Nutrient analysis of recipes for food products, menu items, and cookbooks, is a useful resource for consumers.  Reasons beyond the obvious "information is power" adage are well documented. 

Restaurants who supply the nutrition information to customers, experience increased sales, as consumers value and appreciate the options available to them.  In some areas throughout the country, the law is requiring this information be available to consumers (see below for more on nutrition labeling in chain restaurants). 

Cookbooks benefit from providing the information since meals are often made for families or groups where at least one person is afflicted with a health problem that requires dietary restrictions. 

Analyses of recipes can and food items can be done by either: 
- utilization of professional nutritional analysis software
- laboratory analysis


The software utilized for analysis of a recipe or food is based on the USDA's nutrient database. With over 30,000+ unique foods, and 2,000+ unique brand names, the most extensive software available is used.  Up to 167 nutrients are available for nutrition analyses.

Some examples of nutrients provided include:

Calories
Protein
Carbohydrate
Fat
Saturated Fat
Trans Fatty Acids
Fiber
Sodium
Vitamin A
Vitamin C
Vitamin E
Calcium
Potassium
Magnesium
Zinc
Plus many more!


Laboratory analysis of a food or recipe may be important if there are special ingredients used or methods to prepare the item.  The contract laboratory is ISO 17025 accredited, a benchmark of excellence recognized both here and abroad.  The lab's chemists employ validated and official published methods demonstrated to be equivalent through rigorous statistical testing.

The laboratory package includes serving size, servings per container, calories, calories from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, protein, vitamins A and C, calcium, and iron.  It also includes all Daily Value calculations. 

Upon request, Hazard Analysis Critical Control Points (HACCP) can be incorporated into a recipe or formulation.

Recipes are handled with complete trust and respect.  Confidentiality Agreements are provided to ensure the utmost confidence.

For analyses that will be re-printed, final reports can be published and formatted exactly as desired, in a custom word processor format. 

$150.00 per computer based nutritional analysis of menu item

$25.00 per recipe formatting and publication (ready to print format) 

$799.00 laboratory anaysis  


$25.00 HACCP report per recipe