Meeting Nutrition Targets
Producing healthier products is a constant requirement for food manufacturers and retailers. Pressure for this may come, for example, from publication of new government targets, customer initiatives, and/or a desire for commercial advantage.
Case Study: Low Carbohydrate Products
A customer was asked by a retailer to develop a range of low-carbohydrate products with a maximum of 4.0% carbohydrate. We explained to the customer how to use the contributions function to view the contribution made to the carbohydrate value from each of the ingredients.
Nutrition calculations for recipes – Things to consider
Dr David F Bartley shares his 25 years of experience to provide advice on forming nutrition calculations for recipes, the pit falls to watch out for and some best practices to consider.
NutriCalc vs Analysis
If you need nutrition information for your food products, you have two options: analysis and calculation. As a former UKAS-accredited lab manager and the originator of the NutriCalc® software, my aim here is to help you make that choice.