Nutritional Components in Yoghurt Proficiency Test

Start date

Product Code
FCNC40-DRY19

Proficiency Test

25208

Matrix

Yoghurt

Analytes

Ash, Total Fat, Nitrogen, pH, Titratable Acidity, Total Sugars

Approx. Size

150 g

This proficiency test includes nutritional components. 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. The matrix used varies year on year, to provide different levels of real world samples.

Dairy products in supermarkets are becoming much more wide ranging, with many competing suppliers and product ranges.  These may be flavoured or unflavoured and have different levels of fat or use milk from different animal species.  The different products are intended to appeal to as many different consumers as possible.  Nutritional claims for these yoghurts will vary and food testing laboratories are now tasked with verifying these claims, using accredited methods.

To maintain these accurate testing practices activities such as proficiency testing should be utilised as part of a wider, well-designed quality assurance programme. Fapas proficiency tests make use of real food matrices to highlight areas of improvement quickly and concisely. This is achieved through the direct comparisons with your routine analysis that are unlocked through real food test materials.

Fapas proficiency tests provide high quality insights into your testing practice, forming statistical data insights into your testing arrangement, highlighting any areas of bias you may have, allowing you to plan your quality assurance activities accordingly.

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