SAMPLE REPORT
What a verified report looks like — United States
This is a complete report generated from a demonstration recipe by the same engine that issues paid reports. Your report contains the same sections, computed for your own recipe.
FoodFact
Compliance document
Nutrition Declaration Calculation Report
Chocolate chip cookie 90 g
Example Bakery Co.
- Market
- US
- Tier
- PRO
- Issued
- 2026-07-01
- Declaration date
- 2026-07-01
- Regulation version
- us-cfr101-9-2016
- Food DB dataset
- fdc-2026-04
- License class
- free
CONFIDENTIAL — TRADE SECRET
This report contains the holder's confidential formulation (ingredient identities, amounts and process parameters). Handle under your confidentiality obligations; do not redistribute beyond parties with a need to know.
FD&C Act §403(q) (21 U.S.C. §343(q)); 21 CFR 101.9
01Findings at a glance
| Assessment | Result | Status |
|---|---|---|
| Calculation notes | 8 | Review |
02Declaration panel
| Nutrient | Per serving | Per container | % DV |
|---|---|---|---|
| Calories | 170kcal | 510kcal | — |
| Total Fat | 7g | 22g | 9% |
| Saturated Fat | 4.5g | 14g | 23% |
| Trans Fat | 0g | 0.5g | — |
| Cholesterol | 0mg | 0mg | 0% |
| Sodium | 105mg | 310mg | 5% |
| Total Carbohydrate | 24g | 73g | 9% |
| Dietary Fiber | 0g | 1g | 0% |
| Total Sugars | 11g | 34g | — |
| Added Sugars | 11g | 33g | 22% |
| Protein | 2g | 6g | — |
| Vitamin D | 0mcg | 0mcg | 0% |
| Calcium | 0mg | 0mg | 0% |
| Iron | 0mg | 0mg | 0% |
| Potassium | 0mg | 0mg | 0% |
Serving size: 1 cookie (30g) · 3 servings per container
Serving size entered manually — no RACC category was matched.
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).
Ingredients: Wheat flour, Sugar, Butter, Chocolate chips (cocoa, sugar, cocoa butter, soy lecithin), Baking powder (corn starch, sodium bicarbonate), Salt.
21 CFR 101.4(a)(1): common or usual names in descending order of predominance by weight
Contains wheat, milk, soybeans.
21 U.S.C. 343(w) (FALCPA + FASTER Act): 9 major food allergens — 'Contains' statement immediately after/adjacent to the ingredient list, type no smaller than the list, or in-list parenthetical source
May contain peanuts.
FDA guidance: advisory ('may contain') labeling is voluntary, must be truthful and not misleading, and cannot substitute for CGMP allergen controls
Country of origin:
19 U.S.C. 1304 (country-of-origin marking for imported articles) — origin is not captured by FoodFact, field to complete
Advisories
- The heading wording is universal practice rather than an explicit mandate in this market.21 CFR 101.4 — heading not mandated for conventional foods (universal practice)
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.
Adjudications
- Chocolate chips: sub-ingredients always declared in this market (no omission threshold).21 CFR 101.4(b)(2): compound ingredient declared with a parenthetical list of all components (option i) or by incorporating each component in order (option ii) — no de-minimis omission
- Baking powder: sub-ingredients always declared in this market (no omission threshold).21 CFR 101.4(b)(2): compound ingredient declared with a parenthetical list of all components (option i) or by incorporating each component in order (option ii) — no de-minimis omission
- soy lecithin: suggested statutory additive declaration shown below.
soy lecithin
21 CFR 101.22: certified colors by individual name; chemical preservatives with common name plus function - sodium bicarbonate: suggested statutory additive declaration shown below.
sodium bicarbonate
21 CFR 101.22: certified colors by individual name; chemical preservatives with common name plus function - Ingredients at ≤2% may be grouped after a quantifying statement (optional format below).
Contains 2% or less of Baking powder, Salt.
