Why food is analyzed?

INTRODUCTION
FOOD ANALYSIS “Food analysis is the discipline dealing
with the development, application
Dr. Imran Pasha
Associate Professor and study of analytical procedures
National Institute of Food Science & Technology, for characterizing the properties of
UAF foods and their constituents”

Why food is analyzed? Why food is analyzed?...

 All food products require analysis as a part  Choice of analytical methods depend upon
of quality management program through  Nature of the sample
 Specific reason for analysis
out the development process
 Validation of the method for the specific
 Through production food matrix being analysed is necessary to
 After product in the market ensure usefulness of the method
 The chemical composition and physical  The success of any analytical method
properties of foods are used to determine relies on
 The proper selection and preparation of food
 The nutritive value sample
 Functional characteristics  Carefully performing the analysis
 Acceptability of the food products  Doing the appropriate calculations
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 Interpretation of data 4

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Why food is analyzed?... Why food is analyzed?...
Chemical analysis of food Food is analyzed for
 Is an important part of quality assurance
program in food processing  Consumers
 Is also important in  Food industry
 Formulating and developing new product
 Evaluating new processes for making food
products
 Identifying the source of problems with
unacceptable products

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Why food is analyzed?... Why food is analyzed?...

Food is analyzed for Food is analyzed for…
 Consumers  Food industry
 Demand wide range of products i.e. fat free  To compete in a market place
 Are interested in relationship of food and diet
 Concern about  To determine
 Food safety  Whether product reformulation in needed or

 Food allergens not

 Pesticide residues  What parts of the process need to be

 Products from genetically modified food

modified for future tests

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Government Regulations,
International Standards and Policies Types of samples analyzed
 Government Regulations and Guidelines,
Policies and Standards of international  For each type of product to be analyzed, it
organizations are required for may be necessary to determine either just
 The market of high quality and safe food in one or many components
national and global market place
 Government Regulations and Guidelines
related to food are  The nature of the sample and the way in
 Nutrition labeling regulations which the information obtained
 Good manufacturing Practice (GMP)  Dictate the specific method of analysis
 Hazard Analysis Critical Control Point (HACCP)
systems  e.g. process control samples are analyzed

 Food and Drug Administration (FDA) by United states by rapid methods whereas
 Codex Alimentarius Commission a major force in
world food trade
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Types of samples analyzed in a Quality

Types of samples analyzed… Assurance Program for Food Products
Do they meet your specifications?
1. Raw materials
2. Process control samples Do they meet required legal specifications?

3. Finished product Raw materials

Will a processing parameter have to be
4. Competitor’s sample modified because of any change in the
composition of raw materials?
5. Complaint sample
Are the quality and composition the same an
for previous deliveries?

How does a material from a potential new supplier

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Types of samples analyzed in a Quality Types of samples analyzed in a Quality
Assurance Program for Food Products... Assurance Program for Food Products...
Does it meet the legal requirement?

Did a specific processing step result in a

product of acceptable composition or Does it meet product claim requirements?
Process control charecteristics? Finished (e.g. low fat)
samples product
What is the nutritive value, so that label
information can be developed? Or, is the
Nutritive value as specified on an existing
Does a further processing step need to be Lable?
modefied to obtain a final product of
acceptable quality?
Will it be acceptable to the consumers?

Will it have an appropriate shelf life?

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Types of samples analyzed in a Quality Types of samples analyzed in a Quality

Assurance Program for Food Products... Assurance Program for Food Products...

What are composition or Characteristics

Competitor’s of samples? Complaint
sample sample
How do the composition and characteristics
of a Complaint sample submitted by a
How can we use this information to develop customer differ from a sample with no
New product? problem?

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Reasons for Analyzing Foods Reasons for Analyzing Foods
1. Government Departments Responsible for regulating the
Food is analyzed for following reasons
composition and quality of foods
1. To meet rules and regulations made by  The United States Department of Agriculture (USDA)
Government  The National Marine Fisheries Service (NMFS)
a. Food standards
 The Environmental Protection Agency (EPA)
b. Nutritional Labeling
 Food and Drug Administration (FDA)
c. Authenticity
d. Food Inspection and Grading  PAKISTAN
 Pakistan Standards & Quality Control Authority (PSQCA)
2. For food safety  Punjab Food Department
3. For food quality  Punjab Food Authority (PFA)
 Local Government
4. Research and Development (R & D)
Government agencies are responsible for
 Regulating particular sectors of the food industry
 Publishing documents that contain detailed information about the
regulations and recommendations pertaining to the foods produced
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Reasons for Analyzing Foods… Reasons for Analyzing Foods…

