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NIR

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Nutritional Testing Available

ALS has developed, tested and refined a unique data model, with the project involving the comparison of thousands of samples, covering a range of complex matrices tested for group 2 nutritional at our Chatteris laboratory. We are continuously adding to this data model, which is also being monitored by our dedicated team, allowing ALS to provide the best possible analysis to our clients.

The method is applicable to many human and animal foodstuffs, raw materials and supplements intended for use in foods. These include:

Bakery
Ready Meals
Salads
Sandwiches
Pasta
Breakfast Cereals
Raw and Cooked Meats.

Benefits

Fast turnaround time: As NIR analysis can be completed more quickly than other methods; we are able to offer a faster standard turnaround time – 3 working days (excluding sodium) and 5 working days (including sodium). Priority services are also available.

Cost savings: Due to the labour-saving technology of the NIR process, we can offer this analysis at a lower cost than our traditional method. Please contact us for up-to-date pricing.

Early product development: Our NIR method enables a unique, rapid sneak peek at nutritional content before we progress to producing a label specification by traditional laboratory techniques.

Sustainability: This new, less-harmful method utilising reusable cups offers a more sustainable approach to nutritional testing, with a significant reduction in the use of chemicals, plastic waste and required energy.

FAQ

Is this service accredited?
Yes, we are happy to confirm N.I.R. Analysis of Nutritional composition for Labelling Surveillance Testing for complex foodstuffs is UKAS accredited.
What are the reporting limits?
The range of application is as follows:

Analyte Range:
- Dietary Fibre, 0.5 to 100g/100g
- Moisture, 0.1 to 100g/100g
- Protein, 0.1 to 100g/100g
- Total Sugar, 0.1 to 100g/100g
- Total Fat, 0.1 to 100g/100g
- Saturated Fats, 0.1 to 100g/100g
- Available Carbohydrates, 0.1 to 100g/100g
Which sample types is the method not suitable for and why?
Some sample types will not be suitable for this methodology. These include very high moisture samples like raw vegetables and drinks, soups and sauces. There could be a few reasons for a sample to not be suitable – the main reasons being sample colour or transparency, but also if a sample type is not yet fully represented within the calibration set. If a sample contains sugar substitutes, then it may not be possible to provide an accurate sugar or available carbohydrates result. Suitability of sample matrix will be assessed on a case-by-case basis and if there is any doubt, this may need to be confirmed via additional pre-testing.
Will this methodology replace the current/traditional (Group 2) form of analysis?
No. The intended use of this method is as a secondary testing method to check a product’s nutritional composition against existing product labelling or QC expectations. The values generated by this methodology should be considered with an appropriate level of uncertainty and should be confirmed by the associated primary methods in any cases of doubt.