There is a plethora of software options and subscriptions available for businesses to calculate the nutrient contents of their recipes – but as with anything, the accuracy of the data output is only going to be as good as the information going in!
I first wrote about this in 2016 and the importance of using professionally trained experts, but in recent months it has become apparent when talking with several food business owners, that small/medium sized operators are increasingly starting to calculate their nutrition information themselves. With this in mind, now seemed a good time to revisit and discuss the benefits & pitfalls of calculating the nutrition contents of foods and drinks.
AB Food Nutrition has many years of experience calculating the nutrient composition of recipes for labels, menu boards and magazines. Using your product recipe we can take the hassle out of nutrition labelling compliance whilst providing an inexpensive, confidential and personal service to your business. Contact Anne for details.
Nutrition labelling must be accurate. Displaying the nutrition information on back of pack is governed by strict food labelling legislation, and the most important rule of food labelling is that the consumer must not be misled. The calculation of nutrient content is very cost effective compared to laboratory analysis (which is approx. 3 times more expensive) – but this can be a difficult task for smaller food businesses that have little or no nutrition and food composition expertise. There are lots of calculation software packages available but the use of these are limited by the need to accurately match ingredients to available food composition data and take account of nutrient changes during production.
Working with technical experts, such as Registered Nutritionists and Dietitians will add credibility to your business. Such experts are professionally trained to calculate and validate comprehensive nutritional analysis based on McCance & Widdowson food and nutrient composition tables. We can also advise on relevant changes to recipes to improve the nutritional profile if required, particularly if you want to make nutrition or health claims. Nutritionists registered with the Association for Nutrition (AfN) work under a strict code of Ethics and Statement of Professional Conduct – absolute confidentiality is guaranteed.
Registered Nutritionists have demonstrated knowledge including a BSc (Hons) or MSc in a nutritional science; applied skills in relation to nutrition and competence to advise on nutrition. They are required to keep up to date through Continuing Professional Development.
Outsourcing your recipe analysis can give you peace of mind particularly if you are juggling lots of work under a tight deadline and you need to focus on creating brilliant products rather than the technicalities of the food labels. Calculated recipe analysis is anything but a simple exercise of addition. To maximise accuracy, the nutrient information for exact amounts of specific ingredients needs to be adjusted for any preparation or cooking technique — an undertaking that requires an in-depth knowledge of food and nutrition. It’s worth noting that any recipe analysis won’t be exact, average values allow for natural variability of foodstuffs as well as seasonal variability, however, it’s important that the actual nutrient content of foods should not deviate too substantially from the labelled values. Hiring an expert to analyse your recipes costs money, but the cost of not doing it right can be exponentially higher.
With a 17+ years food industry and retail background, AB Food Nutrition has many years of experience calculating the nutrient composition of recipes for labels, menu boards and magazines. From just your product recipe we can take the hassle out of nutrition labelling compliance whilst providing an inexpensive, confidential and personal service to your business.