Nutrition Label Import
Importing Ingredients from Nutrition Labels
Introduction: When to Use Nutrition Label Import
The Nutrition Label Import is your tool for creating ingredients directly from product packaging. This method is perfect when:
- USDA doesn’t have your specific ingredient: Branded products, specialty items, or regional foods
- You have the product in hand: The easiest way – just read the label and type the values
- You need exact product data: Specific brand formulations that may differ from generic USDA entries
- You’re working with processed foods: Many processed items have detailed nutrition labels
- Regional products: Items specific to your country or region
The Challenge: Missing Ice Cream Data
Just like with USDA import, there’s a critical point to understand: Standard nutrition labels don’t contain the specialized properties needed for ice cream formulation.
What nutrition labels DO show:
- Calories/Energy
- Total Fat (and sometimes saturated/trans fat)
- Total Carbohydrates
- Total Sugars (maybe added sugars)
- Protein
- Salt/Sodium
- Sometimes: fiber, cholesterol, vitamins/minerals
What nutrition labels DON’T show (but ice cream needs):
- ❌ PAC (Freezing Point Depression): Never on labels – must be calculated
- ❌ POD (Sweetness Power): Never on labels – must be calculated
- ❌ Individual sugar types: Rarely shown (sucrose vs glucose vs lactose vs fructose)
- ❌ Milk Fat vs Total Fat: Labels only show “Total Fat”
- ❌ MSNF (Milk Solids Not Fat): Critical for dairy but never on labels
- ❌ Cocoa Fat vs Total Fat: Not distinguished on chocolate labels
- ❌ Water content: Almost never listed
⚠️ Key Understanding: The Nutrition Label Import page takes the basic data from your product label and uses your Food Type selection to calculate the missing ice cream-specific properties. This is why choosing the correct food type is absolutely critical!
The Nutrition Label Import Workflow
Importing from a nutrition label is a straightforward 4-step process:
- Select format: Choose EU or US nutrition label format
- Enter values: Type exactly what you see on the label
- Select food type: Tell the calculator what kind of ingredient this is
- Apply: Let the calculator compute ice cream properties
Opening the Nutrition Label Import Page
There are two ways to access nutrition label import:
Method 1: From Edit Ingredient Page
- Open an ingredient in the Edit Ingredient page
- Look for the “Import Data” section
- Click the “Nutrition Label” button
Method 2: When Creating New Ingredient
- Click “New Ingredient” from the Ingredient Library
- In the creation dialog, select “Nutrition Label” as the import method
Step 1: Choose Your Label Format (EU vs US)
The first decision is selecting which nutrition label format to use. The Ice Cream Calculator supports both major formats and automatically detects your region on first visit.
EU Format
Used in: European Union, UK, and many other countries
Characteristics:
- Always shown per 100g or 100ml
- Energy in both kJ and kcal
- Carbohydrates listed separately from fiber
- “of which sugars” as subcategory of carbohydrates
- “of which saturated” as subcategory of fat
- Shows “Salt” (not sodium)
- Fiber listed separately
US Format
Used in: United States, Canada (similar), and some other countries
Characteristics:
- Shown per serving (you must convert to per 100g)
- Energy in calories only
- Total Carbohydrates includes fiber
- Dietary Fiber as subcategory
- Total Sugars and Added Sugars shown
- Shows “Sodium” in mg (not salt)
- Includes cholesterol
- Sometimes shows trans fat
Which Format Should You Use?
Simple rule: Use whichever format is on your product packaging.
The calculator handles the differences automatically:
- EU format: Everything is already per 100g – just copy the values
- US format: Enter the serving size, and values will be automatically converted to per 100g basis
💡 Pro Tip: The page automatically detects your region on first visit. European users will see the EU tab, American users will see the US tab. You can always switch manually if needed.
Step 2: Enter Nutrition Values (EU Format)
If using the EU format, entering data is straightforward – everything is already per 100g.
