Dr of BBQ
The last time I thought of going to a lab to have something like this done,my attorney contacted what was supposed to be the best company in the US for this type of thing. That said this company is often used in courts for trial testimony, and there may be others that charge much less.But they told me it would cost three thousand dollars.
Now that said, they also explained that they would not give me the recipe the person used to make the product but would give me the exact list of, and amounts of ingredients to make the same taste, and texture. In other words if there were eggs in the recipe they would substitute something else that would be used in a commercial kitchen instead of eggs so the shelf life would be longer and not require refrigeration.
I went through a local restaurant food provider,and had them look up the old records on a local tavern that closed 20 years ago to find out what kind of chili powder they used. That worked very well because the rest was easy to figure out but the chili powder was the difference. 90% of all Illinois chili is made with suit, and the meat is cooked with water in order to allow it to gain that very fine crumble that is great on hot dogs.