Food Laboratory needed for FDA testing of various sauces (over five samples) tested for ingredients and percentage composition. Ideally, that would also generate a formal nutritional analysis that I could use for the products.
If the sauces are composed of ingredients that can be changed dramatically by heating, such as onions, I'd like to know if any food preparation would be ascertained. For example, this sauce has 5% cooked onions, this sauce has 5% cooked and 5% charred, etc. Not sure if this is possible but I'd like to know if it is.
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