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Product Reformulation


Linda Faus

Linda Faus, B.S.


Linda adapts recipes to meet Food and Drug Administration (FDA) approved nutrition claims. 

Linda  is the nds expert on rules and regulations for food product labeling.

Linda has worked for commercial and non-profit organizations as a Home Economist. 

Nutrition and Diet Services 
Product Reformulation

NDS assists you in formulating your product to meet your nutrient marketing goals or advise you on Food and Drug Administration (FDA) claims that can be put on your label.

Our Product Analysis Only service helps you develop a food product that meets your marketing niche, fits the standards your customer my require or complies with FDA nutrient content or health claim labeling regulations. Reports that are useful in making formula changes.

Here's a sample of how we can advise a client on formula changes.

Product: Mushroom Basil Marinara Sauce

Yield: 51.67 cases
One case contains twelve 12 ounce jars of sauce

Quantity

Ingredient

nds suggested Revision

2 gallons

olive oil

1/2 gallon olive oil + 1 1/2 gallons unsalted tomato juice

50 pounds

onion

 

30 pounds

fresh mushrooms

 

20 pounds

fresh green bell pepper

 

60 #10 cans

peeled tomatoes

unsalted tomatoes

9 # 10 cans

tomato paste

 

5 pounds

salt

0.9 pounds salt

3 pounds

fresh basil

 

1/2 pound

dry basil

 

1/4 pound

dry oregano

 

1/4 pound

black pepper

 

Making these suggested changes has the following effect:

Nutrients per 1/2 cup serving

Original Recipe Revised 
Calories: 63 Calories: 40
Fat: 4 grams Fat: 1 gram
Sodium: 629 mg Sodium: 185 mg

For information regarding prices and ordering 
see our price list and order form.


Customer service is our priority.
We offer 24 hour service and we assure confidentiality.

If you are not completely satisfied with our service return your analysis within 30 days for a full refund.


Nutrition and Diet Services (NDS) P.O. Box 67070, Portland Oregon 97268
Voice: (503) 654-3583 Fax: (503) 654-3669 email:Nutrition and Diet Services


Last Updated February 08, 2010 .  
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