A manufacturer is working to locally produce F75. Test results show that the sodium and iron content are too high but all of the other micronutrient levels are fine. The manufacturer thinks that some components within the skim milk powder are causing the sodium and iron increases. He is now testing sources to testing and re-testing specific sources but has not found anything yet. The manufacturer tried different kinds of fat powders but selected a combination of Coconut and Soya Oil to achieve the product stability, the right nutritional profile (n3 and n6 fatty acid as per specs of the product) along with easy digestibility. Are there other possible ways to reduce the sodium and iron other than looking at the fat powder? If it is likely the fat powder, what components could be responsible? Also, what are standard stability tests that need to be done to ultimately determine the shelf life of the product?