2025introduction To FPE Food Analysis

nutrition labeling regulations in the USA are covered
Food Analysis in Chap. 3. Internet addresses for many of the

organizations and government agencies discussed are
given at the end of this chapter.
1.1 INTRODUCTION
Investigations in food science and technology,
whether by the food industry, governmental agencies,
or universities, often require determination of food
composition and characteristics. Trends and demands
of consumers, the food industry, and national and
international regulations challenge food scientists as
they work to monitor food composition and to ensure
the quality and safety of the food supply. All food
products require analysis as part of a quality
management program throughout the development 1.2 TRENDS AND DEMANDS
process (including raw ingredients), through 1.2.1 Consumers
production, and after a product is in the market. In Consumers have many choices regarding their food
addition, analysis is done of problem samples and supply, so they can be very selective about the
competitor products. The characteristics of foods products they purchase. They demand a wide variety
(i.e., chemical composition, physical properties, of products that are of high quality, nutritious, and
sensory properties) are used to answer specific offer a good value. Also, consumers are concerned
questions for regulatory purposes and typical quality about the safety of foods, which has increased the
control. The nature of the sample and the specific testing of foods for allergens, pesticide residues, and
reason for the analysis commonly dictate the choice products from genetic modification of food materials.
of analytical methods. Speed, precision, accuracy, Many consumers are interested in the relationship
and ruggedness often are key factors in this between diet and health, so they utilize nutrient
choice. Validation of the method for the specific content and health claim information from food
food matrix being analyzed is necessary to ensure labels to make purchase choices. These factors create
usefulness of the method. Making an appropriate a challenge for the food industry and for its
choice of the analytical technique for a specific employees. For example, the demand for foods with
application requires a good knowledge of the various lower fat content has challenged food scientists to
techniques (Fig. 1-1). For example, your choice of develop food products that contain fat content claims
method to determine the salt content of potato chips (e.g., free, low, reduced) and certain health claims
would be different if it is for nutrition labeling than (e.g., the link between dietary fat
for quality control. The success of any analytical and cancer; dietary saturated fat and cholesterol and
method relies on the proper selection and preparation risk of coronary heart disease). Analytical methods
of the food sample, carefully performing the analysis, to determine and characterize fat content provide the
and doing the appropriate calculations and data necessary to justify these statements and claims.
interpretation of the data. Methods of analysis Use of fat substitutes in product formulations makes
developed and endorsed by several nonprofit possible many of the lower fat foods, but these fat
scientific organizations allow for standardized substitutes can create challenges in the accurate
comparisons of results between different laboratories measurement of fat content (1). Likewise, there has
and for evaluation of less standard procedures. Such been growing interest in functional foods that may
official methods are critical in the analysis of foods, provide health benefits beyond basic nutrition.
to ensure that they meet the legal requirements However, such foods present some unique challenges
established by governmental agencies. regarding analytical techniques and in some cases
questions of how these components affect the
measurement of other nutrients in the food (2).
Government regulations and international
standards
most relevant to the analysis of foods are mentioned 1.2.2 Food Industry
here but covered in more detail in Chap. 2, and To compete in the marketplace, food companies must
produce foods that meet the demands of consumers
as described previously. Management of product
quality by the food industry is of increasing
importance, beginning with the raw ingredients and
extending to the final product eaten by the consumer.
Analytical methods must be applied across the entire
food supply chain to achieve the desired final product
quality.
Downsizing in response to increasing competition in
the food industry often has pushed the responsibility
for ingredient quality to the suppliers. Companies
increasingly rely on others to supply high-quality and
safe raw ingredients and packaging materials. Many

companies have select suppliers, on whom they rely
to perform the analytical tests to ensure compliance
with detailed specifications for ingredients/raw
materials. These specifications, and the associated
tests, target various chemical, physical, and
microbiological properties. Results of these analytical
tests related
to the predetermined specifications are delivered as
a Certificate of Analysis (COA) with the
ingredient/raw material. Companies must have in
place a
means to maintain control of these COAs and react
to them. With careful control over the quality of raw
ingredients/materials, less testing is required during
processing and on the final product.
In some cases, the cost of goods is linked directly
to the composition as determined by analytical tests.
For example, in the dairy field, butterfat content of
bulk tank raw milk determines how much money
the milk producer is paid for the milk. For flour,
the protein content can determine the price and food
application for the flour. These examples point to the
importance for accurate results from analytical
testing.

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nutrition labeling regulations in the USA are covered

Food Analysis in Chap. 3. Internet addresses for many of the

safe raw ingredients and packaging materials. Many

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