Introduction to Food Analysis
Ayesha Masrur Khan
Fall 2012
Food and food and food and..
Food for thought
We may find in the long run that tinned food is a
deadlier weapon than the machine-gun.
-George Orwell (British author,1903-1950)
We are indeed much more than what we eat, but what we
eat can nevertheless help us to be much more than what
we are.
-Adelle Davis (American Nutritionist, 1904-1974)
Food Analysis
Background & rationale
Energy requirement recommendations remain “theoretical” and of little practical
value until they can be related to foods, which provide the energy to meet
requirements, and food intakes.
Two pieces of information are needed in order to translate individual foods, and
ultimately diets, into energy intakes that can be compared with the requirement
recommendations:
 First, the composition of foods for those components that provide energy - i.e. the
amounts of protein, fat, carbohydrate, etc. - must be analysed using appropriate
methods.
Second, these amounts of components must be converted into energy content using
an agreed set of physiology-related factors that correspond to the energy-producing
potential of the components in the human body.
Food Analysis
Background & rationale..contd
Much of the work of the first part of the twentieth century was
directed towards understanding the roles of specific nutrients in
intermediary metabolism: the goal of an adequate and healthy diet
was to prevent energy and nutrient deficiencies.
There is now increasing awareness of the key role that diet plays in
the induction or prevention of specific diseases, such as heart
disease, strokes, cancer and diabetes mellitus (WHO, 2003).
 Inadequate energy intake still limits the potential of individuals in
many developing countries, while excess energy intakes are
increasingly leading to very high prevalence of obesity (with its
attendant complications) across all socio-economic strata in both
developing and developed countries.
Trends and Demands
Consumer
• Demand of high quality, safe
and nutritious foods.
• Nutrition labeling is used as a
guidance to choose food.
Consumers’ increase in knowledge concerning the relationship
between diet and health is a challenge for the food industry.
Consumers in fact demand a wide variety of products that are of
high quality, rich in nutrients and safe.
Food Analysis
Is done by:
• Food Manufacturers
• Ingredients Suppliers
• Analytical Laboratory Services
• Government Laboratory
• University Research Laboratories
Reasons of analyzing foods
A. Government Regulations
• To maintain the quality
• To ensure the food industry provides consumers
with wholesome and safe foods
• To inform consumers about the nutritional
composition of foods
• To enable fair competition amongst food
companies
• To eliminate economic fraud
Reasons of analyzing foods (contd.)
B. Standards - Mandatory Standards
• Food Regulations: specify type and amount
of certain food.
• Examples: Margarine must contain > 80%
fat. Those have less than 80%, are called
as low fat spread.
Reasons of analyzing foods (contd.)
C. Standards of Quality
Standards of quality have been defined for
certain foods (e.g., canned fruits and
vegetables) to set minimum requirements on
the color, tenderness, mass and freedom from
defects.
Reasons of analyzing foods (contd.)
D. Standards of Fill-of-Container
• These standards state how full a container
must be to avoid consumer deception, as well
as specifying how the degree of fill is
measured.
• Example: canned food
Reasons of analyzing foods (contd.)
E. Standards- Voluntary Standards
• Eggs have grade A to C
• Meat can be graded as “prime”, “choice”,
“select”, “standard” etc
• Manufacturers opt to do this because superior
grade products can be sold for a higher price.
Reasons of analyzing foods (contd.)
F. Nutritional Labeling
• Nutritional labels state the total calorific value
of the food, as well as total fat, saturated fat,
cholesterol, sodium, carbohydrate and etc.
• Consumers could make informed choices
about their diet.
• Examples: trans fat in fats and oils containing
foods.
Reasons of analyzing foods (contd.)
G. Authenticity/ genuineness
• The price of certain foods is dictated by the
quality of the ingredients that they contain.
• For example, a packet of premium coffee
may claim that the coffee beans are from
Columbia
Reasons of analyzing foods (contd.)
H. Food Inspection and Grading
• To ensure that they meet the appropriate laws
and regulations.
• The most important criteria for this type of
test are often the accuracy of the
measurements and the use of an official
method.
Reasons of analyzing foods (contd.)
I. Food Safety
• Analyze foods to ensure that they are safe.
• A food may be considered to be unsafe
because it contains food hazards.
• Food manufacturers must ensure that these
harmful substances are not present, or that
they are effectively eliminated before the food
is consumed.
Reasons of analyzing foods (contd.)
J. Quality control
• Characterization of raw materials.
• Monitoring of food properties during
processing
• Characterization of final product
• Hazard Analysis and Critical Control Point
(HACCP)
Reasons of analyzing foods (contd.)
K. Characterization of Raw Materials
• Incoming raw materials: to ensure that they
meet certain minimum standards of quality
• Ultimate objective: to maintain the quality of
the final product
Reasons of analyzing foods (contd.)
L. Monitoring of food properties during
processing
• To improve the overall quality of a food
• To reduce the amount of material and time
wasted.
• analytical techniques - rapidly measuring
the properties of foods on-line, without
having to remove a sample from the
process.
Reasons of analyzing foods (contd.)
K. Characterization of final product
• To ensure that it meets the appropriate legal
and labeling requirements, that it is safe, and
that it is of high quality. It is also important to
ensure that it retains its desirable properties
up to the time when it is consumed.
Balanced diet concept
How much is one serving?
Regulations and guidelines
• US Food & Drug Administration (FDA)- Food
Compliance programs
• European Commission-DG Health & Consumers
• Food & Agriculture Organization (FAO) of the United
Nations
• GMP (Good Manufacturing Practice) and HACCP
(Hazard Analysis and Critical Control Point)  for
food safety, quality & legal requirements
US FDA
Food Topics:
•Biotechnology
•Dietary Supplements
•Food Defense & Emergency Response
•Food Ingredients & Packaging
•Food Safety
•Guidance, Compliance & Regulatory Information
(http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/ComplianceE
nforcement/ucm071496.htm)
•International Activities
•Labeling & Nutrition
•News & Events
•Resources for You
•Science & Research
Regulations in Pakistan
There exist a large number of food laws in Pakistan.
However, most of them deal with control of
production, distribution and supply of food, in
addition to dealing with profiteering and hoarding.
There are four laws that specifically deal with food
safety. Three of these laws directly focus issues
related to food safety, while the fourth one is
indirectly relevant to food safety.
Regulations in Pakistan (contd.)
1. The Pure Food Ordinance, 1960
Its aim is to ensure purity of food being supplied to people in the market and,
therefore, provides for preventing adulteration. Also, the law sets rules for
labeling of pre-packed food and precautionary measures to be taken during
storage, stocking and packing.
2. Cantonment Pure Food Act, 1966
Similar to Pure Food Ordinance
3. Pakistan Hotels and Restaurant Act, 1976
Control and regulate service, rates & food quality
4. The Pakistan Standards and Quality Control Authority Act, 1996
This Act provides for the establishment of Pakistan Standards and Quality
Control Authority (PSQCA), which is the apex body to formulate standards or
adopt international standards. It is also responsible for enforcement of
standards in the whole of Pakistan and has the mandate to inspect and test
products and services, including food items, for their quality, specification and
characteristics during use, and for import and export purposes.
By: Pačengaitė Nomeda, age 5-8
(entry to the world food day poster
contest by FAO, UN)