Food chemistry and nutrition labelling

Our laboratory supports you with qualified nutritional value analyses and declaration tests in accordance with the requirements of the Food Information Ordinance (LMIV, Regulation (EU) No. 1169/2011). The labelling of nutritional values on the packaging of pre-packaged food became mandatory from 13.12.2016.

Nutrition labelling

The LMIV specifies a large number of information and labelling obligations for food companies. The following nutrients must be listed in this order (Big 7, based on 100 g or 100 ml of the food): 

  • Calorific value/energy content,
  • Fat,
  • Saturated fatty acids,
  • Carbohydrates,
  • Sugar,
  • Protein and
  • salt/sodium


The following nutritional values may also be labelled:

  • unsaturated fatty acids,
  • polyvalent alcohols,
  • Strength,
  • Dietary fiber,
  • Vitamins and minerals


The analytically determined calorific value should reflect the "true" calorific value of the food. Depending on the food composition, this requires the additional analysis of dietary fibres (Big 8), organic acids (e.g. acetic acid), sugar alcohols (e.g. sorbitol) or ethyl alcohol (ethanol).

On request, we will be happy to carry out a labelling test of your products.

 

Food chemical services

In order to determine the fatty acid content of a foodstuff, saturated, monounsaturated and polyunsaturated fatty acids are tested.

The fatty acid pattern (= fatty acid spectrum) can be determined in order to make better statements about the origin and quality of the fats. Therefore all fatty acids from C4 to C24 are quantified.

An additional analysis, for example to check the quality of milk ice cream, is the quantification of the butyric acid methyl ester for the determination of the milk fat content in foodstuffs.

 

Food additives are compounds that are added to foods to support structure, taste, colour, chemical and microbiological shelf life. Additives can facilitate food processing during production. Additives can be of synthetic or natural origin.

Our services include the determination and quantification of approved and non-approved additives. On request, we check whether existing maximum quantities have been complied with. 

Examples of additives (selection):

  • Ascorbic acid (antioxidant)
  • Acetic acid (acidifier)
  • Benzoic acid (preservative)
  • Genuine carmine (dye)
  • and many more ...

Minerals are essential and must be ingested daily in certain doses through food. Both over- and undersupply of these elements can be harmful. Information on the levels of quantitative and trace elements in food is therefore of particular interest to consumers. Bulk elements such as calcium, potassium and phosphorus are often found in foods such as milk and dairy products, whole grains, fruit, vegetables and nuts.

The determination of the content of various trace elements may be necessary in all types of food of plant and animal origin. Typical analyses are for boron, chromium, iron, fluoride, iodine, cobalt, copper, manganese, molybdenum, selenium and zinc.

Environmental contaminants such as heavy metals can also be found in food. These include arsenic, lead, mercury and cadmium. Further information is available under the heading "Pollutants and residues".

Both minerals and heavy metals are analysed in our laboratory using the highly sensitive ICP-MS measurement.
 

Vitamins are organic (vital) compounds that are essential for humans and that the organism needs for vital functions. Vitamins must be ingested with food.

Vitamins are divided into fat-soluble vitamins (e.g. A, E, D and K) and fat-insoluble vitamins (B vitamins, vitamin C, niacin, folic acid, pantothenic acid, biotin), which are not uniform chemical structures.

In our laboratory we examine the vitamin content of food with accredited methods and modern analytical techniques.

An examination for marketability is carried out to prove that a foodstuff in the sense of the German Food and Feed Code (LFGB) and Regulation (EC) No. 178/2002

  • Sure,
  • not harmful to health and
  • is suitable for human consumption.


In addition, it is checked whether the goods are correctly labelled and placed on the market in accordance with Regulation (EU) No. 1169/2011 (Food Information Regulation LMIV).

In consultation with the manufacturers, the tests for marketability are usually carried out in accordance with the requirements and specifications of the retail chains.

For more information

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