Nutritional Labelling Software

[Kerry Beal]

The other day Anna N and I went out on a chocolate consulting job - to help someone with a Perfect temperer and enrober with cooling tunnel learn how to temper in their unit. Their product is biscotti and a couple of other small cookie items some of which they enrobe in chocolate.

We got talking about nutrition labels for their various products and was told they use a piece of software called NutraCoster to make their nutrition labels for them.

I'm aware that as of 2007 any prepackaged product in Canada (with a few notable exceptions) have to have nutrition labels, but had been under the impression that you have to send out your items to be tested to determine the nutritional content.

So what is the truth of it - is software sufficient to meet the government requirements for labelling?

Has anyone used any of these programs? The NutraCoster seems very reasonable at $400 US - most of the other programs I looked at were considerably more expensive than that. Any other programs that folks out there would recommend?

[Marmalade]

I can't speak for Canadian labeling requirements, but for US labels that meet FDA requirements there are several low cost options on the web that will produce your labels for you online for as little as US $20 per label. Specifically, the one we use is at:

http://www.labelcalc.com/register/home.aspx

If you are not producing a large number of products, it's a lot cheaper than buying a software package.

Others include:

http://www.foodcompliance.com/Tool_Chest/Wizlet

http://www.compufoodanalysis.com/newsite/pricing.cfm

http://www.nutrilabel.com/faq.html

http://www.calorieking.com/ (source for nutrition info of many foods/food products)

All our products are first analyzed in a lab for nutritional content, then that information is used to generate the labels.

Edited June 10, 2009 by Marmalade (log)

[Sebastian]

You don't need to have an analytical lab test your products. The government has defined nutritional standards for ingredients (some of you will remember the ol' redbook) - it's easily found online at:

http://www.ars.usda.gov/main/site_main.htm...ode=12-35-45-00

Ie - sugar (sucrose, table sugar) will have a defined value for calories, fat, carbohydrates, fiber, etc etc etc). Most bulk ingredients you're using will be in there - minor things, specialty items (flavors, mint leaves, etc), likely won't be in there, but comprise such a small portion of your product that they likely won't have a significant impact on your finished nutrient set. Suppliers of flavors or the minor ingredients will be able to provide you with their product's nutritional data sheet.

It's available in a number of formats - online lookup of individual ingredients, a standalone windows program, or in a database format. Depending on how adept you are at, say, access, you could easily import the dataset into an excel database, create a lookup table to reference the ingredients, input the % in which you're using them, and have it generate finished product nutritionals for you. It's relatively easy to do, and very powerful once you've got it (i created one for a large chocolate company I used to work for to manage all their recipies specifications, as well as nutritional labelling, and have often thought i should re-create this at home and sell it, because there aren't many commercially available ones that are 1) cost reasonable or 2) worth it).

Hope that helps.

[Pam R]

There is a guide here: http://www.hc-sc.gc.ca/fn-an/label-etiquet...al_2-eng.php#a8.

If you look at Table 3: Assessment of the Indirect Approach: Using Non-Specific Product Information, it basically states that it's not recommended for labelling. I think they would have to check with Health Canada. It also depends on where the items are being sold (ie: out of your own shop vs. through other stores, etc.)

[Kerry Beal]

There is a guide here: http://www.hc-sc.gc.ca/fn-an/label-etiquet...al_2-eng.php#a8.

If you look at Table 3: Assessment of the Indirect Approach: Using Non-Specific Product Information, it basically states that it's not recommended for labelling.  I think they would have to check with Health Canada.  It also depends on where the items are being sold (ie: out of your own shop vs. through other stores, etc.)

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So from this information it would seem that it is perfectly legal to use calculated values - and you don't need to get your product tested to meet the Canadian government requirements.

There should be nothing stopping you from using a program like mastercook to calculate the information then having a label printed in the standard format.

[Edward J]

Yup. Master cook is what I use. Don't think you need the nutritional requirements unless you sell out of province, and definitely out of country.

[Kerry Beal]

So here's another question for you - say you make a box of mixed chocolates - how do you handle the nutritional labeling for that?

[Okanagancook]

Another option is to hire a Registered Dietitian who can guide you through the process or even compose the labels for you. Check out Dietitians of Canada, "Find a Dietitian".

[Pam R]

I'm honestly not sure. If I was producing packaged goods to sell outside of my store I'd call the government agency to find out exactly what I have to do before proceeding. I wouldn't assume it was ok.

I have had some talks with our provincial kitchens about doing some items out of their facility and I was told that I'd have to have the nutritional data done for me. But I don't know if that's standard or because I'd be using their kitchens, or it's in Manitoba, etc.