis that I could use for the products.
If the sauces are composed of ingredients that can be changed dramatically by heating, such as onions, I'd like to know if any food preparation would be ascertained. For example, this sauce has 5% cooked onions, this sauce has 5% cooked and 5% charred, etc. Not sure if this is possible but I'd like to know if it is.

Project Information

Number:24-00944

Industry:Dips, Dressings and Sauces

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Other dips, dressings and sauces laboratory services.

Other Dips, Dressings and Sauces testing, analysis, scientific research and development, inspection, certification, engineering, failure investigation, and product development needs include :

  • Shelf Life Stability Testing: Determines how long products retain their quality under specific storage conditions Testing
  • Microbial Testing: Ensures products are free from harmful bacteria and pathogens Testing
  • guaranteeing food safety Testing
  • pH and Acidity Measurements: Critical for assessing the preservation stability and flavor profile of the products Testing
  • Sensory Evaluation: Panels of tasters provide feedback on taste Testing
  • texture Testing
  • appearance Testing
  • and aroma Testing
  • guiding product development Testing
  • Nutritional Analysis: Verifies the content of fats Testing
  • sugars Testing
  • proteins Testing
  • and other nutritional elements Testing
  • essential for labeling and dietary information Testing

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