Atwater factors explained: 4-4-9 kcal/g for protein, carbs, fat. Plus fiber adjustment, FDA rounding rules, and the 80/120 compliance tolerance.
How to calculate percent daily value for a nutrition label. Covers current FDA Daily Values (2016 update), tiered rounding rules, complete DV reference table, worked example across all mandatory nutrients, nutrient content claim thresholds, and exemptions for trans fat, total sugars, and protein.
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.
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.
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.
Step-by-step guide to building FDA-compliant Nutrition Facts panels. Covers RACC-based serving sizes, nutrient rounding rules per 21 CFR 101.9, %DV calculations, label format selection, and common compliance mistakes.