01Findings at a glance

02Declaration panel

03Ingredient labeling statement

Statutory ingredient list, allergen declaration and mandatory statements for this market, composed from the pinned formulation snapshot. Blank lines are fields FoodFact does not collect — complete them before printing (country of origin; any unconfirmed statutory names).

Advisories

• Allergens are emphasised in bold INSIDE the list — a separate allergens box must not be used.Assimilated Reg. (EU) 1169/2011 Art 21 + Annex II: allergens emphasised within the ingredient list by a distinguishing typeset (e.g. bold); a stand-alone allergen box must not be used where a list is present (FSA Technical Guidance)

04Ingredient labeling audit

Adjudications behind the composed statement: ordering basis, compound-ingredient expansion, quantitative declarations, additive formats and cross-contact assessment. Ingredients are ordered by descending formulation weight; the market's statutory ordering basis is cited on the statement block.

Quantitative ingredient declarations

• Chocolate chips: emphasized on the label — minimum content (14.63%) must be declared.

  Chocolate chips (15%)

  Assimilated Reg. (EU) 1169/2011 Art 22 + Annex VIII: quantity of an ingredient appearing in the name, emphasised, or characterizing — % at time of use; moisture-loss foods on finished basis; >100% as g per 100 g

Adjudications

• Chocolate chips: 11.62% of formulation ≥ 2% — sub-ingredients must be declared.Assimilated Reg. (EU) 1169/2011 Annex VII Part E: sub-ingredients waivable for defined-composition compounds <2% (never for Annex II allergens) — eligibility not machine-verifiable, list rendered fully expanded
• Baking powder: below 2% — a waiver may apply for legally defined compositions; rendered fully expanded (allergens are never waived).Assimilated Reg. (EU) 1169/2011 Annex VII Part E: sub-ingredients waivable for defined-composition compounds <2% (never for Annex II allergens) — eligibility not machine-verifiable, list rendered fully expanded
• soy lecithin: suggested statutory additive declaration shown below.

  emulsifier (soy lecithin)

  Assimilated Reg. (EU) 1169/2011 Annex VII Part C: additives designated by functional class followed by specific name or E-number
• sodium bicarbonate: suggested statutory additive declaration shown below.

  additive (sodium bicarbonate)

  Assimilated Reg. (EU) 1169/2011 Annex VII Part C: additives designated by functional class followed by specific name or E-number

Advisories

• Advisory ("may contain") labeling is voluntary here, must be truthful, and cannot substitute for GMP allergen controls.Precautionary allergen labelling (PAL) is voluntary in GB and must not mislead (Art 36)

05Rounding basis

06Compliance tolerances

07Ingredient database matching

08Methodology & computation basis

1. 1Ingredient matching — every recipe line is matched to the pinned food-composition dataset cited on the cover; manually entered values are marked as such.
2. 2Process modeling — each declared cooking step applies mass-yield and nutrient-retention factors; the resulting mass trace is reproduced in the process section.
3. 3Composition — nutrient totals are aggregated for the finished product and normalized to the statutory per-100 basis.
4. 4Derived quantities — energy and derived values (salt, available carbohydrate, kJ) are computed with the market's statutory conversion factors.
5. 5Rounding & display — every declared value is rounded under the market's statutory rounding rule; the applied rule is quoted verbatim per nutrient.
6. 6Front-of-pack judgment — thresholds are evaluated against the market's limit tables in force on the declaration date; every measured-vs-limit comparison is audited above.

This computation is deterministic: the same recipe snapshot, regulation version and dataset always reproduce this document exactly. Its integrity can be checked against the SHA-256 hash printed on the cover.

09Warnings & notes

• • Ingredient “Wheat flour” is missing database values for kcal, satfat, transfat, cholesterol; they are treated as 0.
• • Ingredient “Sugar” is missing database values for kcal, protein, fat, satfat, transfat, cholesterol, sodium; they are treated as 0.
• • Ingredient “Butter” is missing database values for kcal, carb, sugar, cholesterol; they are treated as 0.
• • Ingredient “Chocolate chips” is missing database values for kcal, transfat, cholesterol, sodium; they are treated as 0.
• • Ingredient “Baking powder” is missing database values for kcal, protein, fat, satfat, transfat, sugar, cholesterol; they are treated as 0.
• • Ingredient “Salt” is missing database values for kcal, protein, fat, satfat, transfat, carb, sugar, cholesterol; they are treated as 0.
• • Carbohydrate + protein + fat totals 112.4 g per 100 g. Check yield (concentration/drying) or ingredient data.
• • Free sugar was estimated from added sugar and fruit-juice share — enter supplier free-sugar values for judgment-grade precision.

10Operator responsibility & citations

Declared values are averages under assimilated Reg. 1169/2011 Art. 31(4), calculated from the stated recipe and McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID). Representativeness of the averages and compliance with the tolerance guidance remain the food business operator's responsibility; laboratory confirmation is recommended for recipes with high process variability. Contains public sector information licensed under the Open Government Licence v3.0.

Law:

Assimilated Regulation (EU) No 1169/2011 (GB), Art. 29–35, Annex XV; The Food Information Regulations 2014 (SI 2014/1855)

Rounding:

EU Commission guidance on tolerances (Dec 2012) §6, applied per DHSC Technical Guidance on Nutrition Labelling (2017)

Tolerance:

EU Commission guidance on tolerances (Dec 2012) §3, applied per DHSC Technical Guidance on Nutrition Labelling (2017)

Database calculation basis:

Assimilated Reg. 1169/2011 Art. 31(4)(b)–(c): calculation from known/actual average ingredient values or from generally established and accepted data; DHSC Technical Guidance names McCance & Widdowson's CoFID as such data

energyFactors:

Assimilated Reg. 1169/2011 Annex XIV (kJ and kcal factor tables)

saltDerivation:

Assimilated Reg. 1169/2011 Annex I(11): salt = sodium × 2.5

order:

Assimilated Reg. 1169/2011 Annex XV (order of the nutrition declaration)

basis:

Assimilated Reg. 1169/2011 Art. 32: per 100 g / per 100 ml; per-portion additional

ingredientList:

Assimilated Reg. 1169/2011 Arts 18-20 + Annexes VI/VII: 'ingredients' heading, descending weight at time of use, class names, additive class + name/E-number

allergens:

Assimilated Reg. 1169/2011 Art 21 + Annex II: 14 substances emphasised within the list (FSA Technical Guidance: no stand-alone allergen box)

quid:

Assimilated Reg. 1169/2011 Art 22 + Annex VIII: quantitative ingredient declaration

11Document control & sign-off

12Scope & limitations