How accelerated shelf life testing works, the Q10 factor, what it substantiates for label claims, and when challenge studies are required.
Wet basis vs. dry basis moisture calculations for food formulation, with a worked example showing yield correction and nutrition labeling impact.
How to reduce sodium in food formulation: KCl replacement rates, flavor compensation strategies, and impact on your Nutrition Facts panel and claims.
Verify GRAS ingredient status: search FDA GRAS Notice Inventory, check 21 CFR 184, and handle self-affirmed GRAS with documented due diligence.
Step-by-step food product development from concept to FDA-compliant Nutrition Facts label: formulation, scale-up, nutrition analysis, shelf life.
How to calculate added sugars for a nutrition label from a multi-ingredient recipe. Covers FDA added sugar classification rules, ingredient sugar fractions, worked example with rounding, percent daily value calculation, and formulation strategies to reduce added sugars.
How to adjust food formulation for scale-up production. Covers yield correction factors, batch coefficient calculations, ingredient-specific adjustments, nutrition recalculation for production yield, and QA checkpoints for pilot batches.
How to calculate nutrition facts from recipe ingredients for FDA labeling. Covers USDA FoodData Central lookup, yield factors, moisture loss adjustments, nutrient retention factors, multi-level recipe cascading, and database vs. lab testing.