EU Input Fields
| Field | What to Enter | Example |
|---|---|---|
| Energy | Calories in kcal (per 100g) Ignore the kJ value | 347 kcal |
| Fat | Total fat in grams (per 100g) | 36.0 g |
| – of which saturated | Saturated fat in grams (per 100g) | 22.5 g |
| Carbohydrate | Total carbohydrates EXCLUDING fiber (per 100g) This is different from US! | 3.1 g |
| – of which sugars | Total sugars in grams (per 100g) | 3.1 g |
| Fibre | Dietary fiber in grams (per 100g) Listed separately in EU format | 0.0 g |
| Protein | Protein in grams (per 100g) | 2.1 g |
| Salt | Salt in grams (per 100g) EU uses salt, not sodium | 0.08 g |
EU Format Tips
- Always per 100g: No conversion needed – just copy exactly what you see
- Ignore kJ: The calculator only needs kcal (kilocalories)
- Carbs exclude fiber: EU format lists fiber separately
- Use salt, not sodium: EU labels show salt directly
- Decimal separators: The calculator accepts both comma (,) and period (.) as decimal separators
💡 Example – Heavy Cream (EU Label):
If your heavy cream label shows:
• Energy: 1452 kJ / 347 kcal
• Fat: 36.0g (of which saturated: 22.5g)
• Carbohydrate: 3.1g (of which sugars: 3.1g)
• Protein: 2.1g
• Salt: 0.08g
Just enter those exact numbers (in bold) into the calculator!
Step 2: Enter Nutrition Values (US Format)
If using the US format, you’ll need to enter the serving size first, then the calculator will convert everything to per 100g basis automatically.
US Input Fields
| Field | What to Enter | Example |
|---|---|---|
| Serving Size | ⭐ MOST IMPORTANT: Serving size in grams Convert cups/oz to grams if needed | 30 g (or 1 fl oz = 30g for liquids) |
| Calories | Calories per serving | 104 calories |
| Total Fat | Total fat in grams per serving | 10.8 g |
| Saturated Fat | Saturated fat in grams per serving | 6.8 g |
| Trans Fat | Trans fat in grams per serving Often 0g or not listed | 0 g |
| Cholesterol | Cholesterol in milligrams per serving | 40 mg |
| Sodium | Sodium in milligrams per serving US uses sodium, not salt | 30 mg |
| Total Carbohydrate | Total carbs INCLUDING fiber (per serving) This is different from EU! | 0.9 g |
| Dietary Fiber | Fiber in grams per serving Subcategory of total carbs | 0.0 g |
| Total Sugars | All sugars in grams per serving | 0.9 g |
| Added Sugars | Added sugars in grams per serving Subcategory of total sugars | 0 g |
| Protein | Protein in grams per serving | 0.6 g |
US Format Critical: Serving Size Conversion
The serving size field is THE MOST IMPORTANT entry for US labels. All other values will be mathematically converted based on this.
Common US serving conversions:
| Label Says | Enter as Grams | Conversion |
|---|---|---|
| 1 cup | ~240g (liquids) ~120-150g (solids) | Varies by density – check label |
| 1 tablespoon (Tbsp) | ~15g | 1 Tbsp ≈ 15ml ≈ 15g for liquids |
| 1 teaspoon (tsp) | ~5g | 1 tsp ≈ 5ml ≈ 5g for liquids |
| 1 fluid ounce (fl oz) | ~30g | 1 fl oz ≈ 30ml ≈ 30g for liquids |
| 1 ounce (oz) – weight | ~28g | 1 oz = 28.35g exactly |
Good news! Most US nutrition labels now include the gram weight in parentheses. For example:
- “Serving Size: 1 cup (240g)” → Enter 240
- “Serving Size: 2 Tbsp (30g)” → Enter 30
- “Serving Size: 1/2 cup (113g)” → Enter 113
⚠️ Critical: If you enter the wrong serving size, ALL your calculations will be wrong! Double-check this number. The calculator uses it to convert everything to per 100g basis.
US Format Tips
- Always find the gram weight: Look for “(##g)” in parentheses after the serving description
- Carbs include fiber: US format has fiber as a subcategory of total carbohydrates
- Sodium vs Salt: US uses sodium in mg – calculator converts to salt automatically
- mg fields: Cholesterol and sodium are in milligrams, not grams
- Decimal separators: Use period (.) for decimals in US format
💡 Example – Heavy Cream (US Label):
Label shows “Serving Size: 1 Tbsp (15g)”
• Calories: 52
• Total Fat: 5.4g
• Saturated Fat: 3.4g
• Cholesterol: 20mg
• Sodium: 5mg
• Total Carbs: 0.5g
• Sugars: 0.5g
• Protein: 0.3g
The calculator will automatically convert to per 100g basis!
Understanding Calculated Values
As you enter nutrition values, the calculator shows real-time feedback in the “Calculated Values” panel on the right side.
