Food/Beverage Formulation & Nutrition Labeling/Blog

Food Science

Added Sugars on the Nutrition Facts Label: Definition, Calculation, and Formulation Impact

How to calculate added sugars for a nutrition label from a multi-ingredient recipe. Covers FDA added sugar classification rules, ingredient sugar fractions, worked example with rounding, percent daily value calculation, and formulation strategies to reduce added sugars.

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April 12, 2026

Scaling Food Formulas for Production: Yield Correction, Batch Coefficients, and QA Testing

How to adjust food formulation for scale-up production. Covers yield correction factors, batch coefficient calculations, ingredient-specific adjustments, nutrition recalculation for production yield, and QA checkpoints for pilot batches.

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April 9, 2026

Calculating Nutrition Facts From a Recipe: Yield, Moisture Loss, and Database Lookup

How to calculate nutrition facts from recipe ingredients for FDA labeling. Covers USDA FoodData Central lookup, yield factors, moisture loss adjustments, nutrient retention factors, multi-level recipe cascading, and database vs. lab testing.

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April 6, 2026