Calculate nutrition and allergen information from recipes
Manufacturers create nutrition and allergen information from recipes
Fits: Research & development · Legal & compliance · Production, engineering & maintenance
From the recipe and raw material data, a traceable draft of the nutrition table, ingredients list and allergen labelling is produced in minutes. With every recipe change you recalculate, instead of overlooking old labels.
Is this for you?
- You produce prepacked food or provide allergen information for dishes, and recipes change regularly.
- You have supplier specifications with nutritional values and allergens for your raw materials.
- You currently recalculate in Excel or have every product analysed individually.
Take a simple recipe with the nutritional values from your supplier specifications and use the template below to calculate the values per 100 g. Compare the result with your current label and see which information is marked as “missing”.
How to go about it
- Define the product, reference quantity and scope of labelling
- Compile the recipe and raw material specifications
- Have nutritional values, ingredients list and allergens calculated
- Check against specifications and legal requirements
- Approve and print the label
- Maintain the raw material master data and allergen matrix
Templates to copy
The complete guide
- 6 steps explaining exactly what to do
- 3 proven templates to copy into your own AI
- Safe use: data, checking, deciding, informing
- Pitfalls, effort and how to recognise success
With the training you get all 430 guides for as long as your access runs.
Same approach, other use cases
21 more use cases follow the pattern “Translating & rewording”.
LK-06 · Legal status 08.10.2026