FoodFact

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2Make label3Get report
1

Ingredients & amounts

Search the authoritative DB or enter values manually
Add ingredients from the search box above. The order you enter them is the order printed in the report.

Labeling inputs

Cross-contact (may contain)Voluntary precautionary labeling
2

Process & yield

Reflecting heating, drying etc. improves accuracy
or
Input 0g → final 0g (yield 100.0%)

When water evaporates on heating/drying the final weight drops and per-100 g concentrations rise. Entering your actual production-batch final weight is the most accurate.

3

Packaging

US labels declare per serving and (dual column) per container

US Nutrition Facts declare amounts per serving; the per-container column is added for dual-column packages (200–300% of the RACC).

You'll see the results in the next step. 'Make label' shows a free formulation-based analysis. Your process steps are saved; the process-adjusted final result and legal-basis report are issued after checkout.

US Nutrition Facts label calculator

Enter your recipe and FoodFact calculates a US Nutrition Facts panel from USDA FoodData Central — applying the RACC serving sizes, the 21 CFR 101.9 rounding rules, dual columns and the Added Sugars line. US regulations recognize database calculation as a basis for nutrition labeling; the final labeling decision rests with the food business operator.

United States: FDA Nutrition Facts — 21 CFR 101.9

Open the United States calculatorGuides · United StatesFAQ