Recipe analysis services are available for projects ranging from personal recipe collections, cookbooks, small food businesses, and restaurant recipes. Analysis typically includes calories, total fat, saturated fat, carbohydrates, fiber, sugar, protein, and sodium. Additional nutrients may be included as needed. Additional options include identification of allergens, designation of “suitable for vegetarians”, “free-from”, and determination of “healthy” status based on parameters set by the project developer. Based on project needs the information can be provided in food label format. This is available for both US and EU clients.
Pricing dependent upon length of the project and details of the recipes/cooking processes. Analysis can be done for a single recipe or collection of recipes.
Specialized software is utilized to conduct this type of analysis when chemical analysis is unavailable or not desired. In some cases the project will require additional software needs. Licensing of software will be purchased as part of the contract and for the sole use of the project it is hired for.
Contact Melinda Boyd for a quote on your recipe analysis project.