Macro Totals Check
The calculator continuously validates that your entries make sense:
What it checks:
- Total macros vs serving size: Fat + Protein + Carbs + Salt should not exceed serving size
- Color-coded feedback:
- 🟢 Green chip = Good (totals are reasonable)
- 🔴 Red chip = Error (totals exceed serving size)
- Remaining weight: Shows water + ash + other unmeasured components
Example calculation:
Serving size: 100g Fat: 36.0g Protein: 2.1g Carbs: 3.1g Fiber: 0.0g Salt: 0.08g ------------------------ Total macros: 41.28g / 100g ✅ Remaining: 58.72g (58.7%) ✅
Estimated Water Content
One of the most important calculations is water content, which is almost never on nutrition labels.
How water is estimated:
Water = Serving Size - (Protein + Fat + Carbs + Fiber + Salt + 1g ash estimate) For heavy cream example: Water = 100g - (2.1g + 36.0g + 3.1g + 0.0g + 0.08g + 1.0g) Water = 100g - 42.28g Water = 57.72g (57.7%)
Water Override (Advanced)
If you know the exact water content (from a technical data sheet or manufacturer specification), you can override the estimate:
- Enter the known water content in grams per serving
- The calculator will use your value instead of the estimate
- Clear the field to return to automatic estimation
When to use water override:
- You have manufacturer technical specifications
- The ingredient is measured by Karl Fischer titration
- You’re working with ingredients where water content is critical
- The estimated value seems unreasonable
⚠️ Note: The automatic water estimation includes a 1g “ash estimate” for minerals and other unmeasured components. This is a standard approximation used in nutritional analysis.
Validation Errors and Warnings
Before you can apply the data, the calculator validates that all entries are logical and mathematically correct.
Common Validation Errors
| Error Message | What It Means | How to Fix |
|---|---|---|
| “Total macros exceed serving size” | Fat + Protein + Carbs + Salt adds up to more than 100g | Double-check your entries. One or more values is likely too high. |
| “Saturated fat cannot exceed total fat” | You entered saturated fat higher than total fat | Saturated fat is part of total fat, so it must be less than or equal to total fat. |
| “Total sugars cannot exceed total carbohydrates” | Sugars are higher than carbs | Sugars are part of carbohydrates. Check if you entered grams vs percentage incorrectly. |
| “Fiber cannot exceed total carbohydrates” | Fiber is higher than total carbs | Fiber is part of carbohydrates (US format) or separate (EU format). Check your values. |
| “Added sugars cannot exceed total sugars” | Added sugars field is higher than total sugars | Added sugars are a subcategory of total sugars. One must be wrong. |
| “Saturated + trans fat cannot exceed total fat” | The sum of saturated and trans fat is greater than total fat | Both are subcategories of total fat. Check all three values. |
Why Validation Matters
These validations prevent common data entry mistakes:
- Typos: Catching “36.0” entered as “360”
- Unit confusion: Grams vs milligrams vs percentages
- Wrong serving size: Using per serving values where per 100g was needed
- Mathematical impossibilities: Parts cannot exceed the whole
💡 Pro Tip: If you see validation errors, don’t panic! Read the error message carefully – it tells you exactly what’s wrong. Usually it’s just a simple typo or wrong decimal place.
Step 3: Food Type Selection (CRITICAL!)
This is the most important decision in the nutrition label import process. The food type you select determines how the Ice Cream Calculator transforms basic nutritional data into ice cream-specific properties.
Because this section is so important, and identical to the USDA import process, please refer to Part 2: Food Type Selection for complete details on:
- Why food type matters
- The four food type categories (General, Dairy, Chocolate, Lactose-Free Dairy)
- How each type transforms the data differently
- Decision guide for choosing the right type
- Comparison tables and examples
Quick Food Type Reference
| Choose This Type | For These Ingredients | Key Transformation |
|---|---|---|
| General Food | Fruits, nuts, eggs, honey, syrups, stabilizers, grains, vegetables | Treats all sugars as sucrose No special fat classification |
| Dairy Product | Milk, cream, yogurt, cheese, butter, sour cream, crème fraîche | Fat → Milk Fat Natural sugars → Lactose Calculates MSNF |
| Chocolate/Cocoa | Chocolate bars, cocoa powder, chocolate chips, cacao nibs | Fat → Cocoa Fat Solids → Cocoa Solids Calculates Hardening Factor |
| Lactose-Free Dairy | Lactose-free milk, lactose-free cream, lactose-free yogurt | Fat → Milk Fat Natural sugars → Glucose + Galactose Calculates MSNF |
⚠️ Remember: Choosing the wrong food type will give you completely incorrect PAC/POD calculations! A dairy product marked as “General Food” will show POD 5x higher than it should be, making your ice cream recipes fail.
