Ingredient quality and analysis

Different ingredients need different measures

This collection spans dairy ingredients such as whey protein concentrate, whey protein isolate, lactose, milk permeate and milk protein concentrate; marine products including herring fish meal and menhaden fish oil; and plant or produce ingredients such as hemp, kale, kiwi, mango and mushrooms. Hominy and medium chips are also included. These are distinct materials, not a single quality class.

Analysis should fit the ingredient and its intended use. A protein result, for example, does not describe the same attributes as an oil analysis or an assessment of fresh or dried produce. Confirm what each product name means, which characteristics matter to your process, and whether reported values are on an as-is or dry-matter basis.

Compare specifications and lot results

For a bulk purchase, review the current specification and lot-specific certificate of analysis (COA). Check the ingredient identity, lot or sample reference, test methods, units, reporting basis and acceptance limits. Two results are comparable only when they refer to the same component and use compatible methods and units.

A named grade or a protein percentage alone does not establish that a particular lot meets your needs. Where application or safety requirements matter, match the documentation to the intended use rather than assuming that a food, feed or pet-food designation covers every formulation.

Match sampling and handling to the product

A lab result is useful only if the sample represents the lot. Agree on a sampling approach suited to the specific form and shipment; sampling guidance for forage, for example, should not be treated as a universal protocol for powders, oils or produce.

Handling also differs across powders, meals, oils and fresh or dried plant materials. Review product-specific storage instructions and any relevant moisture, oxidation or stability concerns before planning receiving and storage.

Common questions.