4 replies to this topic

[seneyu]

Hi everyone, I am stuck with collecting nutritional data for some spice ingredients. My supplier told me that spice nutritional information is provided by the USDA's NAL Nutrient Database, and some information like trans fat and total sugars are omitted from the specs. The omitted data does not mean "zero." My supervisor insists that we cannot go forward unless we get the data. Since those data are not provided, how do other companies label their nutritional data in final product? Do other companies usually measure spice trans fat and total sugars on their own? Thank you! 

[FurFarmandFork]

You'd have to provide some specific examples. But if it's a "beneficial" type 1 ingredient like vitamins, you can declare omitted results as zero since you're allowed to under-declare those. If it's something like sugar missing, well that's tougher, but depending on the ingredient (e.g. iodized salt) you may be able to infer when it's essentially zero.

 

You can reference USDA's database yourself and click for the "full report", generally there are no omissions..

 

https://ndb.nal.usda...per&ds=SR&manu=

[seneyu]

Thank you for the reply. More specifically I am looking at coriander and cumin. If you check the two, total sugars for example there is a value recorded for cumin but not coriander. In this case, how can I calculate the total sugars for my final product if I used coriander? How should I deal with ingredients with incomplete data?

[FurFarmandFork]

Well, for the example you just used. The USDA database for coriander seed gave you total carbohydrates and fiber. Subtract fiber from total carbohydrates for a conservative estimate of total sugars. It's not going to be precise but you do what you can with the data you have.

 

If databasing is not giving you the accuracy you want either from estimates like the one above or missing data, the best way is always to do your own testing. Generally a full nutrition analysis runs about $500. You can make your own ingredient databse or you can test your finished products. just know that nutrition values always vary by season/supplier/moisture content.

[Scampi]

The nutritional information panel is based on the ingredients as a whole finished product, not each of the ingredients (unless of course you are also selling it as a single ingredient item)

 

www.fda.gov/Food/LabelingNutrition/default.htm

 

I would not try to calculate out nutritional information, send FG to certified lab and let them generate the nutritional panel for you