“EuroFIR Guideline on Calculation of Nutrient Content of Foods for Food Business Operators” Food Chemistry, 238 (2018) 35–41

Machackova M., Giertlova A., Porubska J., Roe M., Ramos C., Finglas P.. (2017)

Food Chemistry, 238, 35-41

This paper presents a Guideline for calculating nutrient content of foods by calculation methods for food
business operators and presents data on compliance between calculated values and analytically determined
values. In the EU, calculation methods are legally valid to determine the nutrient values of foods
for nutrition labelling (Regulation (EU) No 1169/2011). However, neither a specific calculation method
nor rules for use of retention factors are defined. EuroFIR AISBL (European Food Information Resource)
has introduced a Recipe Calculation Guideline based on the EuroFIR harmonized procedure for recipe calculation.
The aim is to provide food businesses with a step-by-step tool for calculating nutrient content of
foods for the purpose of nutrition declaration. The development of this Guideline and use in the Czech
Republic is described and future application to other Member States is discussed. Limitations of calculation
methods and the importance of high quality food composition data are discussed.

Food Chemistry, 238, 35-41

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