How do manufacturers deteimine the Nutrition Facts of their products? Do they calculate the raw ingredients and divide it by the number of finished product or do they analyse it after the product is finished?
For MRPs I would think the former method because they have a precise goal for the finihed product. But what about more “variable” items like a can of soup? For example, not every can has the same number of pieces of potatoes, beef, celery, etc.
Also, what is the distinction they use for Carbs being listed under Sugar or Other Carbohydrates? GI?
I think “sugar” is like a brand name for sucrose (glucose-fructose is another name). So, on cereal boxes (that’s where I see ‘sugar’ the most), the carbs will be split between sugar (sucrose, I think), starch (poly-glucose) and dietary fibre.
oh yeah, I’m sure with soup/burgers/etc it’s a rough average.
Way back in the days when MM2K was a good mag, there was an article that stated small companies were given a 20% margin(plus or minus) on their labeling. I think it was something from Keith Klein (whatever happened to him?) This always bothered me. What constitutes a small company? Anyway, damn good question. I hope someone with the knowledge answers it.