Carbohydrates
Carbohydrate chemistry is complex. This article will hopefully clarify some areas relevant to food and nutrition. 1) sugars In food labelling, the sugars value given is
Carbohydrate chemistry is complex. This article will hopefully clarify some areas relevant to food and nutrition. 1) sugars In food labelling, the sugars value given is
Our client reached out for help with an issue they were having with the values for fibre in some of their products. The calculated results
A question we’re often asked whenever we tell people what we do is, ‘Who uses a nutrition calculation tool, then?’ In fact, there are many
A client of ours contacted us, as her customer had challenged the nutrition report she had supplied, which did not correlate closely enough with their
Food manufacturers can obtain nutrition information for their products using either chemical analysis or by calculation using NutriCalc. As discussed in our paper ‘NutriCalc vs
Our client, a biscuit manufacturer, contacted us after their customer challenged their nutrition label. The customer had obtained laboratory results for a cracker product labelled
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,
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
Reliable advice and information in nutrition calculations appear to be in very short supply. Many food professionals are not aware of all of the various
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