So, does this mean back to the idea of variation between lots?

Jenny, 3cat, I am putting together ideas for additional testing.
Offy provided some information too and some wonderful links.

I am a little behind schedule, as something unexpected came up, but I am going through with this.
Additional ideas or thoughts are most appreciated.

jenny - Offy posted this info on some tests that sound like they check the limits on standard ingredient measurements:

http://itchmoforums.com/news-recall-related/april-24-08-evangers-fda-orders-food-maker-to-obtain-emerg-operating-permit-t4594.0.html;msg64433#msg64433

This is probably the way you would pick up any variations in suggested ranges, like excess fat or protein.  I think most of us don't have a clue as to what to test for, how to have it tested, and by whom.  But it looks like some people are doing great research into possible tests to run. 

Since the consumers are having to do the tests to find out what's wrong with the food, it's all new territory.  Kind of exciting, although expensive for those great people that are paying for the testing.  With time & success, maybe this will lead to a good database of suggested tests to run for specific problems with foods.

Did you post the results here jenny?  Do you remember what they tested & if anything was off?  Or did they just write to say nothing was wrong?