Tag Archives: Nutrition Analysis

Calorie Calculation by Country

How you calculate Calories for your food product depends largely on where you will sell your product and the laws governing the food labeling in that country or region. This blog will cover the Calorie calculation methods used in the U.S., Canada, Mexico, and the European Union. [clear]

Calorie Calculations in the United States

In the U.S., there are six...
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Yield Options in the ESHA Database: Choosing Cooked vs Raw

Customers often ask the question, "How do I enter the correct weight of meat when my recipe refers to a beginning raw weight, but my nutritionals need to show cooked meat values?" The ESHA database includes yield options for many USDA and Canadian Nutrient File items that allow you to enter a beginning raw weight, but...
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Naturally Occurring vs. Added Sugars: Here’s the Scoop

The white sugar granules on my cereal and the sugar that makes my orange sweet are the same thing, right? Well, yes. And no. They're both sugars – the white sugar is sucrose and the fruit sugar is fructose – and they both fall under the umbrella of carbohydrates, which...
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Nutrient Unit Conversions

With the release of the new rules for Nutrition Facts Labels, some of the nutrient measurement units have been revised. This blog covers those revisions and gives you the formulas for calculating the changes.

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