So you have created a barbeque sauce that your family and friends simply can’t live without and you want to share it with the world, while turning a robust profit of course. You want to move forward, take the next steps, make change and be your own boss. But how do you get started?
Well, one of the things you will eventually need to do is to have nutritional analysis performed on your product and will need nutrition labels as well. So you start Googling nutrition labels and you end up on the end of the line with one of our team members.
Welcome, we are so glad that you called, and we are ready to help you with what you will need to prepare for a data based analysis. We will provide you with a recipe template to be filled out in full.
The following Q&A’s will provide you with step by step instructions as to how to fill out our recipe template and expedite the process.
How do I prepare my recipe?You will need to provide your recipe using amounts in grams, ounces, percentages, or household measurements. Up until now you may have varied the amount of a certain ingredient but will need to maintain consistency moving forward when providing the nutrition facts label on your product to maintain the integrity of the information expressed on that label. In short, you will need to standardize your recipe.
How will I determine the Serving Size for my product?A Serving Size is the amount of a food or beverage that one would consume in an eating occasion. The FDA has taken the guess work out of it and has provided this information for you to follow. You may use the RACC (Reference Amounts Customarily Consumed) to find the serving size for a particular product. The serving size is made up of two parts: a “household measure term” followed by its metric equivalent.
For example: ¼ c cup (60g).
How will I determine the Servings per Container for my product?The number of Servings per Container is determined by taking the total Net Weight of your product divided by one Serving Size.
NET WT 8oz (227g)
Serving Size 2 Tbsp (32g)
227g / 32g = 6g
We will utilize rounding rules set forth by the FDA when determining the final number for Servings per Container.
How do I determine the total weight of my product?You will need to use a scale that provides grams or ounces for foods or mL or liters for beverages. If you need to use a container to hold your product in, like a mixing bowl, then you will need to first weigh the mixing bowl that you will be using. Once you determine the weight, jot that number down. Now add the product in the bowl and weigh again. Then take that weight and deduct the weight of the mixing bowl.
For example: If the weight of the mixing bowl is 1 oz. and the final weight (mixing bowl + product) is 5oz, then the weight of your product before processing will be 4oz (5oz – 1oz).
What information about the ingredients need to be included?We require a copy of the nutrition facts label, ingredient statement and allergen statement for all processed ingredients used in your recipe, for a couple reasons. To ensure that your analysis is accurate, we load the processed foods used in your recipe into the software. This ensures that your results are specific to your ingredients. We create an ingredient statement for your product and all ingredients and sub ingredients will be listed in descending order by weight.
What is Percent Moisture in final product and why do I need to provide that information when completing my recipe template?Some foods lose moisture when cooked or baked, and this is called moisture loss. The loss of moisture will affect the nutritional values retained in your final product. Take the weight of your product before cooking then take the weight after cooking.
For example, if you have 758g of dough and the final weight of the baked product is 672g, you know you've lost 11g of moisture.
758g (Initial weight before processing)
672g (Final weight after processing)
86g (moisture loss)
86g /758g = 11% of moisture loss in final product
100% - % = 89% moisture in final product
It’s tough getting started and it can feel a little intimidating. But by reading and understanding what you will need to prepare for a data based analysis it should help ease any uncertainty you may have. You are not alone, we get questions like the ones above every single day. Call us 7 days-a-week at: 877-753-6631. We are here to help you!