What the tool does
A small producer usually keeps the nutrition label in one paid tool and the recipe cost in a spreadsheet, and the two drift apart when the recipe or the serving changes. Here one recipe feeds both.
- Recipe: ingredients from USDA FoodData Central (3,484 foods), your own ingredients typed from the supplier label, or another recipe (a dough, a sauce) used as an ingredient. Quantities in grams, kilograms, ounces, pounds, cups and spoons; cups and spoons use the weights measured by USDA for that food.
- Cooking yield: the weight after baking or cooking. Nutrients stay and water is lost, so values per 100 g are recalculated from the finished weight.
- Labels: the US Nutrition Facts (with the second column when the package is 200 to 300 % of the reference amount), the EU nutrition declaration per 100 g with an optional portion column, and the Korean 영양정보 box per package, per 100 g or per piece as the rules decide. Each label uses its country's rounding, zero rules and daily values. The nutrition tables of Japan (栄養成分表示 with the 推定値 statement) and China (营养成分表 to GB 28050-2011 or 2025) can be added.
- Basis: every number traced from the ingredients to the label, with the rule applied. The basis report PDF can be kept with the product records.
- Ingredients and allergens: the ingredient list in descending order of weight and the allergen statement of each country. You tick the allergens of each ingredient; the tool never guesses them.
- Cost: purchase prices with trim loss, Q factor, packaging, labour and overhead, the cost per unit and per kilogram, and the price for a target food cost. The workbook keeps the formulas.
How to use it
- Search the ingredients, paste a recipe, or add your own ingredient from the supplier label.
- Enter the quantities and the weight of the batch after cooking.
- Enter the net weight of a package and the serving size, and choose the labels and the food category.
- Tick the allergens on the ingredients tab and give each ingredient its name on the label.
- Read the checks, then export the labels as PNG, SVG or PDF, the basis report and the workbook.
Rules used
United States: 21 CFR 101.9 (order, rounding, daily values, format) and 101.12 (reference amounts). European Union: Regulation (EU) No 1169/2011 Annexes XIII to XV and the 2012 Commission guidance on tolerances and rounding. Korea: 식품등의 표시기준 별지 1 and 도 3, and the daily values of 시행규칙 별표 5. Allergen lists: 21 U.S.C. 321(qq), Annex II of Regulation 1169/2011, and 시행규칙 별표 2. The texts were read on 2026-10-19 and 2026-10-20.
How it was checked
The rounding rules are tested at their limits before every release: US calories below 5, at 50 and above, fat at 0.5 and 5 g, sodium at 5 and 140 mg, and the vitamin and mineral steps of the example in 101.9(d)(8) (vitamin D 10 %, calcium 20 %, iron 45 %, potassium 6 %); EU values at 0.5 g, 10 g and the salt limits of Table 4 and the 8.5 g example of the guidance; Korean sodium at 120 mg, trans fat at 0.2 and 0.5 g, the rule that a parallel basis cannot show 0 when the package value is not 0, and the choice between per package, per 100 g and per piece; the blueberry jam worksheet of the Tokyo Metropolitan Government (1,500 g of jam, 250 g jar: 410 kcal, protein 0 g, fat 0 g, carbohydrate 105 g, salt equivalent 0 g) reproduced exactly; and the per-serving example of the GB 28050-2025 questions and answers (0.4 g of protein kept because the value per 100 g is above the limit).
Limits
Database values are averages; the values of your ingredients and the way you cook decide the true content, and a laboratory test is the reference. Health and nutrient claims, front-of-pack symbols, the ingredient lists and allergen statements of Japan and China, Brazil, supplements and alcohol are not covered yet. The business that sells the food is responsible for its label.
Last checked 2026-10-20