There are many reasons why you may need to develop and validate methods for quantifying your functional ingredients. Examples include:-

  • Using new raw materials or recipes
  • The need to comply with new and relevant legislation
  • Claim substantiation
  • Changes to the manufacturing process or analytical procedures.

Method development

Any analytical methods used must be suitable for their intended purpose and extraction procedures need to be appropriate for both the compound of interest and the food matrix type. They should also be precise, accurate, reproducible and reliable.

Extraction procedures must take into account the levels of the compound’s:-

  • Solubility
  • Encapsulation
  • Different chemical structures
  • Complexity of the food matrix itself.

RSSL’s multi-disciplinary teams have the specialist knowledge and expertise required to develop fit-for-purpose, accurate methods tailored to your needs.

Validation

We also perform robust validation and fit for purpose of both new and optimised methods developed, which means you can have confidence in your analytical methods as part of your food product development.

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