Is It Really What the Label Says? Analytical Approaches to Protein, Fat, and Fiber Analysis

Every food label makes a promise. But how do you know a product actually contains the protein, fat, and fiber it claims to? Join us to explore the analytical methods used to verify nutritional values and learn how to obtain reliable results for food labeling and quality control.

In this 30-minute webinar, we focus on analytical techniques for measuring protein, fat, and fiber in food, feed, and beverage samples, the factors that can influence results, and the practical steps needed to obtain reliable data. 

Through real examples, our experts will explain how these parameters are determined and what to consider when setting up or optimizing a workflow.

Whether you are developing a new method or improving an existing one, this session will provide practical insights to help you work with greater accuracy and confidence.

• Which analytical methods are commonly used for protein, fat, and fiber determination in food?
• What are the main factors that can affect the accuracy and reliability of results?
• How do sample preparation and method selection influence analytical outcomes?
• What are the advantages and limitations of different approaches for nutritional analysis?
• How can laboratories improve efficiency while maintaining data quality and compliance?

• Food testing laboratories
• Quality control and quality assurance professionals
• Food manufacturers and producers
• Researchers and academics working in food science
• Anyone involved in nutritional analysis and food labeling

Aurora Fava – Technical Marketing Manager
Mattia Mura – Marketing & Communication Specialist