Nutritional Components in Pizza (Cooked) Proficiency Test

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Product Specification

Product Code Proficiency Test Matrix Approx. Size
FCNC37-PRO42

25221

Pizza (Cooked)

75 g

Analytes

Moisture, Ash, Total Fat, Saturated Fatty Acids, Monounsaturated Fatty Acids, Polyunsaturated Fatty Acids, Nitrogen, Sodium, Chloride, Total Sugars, Total Dietary Fibre by AOAC

Test Description

As nutritional legislation increases, the proficiency of laboratories to provide accurate results to food manufacturers for labelling is critical, to help consumers make informed choices about the food they eat. Fapas offers the widest range of analyte/matrix proficiency test combinations for the food sector.

This proficiency test expands the range of real-world test materials for nutritional labelling purposes by offering a genuine cooked finished product. It also offers the opportunity to practice your methods on a takeaway, food to go, product,

Pizza is one of the world's most popular foods and offers an interesting challenge with the different combinations of dough base, cheese, toppings, vegetables, sauce and meats.

Participants will be provided with a homogenised powdered cooked pizza, ready to analyse.

Fapas proficiency tests utilise real food matrices to provide direct comparisons to your routine testing ability, allowing you to highlight areas of improvement. This is all in an effort to safeguard your high quality testing activities across a range of testing environments and provide your customers with the credible results they require to meet strict regulations.

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