How Do Companies Get Their Nutrition Facts?

December 16, 2025 •

3 min read

According to the U.S. Food and Drug Administration (FDA), manufacturers are legally responsible for the accuracy of the nutrition facts displayed on their food products. So, how do companies get their nutrition facts and guarantee this information is reliable for consumers? The process involves detailed laboratory testing, software-based calculations, and strict adherence to governmental guidelines.

Quick Summary

Food manufacturers use two main methods: laboratory testing of finished products for high accuracy, or software calculations based on ingredient databases for efficiency and cost-effectiveness. The process must comply with regulatory body rules, such as the FDA's, and ensures consumers receive accurate information on food labels.

Key Points

Two Primary Methods: Companies use either in-depth laboratory testing for maximum accuracy or software-based analysis using certified ingredient databases for efficiency.
Regulatory Oversight: Governmental bodies, such as the FDA, set strict rules regarding serving sizes, rounding, and formatting that companies must follow when creating nutrition labels.
Variable Precision: The accuracy of nutrition facts can vary depending on the method used and the natural variability of raw ingredients, which is why regulatory rounding rules exist.
Trust and Transparency: Accurate nutrition labeling is vital for consumer confidence and allows individuals to make informed dietary choices based on reliable data.
Technology's Role: Modern tools like software, AI, and cloud-based services have made nutritional analysis faster and more accessible for businesses of all sizes.
Processing Matters: Lab testing can precisely measure nutrient changes that occur during cooking, such as the increase of calories when food is fried.
Manufacturer Responsibility: Under FDA policy, it is the manufacturer's responsibility to ensure that the nutrition information on their product labels is valid and complies with all regulations.

Methods for Determining Nutrition Facts

Food manufacturers rely on two primary methods to determine the nutritional content of their products: laboratory analysis and database calculation. These methods can be used independently or in combination, depending on the product's complexity, cost constraints, and desired level of accuracy. Compliance with regulatory bodies like the FDA in the United States is mandatory regardless of the method chosen.

Laboratory Analysis: The Gold Standard for Precision

Lab testing is considered the most accurate method, especially for complex products or those undergoing significant processing. This involves sending samples to accredited labs for chemical analysis. Techniques like chromatography measure macronutrients, while methods like spectrometry analyze micronutrients. Bomb calorimetry determines calorie content. Representative sampling accounts for variations, and analysis adjusts for changes during cooking.

Database Calculation: A Cost-Effective Approach

For simpler products, using certified databases is often more practical. This method uses databases with pre-tested ingredient data. Software calculates total nutritional values from recipe ingredients. Accuracy depends on the database quality and ingredient consistency.

Regulatory Compliance and Accuracy

Both methods must follow regulations, such as those by the FDA in the U.S.. Manufacturers are responsible for label accuracy. Rounding rules allow for some natural variation. Standard Reference Materials (SRMs) from organizations like NIST help ensure testing consistency. Accurate labeling is vital for consumer trust and informed choices.

Comparison of Methods


Feature	Laboratory Analysis	Database Calculation
Accuracy	High. Measures final product composition directly, including processing effects.	Moderate. Reliant on database quality and consistency of raw ingredients.
Cost	High. Can be thousands of dollars per SKU, especially for complex products.	Low to moderate. Annual software subscriptions or per-label fees are much lower.
Speed	Slow. Involves collecting samples, shipping, and lab processing time.	Fast. Instantaneous results once recipe data is entered into the software.
Best For	Complex recipes, products with significant processing, or when high precision is critical.	Simple products, small batches, menu labeling, or initial R&D estimations.
Compliance	Provides the strongest verifiable data for regulatory scrutiny.	Sufficient for many products, but might require additional validation for complex items or specific claims.

The Journey to Your Cereal Box

Companies often combine both methods. For example, a cereal manufacturer might use lab tests initially for their unique formula and then rely on database calculations and supplier data for ongoing production. Smaller businesses might opt for database software due to cost.

Conclusion

Companies determine nutrition facts through lab analysis or database calculations, guided by regulations like the FDA's. While lab analysis offers high precision, database calculation is a cost-effective alternative. Both methods aim to provide consumers with accurate information for informed dietary decisions.

For more detailed regulatory information on the US Nutrition Facts label, consult the FDA's official guidelines. U.S. Food and Drug Administration (FDA) Website

The Role of Technology in Modern Nutrition Labeling

Technology has improved nutrition labeling.

Artificial Intelligence and Data Analytics: AI is being used to predict nutrient content and optimize formulations.
Cloud-Based Software: Online services make labeling tools accessible to small businesses.
Blockchain for Supply Chain Transparency: Some companies are exploring blockchain to track ingredient data from farm to shelf.

This integration of science and technology enhances the accuracy and reliability of nutrition facts in the food system.

Frequently Asked Questions

No, lab testing is not always required. While the FDA recommends it for maximum accuracy, especially for complex products, companies can also use certified nutrient databases and software to calculate the information, as long as it's accurate and compliant.

Nutrition facts are highly accurate but are not absolute. They represent a reliable average and must adhere to specific rounding rules set by regulatory bodies like the FDA, which allows for slight variation from batch to batch.

Database analysis uses software to calculate nutrient totals based on a recipe's ingredients and known nutritional values from a database. Lab analysis involves physically testing a finished product sample in a laboratory to measure its exact chemical composition, providing more precise results for complex foods.

To address natural variability, such as a vegetable's nutrient content changing due to soil or season, food manufacturers perform representative sampling and testing on multiple batches. Regulatory guidelines also include rounding rules that account for these slight differences.

Yes, a small business can create its own nutrition label by using database software or online services. They must ensure that the data is accurate and the final label format complies with all local and federal regulations.

Yes, cooking methods can significantly alter the nutritional value of a food product. For example, frying can increase fat and calorie content, while boiling may cause some water-soluble vitamins to leach out. Lab analysis can account for these changes, whereas database calculations must be adjusted accordingly.

If a company’s nutrition facts are found to be inaccurate, the regulatory body (e.g., the FDA) can issue penalties or force a product recall. This can result in costly losses for the company and severe damage to its reputation.