21 CFR 101.4(a)(2): ingredients ≤2% may follow the quantifying statement 'Contains __ percent or less of ___' (2 / 1.5 / 1.0 / 0.5%)
Advisories
- Advisory ("may contain") labeling is voluntary here, must be truthful, and cannot substitute for GMP allergen controls.FDA guidance: advisory ('may contain') labeling is voluntary, must be truthful and not misleading, and cannot substitute for CGMP allergen controls
05Rounding basis
| Nutrient | Declared value | Citation |
|---|---|---|
| Calories | 170kcal | 21 CFR 101.9(c)(1): nearest 10-calorie increment |
| Total Fat | 7g | 21 CFR 101.9(c)(2): nearest 1 g increment |
| Saturated Fat | 4.5g | 21 CFR 101.9(c)(2)(i): nearest 0.5 g increment |
| Trans Fat | 0g | 21 CFR 101.9(c)(2)(ii): less than 0.5 g expressed as zero |
| Cholesterol | 0mg | 21 CFR 101.9(c)(3): less than 2 mg expressed as zero |
| Sodium | 105mg | 21 CFR 101.9(c)(4): nearest 5 mg increment |
| Total Carbohydrate | 24g | 21 CFR 101.9(c)(6): nearest 1 g increment |
| Dietary Fiber | 0g | 21 CFR 101.9(c)(6)(i): less than 0.5 g expressed as zero |
| Total Sugars | 11g | 21 CFR 101.9(c)(6)(ii): nearest 1 g increment |
| Added Sugars | 11g | 21 CFR 101.9(c)(6)(iii): nearest 1 g increment |
| Protein | 2g | 21 CFR 101.9(c)(7): nearest 1 g increment |
| Vitamin D | 0mcg | FDA guidance (2020): nearest 0.1 mcg; %DV per 21 CFR 101.9(c)(8)(iii) |
| Calcium | 0mg | FDA guidance (2020): nearest 10 mg; %DV per 21 CFR 101.9(c)(8)(iii) |
| Iron | 0mg | FDA guidance (2020): nearest 0.1 mg; %DV per 21 CFR 101.9(c)(8)(iii) |
| Potassium | 0mg | FDA guidance (2020): nearest 10 mg; %DV per 21 CFR 101.9(c)(8)(iii) |
06Compliance tolerances
| Nutrient | Min | Max | Citation |
|---|---|---|---|
| Calories | — | 204.00 kcal | 21 CFR 101.9(g)(5): analyzed value must not exceed 120% of the declared value |
| Total Fat | — | 8.40 g | 21 CFR 101.9(g)(5): analyzed value must not exceed 120% of the declared value |
| Saturated Fat | — | 5.40 g | 21 CFR 101.9(g)(5): analyzed value must not exceed 120% of the declared value |
| Trans Fat | — | 0.00 g | 21 CFR 101.9(g)(5): analyzed value must not exceed 120% of the declared value |
| Cholesterol | — | 0.00 mg | 21 CFR 101.9(g)(5): analyzed value must not exceed 120% of the declared value |
| Sodium | — | 126.00 mg | 21 CFR 101.9(g)(5): analyzed value must not exceed 120% of the declared value |
| Total Carbohydrate | 19.20 g | — | 21 CFR 101.9(g)(4)(ii) Class II (naturally occurring): analyzed value must be at least 80% of the declared value |
| Dietary Fiber | 0.00 g | — | 21 CFR 101.9(g)(4)(ii) Class II (naturally occurring): analyzed value must be at least 80% of the declared value |
| Total Sugars | — | 13.20 g | 21 CFR 101.9(g)(5): analyzed value must not exceed 120% of the declared value |
| Added Sugars | — | 13.20 g | 21 CFR 101.9(g)(5): ≤120% of declared when added sugars are the only sugars source; mixed-sugar products verify by records, §101.9(g)(10)–(11) |
| Protein | 1.60 g | — | 21 CFR 101.9(g)(4)(ii) Class II (naturally occurring): analyzed value must be at least 80% of the declared value |
| Vitamin D | 0.00 mcg | — | 21 CFR 101.9(g)(4)(ii) Class II (naturally occurring): analyzed value must be at least 80% of the declared value |
| Calcium | 0.00 mg | — | 21 CFR 101.9(g)(4)(ii) Class II (naturally occurring): analyzed value must be at least 80% of the declared value |
| Iron | 0.00 mg | — | 21 CFR 101.9(g)(4)(ii) Class II (naturally occurring): analyzed value must be at least 80% of the declared value |
| Potassium | 0.00 mg | — | 21 CFR 101.9(g)(4)(ii) Class II (naturally occurring): analyzed value must be at least 80% of the declared value |
07Ingredient database matching
| Ingredient | Amount (g) | Source | Dataset version |
|---|---|---|---|
Wheat flour | 450 | 168913 · USDA FDC | fdc-2026-04 (free) |
Sugar Added sugars (spec): 100 g / 100 g | 250 | 169655 · USDA FDC | fdc-2026-04 (free) |
Butter | 200 | 173410 · USDA FDC | fdc-2026-04 (free) |
Chocolate chips Added sugars (spec): 40 g / 100 g | 120 | manual entry | — |
Baking powder | 8 | manual entry | — |
Salt | 5 | manual entry | — |
08Methodology & computation basis
- 1Ingredient matching — every recipe line is matched to the pinned food-composition dataset cited on the cover; manually entered values are marked as such.
