For the purpose of the preparation and control of the nutritional card (EU Regulation No. 1169/2011) it is necessary to carry out a series of analyzes on both food and raw materials, with recognized and official methods.

Nutritional analyzes are therefore essential to ensure that the product meets the labeling standards of food products or the specific requirements of large food distribution.

Analyzing and knowing the nutritional content of a food can be fundamental support for the development of new products and for quality control.

Our analytical skills include among others:

• ASH

• HUMIDITY

• CARBOHYDRATES (FOR CALCULATION)

• STARCH

• FOOD FIBERS (AOAC OR ENGLYST)

• TOTAL FAT CONTENT

• SATURATED FATS

• FAT TRANS

• CALCIUM

• SODIUM

• IRON

• POTASSIUM

• CHOLESTEROL

• SUGAR PROFILE

• PROTEIN

• VITAMIN A

• VITAMIN B1

• VITAMIN B2

• C VITAMIN

• VITAMIN D

• PROFILE OF FATTY ACIDS

• ENERGY VALUE

• POLYES