Recipe nutrition information
All plans
How Recipok calculates the nutrition table, how to check and adjust it, add the value per serving and produce the Nutrition Facts panel for the United States.
What it is for
Nutrition information is mandatory on almost all prepacked food, and trade customers ask for it. Working it out by hand for every recipe, and redoing it every time you change an ingredient, takes hours. Recipok calculates it for you from the ingredients and passes it to the consumer label and the technical sheet.
This tutorial explains how it is calculated, how to check and adjust it, how to add the value per serving and what changes for companies that sell in the United States.
Before you start
- Each ingredient needs its nutrition information per 100 g. You can take it from the Recipok database, copy it from the manufacturer's label or read it from its technical sheet. We explain this in Ingredient allergens and nutrition information.
- When you save an ingredient, Recipok checks that the total does not exceed 100 g and that a breakdown (sugars, saturates) is not greater than its main value.
- Check the recipe's waste and quantities: the calculation uses the weight of each ingredient.
How it is calculated
In the recipe, go to Nutritional information in the Recipe options menu. You will see the Values per 100 g: energy (in kJ and kcal, linked: if you change one, the other is recalculated), fat and saturates, carbohydrate and sugars, protein and salt. Underneath is the note: proportional sum of the nutritional values of all the ingredients included in this recipe.
Semi-finished products count as one more ingredient, with their own nutrition data. That is why it pays to complete your bases and fillings first.
- 1Display options: decide how the table appears on the label and on the technical sheet.
- 2Restore data: recalculates with the current values of the ingredients and discards changes made by hand.
Checking and adjusting it
Check the values
Compare them with a similar product. A cake with 0 g of fat or no salt usually means an ingredient without nutrition data: open it and complete it.
Add whatever you are asked for
Click Show fat details to see trans, monounsaturated and polyunsaturated fats, omega and cholesterol. Add custom field adds another line, for example fibre.
Choose how it is shown
In Display options: Show daily intake reference text, Show cholesterol and salt weight in Mg. and Add value per portion (with the Portion name and the Portion size (g)).
Save
Click Save. If you have typed values by hand (for example, from an analysis), they stay fixed until you click Restore data.
Where it appears
- Consumer label: the Nutritional information element appears as a table or, if you tick Show as paragraph, as running text for small labels. There you can also Hide reference intake. See Consumer label.
- Technical sheet: in the Nutritional information block. See Technical sheet.
- Menus: if you switch on nutrition in the menu, the public view shows it for each dish. See Menus.
Companies that sell in the United States (Nutrition Facts)
If in Configuration your company's Unit system is US customary, the screen changes:
- Calories (kcal) are shown prominently at the top.
- The US Nutrition Facts section appears, with fibre, added sugars, vitamin D, calcium, iron and potassium, per 100 g. They are filled in on each ingredient and the recipe adds them up.
- It asks for the Serving size (g) and the Servings per container.
- Labels and technical sheets print the FDA Nutrition Facts panel instead of the per-100 g table.
The unit system only changes how quantities, prices and temperatures are displayed. Recipok always stores the data in the metric system.
Tips
After changing an ingredient or a semi-finished product, click Restore data in the recipes that use it before printing new labels.
- On the technical sheet, values are rounded up to one decimal place. If a customer requires different rounding, adjust that recipe's values by hand.
- A container or a box must have a weight of 0 in the recipe: that way it adds to the cost but not to the nutrition.