- 2Process modeling — each declared cooking step applies mass-yield and nutrient-retention factors; the resulting mass trace is reproduced in the process section.
- 3Composition — nutrient totals are aggregated for the finished product and normalized to the statutory per-100 basis.
- 4Derived quantities — energy and derived values (salt, available carbohydrate, kJ) are computed with the market's statutory conversion factors.
- 5Rounding & display — every declared value is rounded under the market's statutory rounding rule; the applied rule is quoted verbatim per nutrient.
- 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
Nutrition values in this report were calculated from authoritative database entries (USDA FoodData Central) and the stated recipe. Under 21 CFR 101.9(g), compliance is determined by laboratory analysis of composites of the marketed product; databases used for calculation carry no FDA approval safe harbor for general processed foods. Final responsibility for label accuracy rests with the food business operator. Laboratory confirmation is recommended for recipes with high process variability (frying, fermentation, large moisture change).
- Law:
- FD&C Act §403(q) (21 U.S.C. §343(q)); 21 CFR 101.9
- Rounding:
- 21 CFR 101.9(c)
- Tolerance:
- 21 CFR 101.9(g)(4)–(6)
- Database calculation basis:
- 21 CFR 101.9(g) sets how FDA determines compliance (composite laboratory analysis of the marketed product against the tolerance classes), not how declared values are derived; FDA does not mandate finished-product analysis to generate them. FDA Guidance for Industry: Guide for Developing and Using Data Bases for Nutrition Labeling (1998) contemplates database-derived label values.
- racc:
- 21 CFR 101.12(b) Table 2
- servingGramRounding:
- 21 CFR 101.9(b)(7)(ii)
- servingsPerContainer:
- 21 CFR 101.9(b)(8)(i)
- singleServing:
- 21 CFR 101.9(b)(6)
- dualColumn:
- 21 CFR 101.9(b)(12)(i)
- householdUnits:
- 21 CFR 101.9(b)(5)(viii)
- vitaminMineralIncrements:
- FDA Guidance for Industry (2020): Declaration of Quantitative Amounts of Vitamins and Minerals (nonbinding recommended increments)
- energyFactors:
- 21 CFR 101.9(c)(1)(i)(C), (F)
- ingredientList:
- 21 CFR 101.4: common or usual names, descending order of predominance by weight; 101.4(a)(2) 2%-or-less grouping; 101.4(b)(2) compound ingredients
- allergens:
- 21 U.S.C. 343(w) (FALCPA + FASTER Act): 9 major allergens — 'Contains' statement or in-list parenthetical; FDA allergen guidance Ed. 5 (Jan 2025)
- quid:
- 21 CFR 102.5(b) (characterizing-ingredient percentage) and 101.30 (percent juice) — no general QUID regime
11Document control & sign-off
- Issued
- 2026-07-01
- Regulation version
- us-cfr101-9-2016
- Dataset
- fdc-2026-04
Prepared by
FoodFact compliance engine — automated, deterministic computation
Reviewed by
Approved by
12Scope & limitations
The values in this report are computed from the cited food-composition databases and the recipe as entered; they are not a laboratory analysis of the finished product. Where a borderline advisory appears, confirmatory analysis is recommended.
The declaration reflects the regulation version in force on 2026-07-01. Regulatory texts change; re-check before reprinting artwork after that date.
The food business operator remains responsible for the accuracy of the inputs (recipe, ingredient specifications, serving size) and for final label compliance, including elements outside this report's scope (allergen declaration, ingredient list, claims wording, language requirements).