Frequently Asked Questions

To account for ingredient wastage due to preparation, processing, or cooking, you can follow these steps:

1. Measure the quantity of ingredients required for the recipe before starting the preparation, processing, or cooking.
2. Weigh the leftover or unused ingredients after the preparation, processing, or cooking.
3. Calculate the difference between the initial quantity of ingredients and the leftover or unused ingredients. This difference is the amount of ingredients wasted.
4. Divide the amount of wasted ingredients by the initial quantity of ingredients and multiply by 100 to get the percentage of wastage.

For example, if you needed 1 kg of flour for a recipe and ended up with 100 g of flour leftover, the amount of wasted flour would be 1 kg – 100 g = 900 g. The percentage of wastage would be (900 g / 1 kg) x 100 = 90%.

In Food Label Maker, you can specify the % waste of each ingredient. This is found in the recipe builder page next to each ingredient.

By keeping track of ingredient wastage, you can identify areas where you can improve your recipe or cooking process to reduce waste and save money.

Food Label Maker allows you to get the nutrition breakdown of your recipes including all macros, vitamins, and minerals broken down by the contribution of each ingredient. Find out what ingredient is driving your calories, salt, sugar or fat or what ingredient can help you increase your fiber content.

To access your recipe’s Nutrition data simply click on the Nutrition Breakdown tab in the recipe builder page.

Here’s a good case study on how this feature can be used:

The FDA requested food manufacturers and restaurants to cut the salt in their products, with the aim to reduce America’s overall sodium intake by 12%.

With Food Label Maker’s Nutrition breakdown feature, you can find out what ingredient is increasing your salt content with a simple download. We remove the guess-work out of identifying the problem and give you all your product’s nutrition facts (macros, vitamins, and minerals) so you get full visibility on your recipe’s nutrition.

In addition to salt, find out which ingredient is driving your calories, fat, or sugar content up and make changes to help comply with local regulations.

Want to decrease fat, for example? swap the butter with a different ingredient or reduce its quantity.

Want to be able to claim high fiber or high protein? Check which ingredients can help drive those nutrients up and increase their quantities

Need more help on how to use this feature? Take a look at our quick video tutorial below:

Generate a comprehensive recipe card with its Ingredients, directions, nutrition facts, picture, and allergens using Food Label Maker with just a few clicks!

Here are some of the advantages to using recipe cards in your food establishment:

• Consistency: Recipe cards can help ensure that menu items are prepared consistently and to a high standard, regardless of who is doing the cooking. By following a standardized recipe, chefs and kitchen staff can produce consistent results, reducing the risk of variations in taste, texture, and appearance.
• Efficiency: Recipe cards can also help streamline kitchen operations by providing a step-by-step guide for preparing menu items. This can save time and reduce the likelihood of errors or mistakes.
• Accuracy: Recipe cards can ensure that the right amount of each ingredient is used in each dish, which can help maintain accurate inventory levels and reduce waste.
• Training: Recipe cards can be a valuable training tool for new staff members, helping them to learn the proper procedures for preparing menu items.
• Quality Control: Recipe cards can be a useful tool in maintaining quality control in a food establishment. They can help identify the source of any problems or inconsistencies in the kitchen, allowing for prompt corrective action to be taken.
• Legal Compliance: Recipe cards can also be useful in ensuring legal compliance, especially with regard to allergen labelling laws. By clearly indicating the presence of common allergens, such as nuts or gluten, on recipe cards, food establishments can help prevent allergic reactions and comply with regulatory requirements.

For more information on how to access this feature, check out our quick tutorial here:

Amino acid patterns indicate the distinct sequences of amino acids in proteins, as well as the composition and proportions of these amino acids in a food item. They reveal the types of amino acids present in each product and are essential for determining the limiting amino acid score used in calculating the PDCAAS (Protein Digestibility Corrected Amino Acid Score) adjustment for a recipe.

To access it on Food Label Maker, click on Manage Recipe and then select Amino Acid Pattern Report.

As per FDA regulations a   food can be labelled as:

•  “High in protein” if it contains at least 20% of the Daily Value (DV) for protein per serving.
•  “ Good Source of Protein”:” if it contains 10-19% of the DV for protein per serving.

According to the FDA, you must declare the daily value of protein if you are making any protein content related claims (such as. high in protein, contains an XX amount of protein….etc.),  or if your product is intended for children under the age of 4. Otherwise, declaring daily value of protein is voluntary.

Food Label Maker offers a feature that displays the %DV (Percent Daily Value) of protein for specific protein claims. Make sure to adjust the PDCAAS  before making the claim, this score represents a ratio of the complete proteins in an amino acid. The DV calculation must take into account the amount of complete protein rather than the total protein only, therefore the PDCAAS must be calculated.

To access this feature, click on 

1.  Customise Label
2.  Go to Show/Hide Nutrients
3.  Scroll down to the bottom and enable the “Show Protein Daily Value” button. 
4. Add the PDCAAS value below in the “Edit Protein Quality Score (PDCAAS)” option

This will ensure that the protein %DV appears on the label as desired.

• For more information about how to make nutrition claims, check out the article here https://flm2.dev1.symbiotica.rs/blog/labeling-regulations/nutrition-claims-legal-guide/