Your final step to commercialization may be your nutritional label

• Nutritional Analysis
• Database Nutrition Label
• Ingredient Statement
• Allergen Declarations
• Regulatory Compliance

Nutrition Facts Panels

We have two methods recognized by the FDA and/or USDA for generating the nutrient facts panel for a food label.

Nutritional Analysis

The most accurate method for generating a nutrition facts panel is by chemical analysis of your actual food product. The complete nutritional analysis includes: Calories, Calories from Fat, Total Fat, Saturated Fat, Trans Fat, Cholesterol, Sodium, Total Carbohydrates, Dietary Fiber, Total Sugar, Protein, Moisture, Ash, Vitamin A, Vitamin C, Calcium, and Iron. Additional chemical testing can be requested. There are nutrients not listed that might need verification in order to meet a healthy or nutrient content claim.

Complete nutritional analysis requires a minimum of 1 pound of product. FPC recommends a minimum of 12 samples from 4 different batches blended into a composite sample for testing.

Database Nutrition Label

An alternative recognized method to generate the nutritional profile of your product is to utilize the Food Processing Center’s extensive database of over 26,000 ingredients to generate the nutritional label. The following information is requested in order to complete a database nutritional label:

1. Formulation (recipe) including every ingredient listed by weight.
2. Nutritional Data Sheets on a 100 gram basis for each ingredient, if available. These sheets generally include all of the mandatory components as listed in the chemical analysis method. A copy of the ingredient’s nutrition facts panel from the package is NOT acceptable to use for calculation as it reflects rounded values which may result in an inaccurate finished product label if used. The package label can be used to assist in determining a best match within the database.
3. Final Moisture Content – if the moisture content is unknown, then this analysis can be requested for an additional fee per sample.
4. Serving size in household measurement and weight for the finished product in correct reference amount according to CFR Title 21 Chapter 1 Part 101.12 Table 1 – Reference Amounts Customarily Consumed.