Proximate analysis is the standard set of laboratory determinations that together describe a food’s major compositional fractions, namely moisture, protein, fat, ash and carbohydrate by difference, forming the basis for specifications and nutrition declarations.
In trade practice
Suppliers of grains, pulses, nuts and dried fruit routinely include proximate analysis results in the certificate of analysis accompanying each lot. Accredited laboratories run each fraction by its reference method, such as Kjeldahl for protein or oven drying for moisture, and report results on a dry-weight or as-is basis as specified. Buyers should confirm which basis applies, as confusion between the two is a frequent source of specification disputes.
In a specification
A product specification should state the required proximate profile with minimum or maximum limits for each fraction and specify whether values are expressed on an as-received or dry-matter basis.