Fat is an essential part of the human diet, supplying nutritional components that the body needs in order to function. Too much fat in the diet, especially of nutritionally undesirable forms, can give rise to health problems. Hence, fat is subject to labelling requirements on food products and analyses are targeted towards this compliance. With regard to labelling compliance, Fapas proficiency tests ask for fat results to be submitted as g/100g of the sample, not of the total fat.
Some fatty acids have promoted health properties, such omega-3 and omega-6 fatty acids from oil-rich fish. Fapas fats and oils proficiency tests also include quality parameters for premium oils, especially olive oil.
As such the ability to identify a basic fatty acid profile of saturates, mono-unsaturates and poly-unsaturates within foodstuffs is essential to provide quality insights into the composition of tested foodstuffs, and therefore highlight any potential food contamination or adulteration.
Fapas proficiency tests challenge your labs within a testing environment similar to your routine testing set up. This can therefore provide immediate insights into your testing arrangement, and allow you to highlight any areas of improvement across a range of factors.