Step 4: Apply and Import
Once you’ve entered all the nutrition values, selected the correct food type, and verified there are no validation errors, you’re ready to import the data.
The Apply Button
The Apply button is located in the top-right corner of the page, next to the back arrow.
When you can click Apply:
- ✅ At least some nutrition values entered (not all fields required)
- ✅ No validation errors showing
- ✅ Food type selected
- ✅ Macro totals make sense
When Apply is disabled (button grayed out):
- ❌ No nutrition values entered at all
- ❌ Validation errors present
- ❌ Macro totals exceed serving size
What Happens When You Click Apply
The calculator performs several important operations:
- Converts to per 100g basis: If using US format, all values are mathematically converted
- Calculates ice cream properties: PAC, POD, and food-type-specific properties
- Estimates water content: Calculates the moisture level (or uses your override)
- Updates your ingredient: All calculated values are stored in your ingredient
- Returns to Edit Ingredient: You’re back in the main ingredient editor
After Applying: What You’ll See
After clicking Apply:
- Success message: Green notification confirming data was applied
- Return to Edit Ingredient: Automatically navigated back to the main ingredient editor
- All fields populated: Your ingredient now has complete nutritional data
- Ice cream properties calculated: PAC, POD, MSNF, etc. are all computed
✅ Success! Your ingredient now has all the ice cream-specific properties calculated from the nutrition label. You can review them in the Edit Ingredient page, make any manual adjustments if needed, and save to your ingredient library.
Common Scenarios and Examples
Scenario 1: Heavy Cream (EU Label)
Product: Heavy Cream 36% fat
Label Format: EU (per 100g)
Food Type: Dairy Product
| Nutrition Label Shows | Enter This |
|---|---|
| Energy: 1452 kJ / 347 kcal | Calories: 347 |
| Fat: 36.0g (of which saturated: 22.5g) | Fat: 36.0, Saturated: 22.5 |
| Carbohydrate: 3.1g (of which sugars: 3.1g) | Carbs: 3.1, Sugars: 3.1 |
| Fibre: 0.0g | Fiber: 0 |
| Protein: 2.1g | Protein: 2.1 |
| Salt: 0.08g | Salt: 0.08 |
Calculated Ice Cream Properties:
- Water: ~56%
- Milk Fat: 36%
- MSNF: ~8%
- PAC: 3.1
- POD: 0.5
Scenario 2: Dark Chocolate (US Label)
Product: 70% Dark Chocolate
Label Format: US (per 3 squares = 30g)
Food Type: Chocolate/Cocoa Product
| Nutrition Label Shows | Enter This |
|---|---|
| Serving Size: 3 squares (30g) | Serving: 30 |
| Calories: 170 | Calories: 170 |
| Total Fat: 13g (Saturated: 8g) | Fat: 13, Saturated: 8 |
| Total Carbohydrate: 13g | Carbs: 13 |
| Dietary Fiber: 3g | Fiber: 3 |
| Total Sugars: 7g | Sugars: 7 |
| Protein: 2g | Protein: 2 |
| Sodium: 5mg | Sodium: 5 |
Calculated Ice Cream Properties (converted to per 100g):
- Cocoa Fat: ~43%
- Cocoa Solids: ~20%
- Hardening Factor: 75
- PAC: 23
- POD: 23
Scenario 3: Strawberries (Fresh Produce)
Product: Fresh Strawberries
Label Format: EU (per 100g)
Food Type: General Food
| Nutrition Label Shows | Enter This |
|---|---|
| Energy: 136 kJ / 32 kcal | Calories: 32 |
| Fat: 0.3g | Fat: 0.3 |
| Carbohydrate: 5.5g (of which sugars: 4.9g) | Carbs: 5.5, Sugars: 4.9 |
| Fibre: 2.0g | Fiber: 2.0 |
| Protein: 0.7g | Protein: 0.7 |
| Salt: 0.00g | Salt: 0 |
Calculated Ice Cream Properties:
- Water: ~91%
- PAC: 4.9 (treats sugars as sucrose)
- POD: 4.9
Scenario 4: Lactose-Free Milk (US Label)
Product: Lactose-Free Whole Milk
Label Format: US (per 1 cup = 240ml = 244g)
Food Type: Lactose-Free Dairy
| Nutrition Label Shows | Enter This |
|---|---|
| Serving Size: 1 cup (244g) | Serving: 244 |
| Calories: 150 | Calories: 150 |
| Total Fat: 8g (Saturated: 5g) | Fat: 8, Saturated: 5 |
| Total Carbohydrate: 12g | Carbs: 12 |
| Total Sugars: 12g | Sugars: 12 |
| Protein: 8g | Protein: 8 |
| Sodium: 120mg | Sodium: 120 |
Calculated Ice Cream Properties (per 100g basis):
- Milk Fat: ~3.3%
- MSNF: ~8.6%
- PAC: 9.3 (much higher than regular milk!)
