Nutritional analysis is the method of determining the nutritional content of different foods. It is vital in informing consumers about what they are consuming and ensuring food complies with trade and food laws.
There are a variety of methods used in nutrition analysis, including:
Laboratory Analysis
In the case of laboratory analysis, food companies send samples of food to laboratories for physical analysis. In this method, the lab analyzes a food sample for the different components that compose the necessary nutritional information.
The laboratory analysis measures the actual levels of nutrients in the prepared food, taking into account the changes in nutritional value that occur due to the cooking and processing of the food.
Chromatography and Mass Spectrometry
Nutrition analysis is one of the many applications of chromatography practices. Gas chromatography-mass spectrometry (GC-MS) is a method for qualitative and quantitative analysis of components such as alcohol, fatty acids, and low mass carbohydrates. It can detect contaminants in food such as pesticides, pollutants, toxins, and drugs.
Nutrient Analysis Software
This software allows general users to determine the nutritional value of foods. However, it can only recognize the selection of ingredients available in the food database, and it does not consider the effects of cooking and processing on the food, which can dramatically alter the nutritional content. For these reasons, it is best to rely on professional analysis rather than nutrient analysis software.
Immunoassays
Another example of methods used in nutrition analysis is immunoassays. These detect and quantify proteins in food analysis.
Immunoassays can detect if manufacturers use cheap ingredients as substitutes in high-quality products, such as the addition to beef and pork of cheaper meats such as sheep, goat, and rabbit, or of soybean proteins. Immunoassays also detect and quantify proteins involved in intolerance and allergic reactions to certain foods, making it a vital analysis method.
