Expert Papers

With reported food allergy cases on the rise worldwide, and the potentially life-threatening consequences when an allergen is undeclared on a product’s labelling,...

If you’re a food business operating in or supplying to the European Union, you could be missing out on a key ingredient in...

According to the World Allergy Association, it’s estimated that food allergy affects approximately 2-4% of children and adults globally, and the figure is...

NutriCalc® has a ‘nutrition product claims’ function in the Premium plan which saves both time and money during product development as you can...

Sometimes we’re asked by clients why, in NutriCalc®, they can’t find the organic equivalent for the fruit and vegetable ingredients they’re using, believing...

For the majority of ingredients, how to express them in an ingredient declaration is usually fairly straightforward. However, for processing aids, as they...

When using NutriCalc to obtain QUID (Quantitative Ingredient Declaration) values for your ingredient listing, you may sometimes see a message offering to force...

The GCC Standardization Organisation (GSO), which is responsible for food legislation covering the Arab States of the Gulf, implemented over 200 new standards...

Here at NutriCalc, we’re often asked the question ‘Are available carbohydrates and Total Carbohydrates the same?’  Sadly, the answer to this is, ‘It...

Various ingredients are available in either fresh or frozen form. Does it make a difference? For freshly picked fruits and vegetables, the organoleptic...

To the layman, fibre is an edible material that is hard to digest, which has health benefits for the individual. Writing a completely...

There has been much media coverage regarding the FDA’s recent decision to approve the first US company, Upside Foods, to grow cell-cultured chicken....

Are you looking to reduce the quantity of salt (or sugar, fat or saturates etc) in your recipe – possibly in response to...

Food manufacturers often ask us whether they need to declare nutrients on food labels where the value is very low or zero. Essentially,...

When scoring for HFSS, the product benefits from high levels of fruit, vegetables and nuts.  But not seeds.  A NutriCalc client spoke to...

It’s interesting to note that a recent survey on eating habits published by the Food Standards Agency in London*, found that 12% of...

Accreditation of Laboratories     Accreditation is a term often associated with laboratories.  It means that they follow a laid-down standard and are...

A food supplement provides a source of a substance which is believed to have a nutritional or other beneficial effects. These substances(s) may...

High fat, sugars and salt (HFSS) foods are under fire from the Government.  Marketing of these so-called ‘less healthy’ or even ‘junk’ products,...

If you compare milk with dried milk, they have the same composition, except that one contains a great deal more water.   But...

In May 2022, the Department of Health announced that there would be delays to the introduction of restrictions in the marketing of HFSS...

In an attempt to combat the obesity crisis, the UK government have introduced a scheme to assist consumers in making informed choices regarding...

Although food manufacturers need to declare the ingredients contained within their products in quantity order from high to low (ingredient declaration) with allergens...

What is Nutrient Profiling / HFSS? HFSS stands for high in fat, sugar or salt. Why is it such a hot topic in...

As we’re often asked about roundings for nutrition labels, we thought we’d try and explain your options within the latest legislation. European Union...

We’re frequently asked about nutrition labelling for children’s foods and drinks, and as the labelling legislation is not clear, we thought we’d try...

HFSS foods are foods that are high in fat and/or sugars and/or salt.  The new Government initiative to combat obesity aims to hamper...

With at least 5% of consumers being Dairy Intolerant, you may be limiting your sales audience unnecessarily. With increasing numbers of consumers becoming...

In October 2021, the law changed to extend the display and communication of allergen information in foods to include all foods that are...

Establishing protein levels in foods is complicated and accuracy can be limited. As protein is such a complex mix of amino acids, the...

We’re often asked by food manufacturers about when they need to apply a QUID (Quantitative Ingredient Declaration).     What is QUIDding?  ...

On December 14, 2016 the Canadian Food and Drug Regulations were amended to change requirements for ingredient labelling and food colour requirements.  There...

Labelling food products for sale in the USA requires some information that MUST be included, but which are not required in the UK/EU....

We are frequently asked by pet food manufacturers how they can obtain nutrition information for labelling Pet foods. For these products, it is...

With NutriCalc, the UK/EU format for labelling is included as standard with all plans.   The following Countries are currently not member of the...

Five-a-Day is a UK healthy eating initiative, encouraging people to eat five portions of fruit and/or vegetables each day.  A portion is usually...

Front-of-pack nutrition labelling is meant to give busy shoppers an instant indication of a product’s nutrition quality. The UK’s front-of-pack nutrition labelling method...

Are you aware that calculation is a recognised method for nutrition labelling? In the current climate, amidst uncertainty and reduced services, it may...

Carbohydrate chemistry is complex.  This article will hopefully clarify some areas relevant to food and nutrition. 1) sugars In food labelling, the sugars value...

A question we’re often asked whenever we tell people what we do is, ‘Who uses a nutrition calculation tool, then?’ In fact, there...

Food manufacturers can obtain nutrition information for their products using either chemical analysis or by calculation using NutriCalc. As discussed in our paper...

Producing healthier products is a constant requirement for food manufacturers and retailers. Pressure for this may come, for example, from publication of new...

Reliable advice and information in nutrition calculations appear to be in very short supply.  Many food professionals are not aware of all of...