10 replies to this topic

[Penard]

Hello,

I don't know exactly where I can set this topic...

A friend of mine created 2 years ago a little factory; he make cooked meat, cooked pork meats with piglets (little pigs) and he doesn't know if there is (are) some special nutritional values.

So I would like to know if someone could help me to find some information about it.

Thanks in advance!

Best regards,

Emmanuel.

[YongYM]

Dear Penard:

May be you can ask your friend to send out the finished products to test for all the basic parameters as required by your country for the basic nutrition panel/facts labelling. If a particuler parameter shows very high result (the 'good' parameter), then you will know that your product is 'rich' in this particular parameter and may be your can also make certain health claim as well.

Any comment from the rest?

Regards,
Yong

Edited by YongYM, 19 December 2007 - 03:40 AM.

[Penard]

Hello YongYM,

You're right, but it's a bit expensive for a new factory...I think about usual qualities - I've tried to find them in french but I didn't find. One of them deals with a low fat content compared with pork meat, but I don't succeed in finding it on the web,

Regards,

Emmanuel.

[Charles.C]

Dear Emmanuel,

special nutritional values

Not quite sure exactly what this means ?

Not my area at all but some typical values for basic pork items seem to be here -

http://www.elook.org/nutrition/pork/

or here - http://www.dietandfi.....Pork Products

I guess you are looking for something more specialised, non-typical finished product perhaps ? Pls clarify a little.

Rgds / Charles.C

[cazyncymru]

Dear Emmanuel,



Not quite sure exactly what this means ?

Not my area at all but some typical values for basic pork items seem to be here -

http://www.elook.org/nutrition/pork/

or here - http://www.dietandfi.....Pork Products

I guess you are looking for something more specialised, non-typical finished product perhaps ? Pls clarify a little.

Rgds / Charles.C

Are you thinking of making some claims??? like low in fat or free from

nutritional testing isn't that much.....well worth it if you want to make a dietary claim

[Penard]

Dear Caz and Charles,

Thanks for your replies. Charles unfortunately I don't find information I'd like to on your links .

Perhaps it's a real new product...

Caz, you're right concerning claims, we have to be very very careful before writing 'dietary claim' - very long, expensive way to check it and to have agreement form its own country' regulatory affairs. It's the reason why I prefer having some information about something before doing some analysis.

Everyone - or some of us! - knows there are for instance with pigs some pieces with a low fat content named as 'filet mignon' in french language. So it would be a great Christmas for my friend to have this kind of present...

Best regards,

Emmanuel.

[Charles.C]

Dear Emmanuel,

Yr comments are a little cryptic (to the "not everyone" anyway).

I guess you already saw the other current forum thread on general sources of nutrition data.?

I can only think of 3 main sources -

Measurement which requires you to specify what you want. Not so cheap IMEX but maybe depends where you are.

Customer who has met same or related product already and may be able to advise, at least may be able to tell you the parameters. Same comment regarding looking at existing labels on products on sale.

Database. I have never used such since I could never find the same species as required and the observable range of values usually deterred me from taking an "average". Nonetheless, I know this is done and regarded as an "approved' technique but presumably depending on the database (see para at end).

I hv met all 3 methods.

Regarding "low"/"high" whatever type claims, I hv seen info on this on the English FSA website (>search) but will presumably not be of general validity.

If you would like to see the potential queries regarding use of databases, I noticed a newsgirl post today concerning nutrition sources and followed it back a bit. Only relates to fruit, vegetables and fish but the eventual article is a kind of FDA viewpoint on databases et al -

http://www.cfsan.fda...d/fr060725.html

Interesting but very heavy reading. I noticed the choice of value was linked to a 95pct (approx) confidence interval. Perhaps this is typical, I guess other database users here must have passed through a similar step?.

Happy Xmas and Safe Eating / Drinking

Rgds / Charles.C

[cazyncymru]

Happy Xmas and Good Eating / Drinking

Rgds / Charles.C

Don't you mean Safe Eating / Drinking Charles.C

[Charles.C]

Dear Cazx,



Thanks, well spotted. I tend to forget some people consume and go out and/or vice-versa. My usual location is in front of TV (with snoring)

Rgds / Charles.C

[Penard]

Hello Charles,

Right, I understand you feel me 'cryptic', I was a bit tired - waiting for holidays!

I will wait for next week before reading your database (tonight I will return on holidays, yes!).

Eventually I think from the time being it doesn't worth spending a lot of money with nutrition values; we're not sure to have for this product, so let's wait and see!

Regards,

Emmanuel.

[EuGeNe]

Hi Penard,

It costs me $300 (local currency) to have one product sent for nutritional value analysis. The fortunate thing is that we are required to send it for analysis only once for every new product unless, of course, if you change the contents.

Hope it helps.

Regards,
Eugene