Food standards Standards of Identity
Government agencies have specified a number of voluntary  Define a given food product, its name, and the ingredients that must be
and mandatory standards concerning the composition, used, or may be used, in the manufacture of the food
quality, inspection, and labeling of specific food products Standards of Quality
a. Mandatory Standards  ISO 9000, HACCP, ISO 14000, ISO 22000
 Standards of Identity Standards of Fill-of-Container
 Standards of Quality  Tell about how full the container must be and how this is measured?
 Standards of Fill-of-Container Standards of Grade
b. Voluntary Standards  EUREPGAP Standard, British Retailer Consortium (BRC), International
 Standards of Grade Food Standard (IFS), Integrated Pest Management (IPM)

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Reasons for Analyzing Foods… Reasons for Analyzing Foods…
Authenticity
Nutritional Labeling  The price of certain foods is dictated by the quality of the
 In 1990, the US government passed the Nutritional ingredients that they contain
Labeling and Education Act (NLEA)  To ensure that consumers are not the victims of economic fraud
 Which revised the regulations pertaining to the and that competition among food manufacturers is fair
nutritional labeling of foods, and made it mandatory Food Inspection and Grading
for almost all food products to have standardized  The government has a Food Inspection and Grading Service
nutritional labels that routinely analyses the properties of food products to
 One of the major reasons for introducing these ensure that they meet the appropriate laws and regulations
regulations was so that consumers could make informed
choices about their diet Hence , both government agencies and food manufacturers
need analytical techniques to provide the appropriate
information about food properties

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Reasons for Analyzing Foods… Reasons for Analyzing Foods…

2. Food Safety 3. Quality control

 One of the most important reasons for analyzing foods  The food industry is highly competitive and food
from both the consumers and the manufacturers
manufacturers are continually trying to increase their
standpoint is to ensure that they are safe
market-share and profits
 It is therefore important that food manufacturers do
everything they can to ensure that
 The harmful substances are not present  To do this they must ensure
 They are effectively eliminated before the food is a. Characterization of raw materials
consumed b. Monitoring of food properties during processing

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Reasons for Analyzing Foods… Reasons for Analyzing Foods…
b. Monitoring food properties during
a. Characterization of final product
processing
 Once the product has been made it is important to
analyze its properties to ensure that it meets the  FOOD analysts are interested in obtaining information
appropriate legal and labeling requirements about a variety of different characteristics of foods,
 A system known as Hazard Analysis and Critical Control including their
Point (HACCP) has been developed I. Composition
 Aim is to systematically II. Structure
 Identify the ingredients or processes III. Physicochemical properties
That may cause problems (hazard analysis) IV. Sensory attributes
 Assign locations (critical control points)
Within the manufacturing process

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Reasons for Analyzing Foods… Reasons for Analyzing Foods…

b. Monitoring food properties during b. Monitoring food properties during
processing… processing…
i. Composition ii. Structure
The structural organization of the components within a
 The composition can be specified in a number of food also plays a large role in determining the
different ways depending on I. Physicochemical properties
 The property that is of interest to the analyst II. Quality attributes
 The type of analytical procedure used III. Sensory characteristics of many foods
 Specific atoms  Hence, two foods that have the same composition can
have very different quality attributes if their constituents
 Specific molecules are organized differently. e.g., ice cream
 Types of molecules  The structure of a food can be examined at a number of
 Specific substances different levels
 Molecular structure ( 1 – 100 nm)
 Microscopic structure ( 10 nm – 100 mm)
 Macroscopic structure ( > 100 mm

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Reasons for Analyzing Foods… Steps in Analysis
Physicochemical Properties
 Optical properties
Rheological properties

 Stability
1. Select and prepare sample
 Flavor 2. Perform an assay
Sensory Attributes
3. Calculate and interpret results
 Ultimately, the quality and desirability of a food product is
determined by its interaction with the sensory organs of
human beings, e.g., vision, taste, smell, feel and hearing
 For this reason the sensory properties of new or improved
foods are usually tested by human beings to ensure that
they have acceptable and desirable properties before they
are launched onto the market

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Criteria for Choice of Food Analysis

Methods
 Inherent properties
 Specificity/Selectivity
 Precision
 Accuracy
 Applicability of methods to laboratory
 Sample size
 Reagents
 Equipment
 Cost
 Usefulness
 Time required
 Reliability
 Need
 Personnel
 Safety
 Procedure

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