- POD: 2.7 (higher than regular milk!)
⚠️ Notice: Lactose-free milk has nearly DOUBLE the PAC and TRIPLE the POD of regular milk, even though the nutrition label looks almost identical! This is why selecting “Lactose-Free Dairy” instead of “Dairy Product” is critical.
Tips for Successful Nutrition Label Import
1. Always Double-Check Serving Size (US Format)
This is the #1 source of errors:
- Look for the gram weight in parentheses
- Verify cups/tablespoons conversions
- Remember: 1 cup ≠ always 240g (varies by ingredient density)
2. Watch for EU vs US Carbohydrate Differences
| Format | Carbohydrates Field | Fiber Field |
|---|---|---|
| EU | Carbs EXCLUDE fiber | Listed separately |
| US | Carbs INCLUDE fiber | Listed as subcategory |
3. Food Type Selection Checklist
Before clicking Apply, verify:
- ❓ Is it dairy? → Choose Dairy or Lactose-Free Dairy
- ❓ Is it chocolate/cocoa? → Choose Chocolate
- ❓ Is it anything else? → Choose General Food
4. Validate Before Applying
Look for these warning signs:
- 🚨 Remaining weight is negative or zero
- 🚨 Remaining weight is >70% (probably missing data)
- 🚨 Saturated fat equals or exceeds total fat
- 🚨 Sugars exceed carbohydrates
5. Use Clear All for Fresh Start
If you make mistakes or want to start over:
- Click the “Clear All” button at bottom of nutrition table
- All fields reset to zero
- Serving size resets to 100g (EU) or 30g (US)
- Food type remains selected
Troubleshooting Common Issues
Problem: “Total macros exceed serving size”
Likely causes:
- Typo: “36.0” entered as “360”
- Wrong decimal separator
- Entered percentages instead of grams
- Wrong serving size (US format)
Solution: Review all entries, especially check for decimal point errors.
Problem: Water estimate is negative or near zero
Likely causes:
- Total of all macros exceeds 100g
- You’re importing a very dry ingredient (powder, sugar, etc.)
- Data entry errors
Solution:
- For dry ingredients: This is normal (e.g., cocoa powder has <5% water)
- For wet ingredients: Check your entries for errors
- Use water override if you know the actual water content
Problem: PAC/POD values seem wrong
Check these things:
- Food type correct? Dairy marked as “General” will have 5x higher POD
- Serving size correct? US format conversions affect everything
- Values per 100g? EU format should be per 100g, not per serving
Expected ranges for reference:
- Sugar: PAC ~100, POD ~100
- Milk: PAC ~5, POD ~0.8
- Heavy cream: PAC ~3, POD ~0.5
- Chocolate: PAC ~20-30, POD ~20-40
- Fruit: PAC ~5-10, POD ~5-10
Problem: Apply button is grayed out
Possible reasons:
- No nutrition values entered yet
- Validation errors present (check top of page)
- All fields are zero
Solution: Enter at least some nutrition values and fix any validation errors shown at the top of the page.
Summary: Nutrition Label Import Process
You’ve now learned the complete nutrition label import system:
- Choose format – EU (per 100g) or US (per serving)
- Enter nutrition values – Type exactly what the label shows
- Verify calculations – Check macro totals and water estimate
- Select food type – Critical for correct PAC/POD calculations
- Fix validation errors – Resolve any warnings before applying
- Apply data – Import calculated properties to your ingredient
Key Takeaways:
- ✅ Nutrition labels provide basic data – calculator adds ice cream properties
- ✅ Food type selection is CRITICAL for accurate calculations
- ✅ US format requires accurate serving size in grams
- ✅ EU format is simpler – already per 100g
- ✅ Validation prevents common data entry mistakes
- ✅ Water content is estimated (can be overridden)
- ✅ PAC and POD are calculated from sugar composition and food type
✅ You’re now ready to create ingredients from nutrition labels! This method works for any product with a nutrition label – from store-bought cream to artisanal chocolate to fresh fruits.
Last updated: [Current Date]
Version: 1.0