How to calculate high in protein claim?

January 11, 2026 •

5 min read

According to global food labeling standards, the exact calculation and criteria for a "high protein" claim varies significantly depending on the region. Understanding these differences is crucial for food manufacturers and anyone interested in accurate nutrition labeling.

Quick Summary

Regulatory standards for a 'high in protein' claim depend on the country, with specific calculations required in the U.S. (Daily Value) and the EU (energy percentage).

Key Points

Regional Rules Differ: The criteria for making a "high protein" claim vary significantly between major markets like the U.S., EU, UK, and Canada, requiring specific calculations for each.
U.S. Calculation: In the U.S., a food is high in protein if it provides at least 10 grams of protein per serving, which represents 20% of the 50g Daily Value.
EU/UK Calculation: For the EU and UK, the claim is based on energy, requiring at least 20% of the food's total calories to come from protein.
Protein Quality Matters: In some regions, like the U.S., a protein claim accompanied by a %DV must also consider protein quality, often measured using the PDCAAS method.
Compliance is Crucial: Accurate calculation and adherence to specific regional regulations are necessary for legal compliance and consumer trust, preventing mislabeling.
Check Your Market: Food producers should always consult the specific guidelines for their target market before labeling, as a single product may not meet all regional requirements simultaneously.
Consider Multiple Factors: Successful protein claims involve gathering accurate nutritional data, identifying the correct regional standard, and, where necessary, assessing protein quality through scientific analysis.

Understanding the Landscape of Protein Claims

Making a "high in protein" claim on a food product's packaging is a powerful marketing tool, but it's not a decision to be made lightly. The rules governing nutrient content claims are strict and enforced by regional regulatory bodies like the U.S. Food and Drug Administration (FDA) and the European Commission. Mislabeling can lead to legal issues and consumer distrust. The key to making a legitimate claim lies in understanding the precise calculation required by the specific market your product is sold in. While the core concept is straightforward—a certain amount of protein must be present—the method of measurement (per serving, per 100g, or based on energy value) differs significantly.

The U.S. FDA Method: Daily Value Percentage

In the United States, the criteria for a "high protein" claim is tied to the recommended Daily Value (DV). For adults and children over four years old, the DV for protein is 50 grams.

For a food to be labeled as "High in Protein," it must meet the following condition:

Criteria: The food must contain 20% or more of the recommended Daily Value (DV) for protein per Reference Amount Customarily Consumed (RACC).

Calculation for a high protein claim (U.S.):

$Grams\ of\ protein\ per\ serving\ \ge\ 0.20\ \times\ 50g$
$Grams\ of\ protein\ per\ serving\ \ge\ 10g$

If a food product bears a %DV for protein on its nutrition panel, the protein quality must also be considered. This involves using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), which assesses how well the human body can absorb and utilize the protein.

The EU and UK Approach: Energy Percentage

In contrast to the U.S. system, the European Union and the United Kingdom base their "high protein" claim on the food's energy value.

Criteria: At least 20% of the energy (calorie) value of the food must be provided by protein.

To perform this calculation, you must know the energy values for protein (4 kcal/gram) and the total calories of your product per 100g. The formula is as follows:

$Percentage\ of\ energy\ from\ protein\ =\ (Grams\ of\ protein\ per\ 100g\ \times\ 4)\ /\ Total\ kcal\ per\ 100g$
The resulting value must be $\ge\ 0.20$

Comparison of Global Protein Claim Standards

To illustrate the different requirements, the following table provides a clear comparison of the standards for a high protein claim in key regions:


Region	Calculation Basis	Threshold for "High Protein" Claim	Additional Considerations
United States	Grams per serving	$\ge$ 10g per serving (20% of 50g DV)	Protein quality (PDCAAS) must be considered if %DV is on the label.
European Union / UK	Percentage of energy	$\ge$ 20% of food's energy value is from protein	Based on a calculation per 100g or 100ml.
Canada	Protein Rating (PDCAAS)	"Excellent Source" requires $\ge$ 20% DV (10g) corrected protein per RACC	System uses Protein Rating and PDCAAS, similar to the US.
Australia / New Zealand	Grams per serving	"Good Source" is $\ge$ 10g protein per serving.	General claim is $\ge$ 5g/serving. Specific thresholds for liquids differ.

Step-by-Step Guide for Calculation

Navigating these different requirements can be complex, but following a structured process simplifies the task. Here is a practical guide to calculating your product's protein claim eligibility for different markets:

Gather Nutritional Data: Obtain the grams of protein, total grams, and total calories per serving and per 100g/100ml from your nutritional information. For U.S. labels, determine the Reference Amount Customarily Consumed (RACC) for your product category.
Determine Target Market: Decide which region(s) you are labeling for. This is the most crucial step, as the calculation method will vary based on your target market.
Perform the Calculation: Use the specific formula for your target market:
- For U.S. (Daily Value): Check if the protein content per serving is 10g or more. If you also wish to declare a %DV, you will need to determine the corrected protein using PDCAAS, although this is not required for just a quantitative protein claim.
- For EU/UK (Energy Basis): Calculate the percentage of total energy derived from protein. Ensure this figure is 20% or higher. For example, if a product has 200 kcal per 100g and 11g of protein per 100g, the calculation is $(11 \times 4)/200 = 44/200 = 22%$. Since 22% is over 20%, it qualifies as "high in protein."
Confirm Quality Metrics (if necessary): If the protein claim in your target market (like the U.S. or Canada) requires consideration of protein quality, you will need laboratory analysis to determine the amino acid profile and digestibility, often resulting in a PDCAAS value.
Review the Label: Ensure all parts of your packaging and labeling comply with the required terminology for that region. Some regions mandate additional statements if a nutrient claim is made.

The Importance of Protein Quality

While calculating the quantity of protein is a central part of the claim, some regulations also consider protein quality. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) is a widely used method for this.

What it is: PDCAAS measures how digestible a protein is and how its amino acid profile matches human needs. It is calculated by multiplying a protein's amino acid score by its true fecal protein digestibility.
How it works: For example, many plant proteins have lower digestibility scores than animal proteins due to factors like fiber content. This can impact the corrected protein value used for labeling and for calculating a product's %DV in markets like the U.S. and Canada.

Food companies often need to perform laboratory analysis to substantiate claims based on protein quality. This scientific rigor ensures that the label provides accurate and verifiable information to the consumer.

Conclusion: Navigating Complex Regulations

Calculating a "high in protein" claim is not a one-size-fits-all process. The legal definition and required calculation are specific to each region, so a product labeled for the U.S. will use a different standard than one for the EU. For manufacturers, it is essential to identify the target market and consult the relevant regulations to ensure compliance and avoid mislabeling. For consumers, understanding the basis of these claims helps in making more informed dietary choices. By following the correct steps and paying attention to both protein quantity and quality, manufacturers can confidently make accurate and honest protein claims on their products.

Frequently Asked Questions

The U.S. FDA requires a product to contain 20% or more of the Daily Value (50g) for protein per Reference Amount Customarily Consumed (RACC) to be labeled "High in Protein". This equates to at least 10 grams of protein per serving.

In the EU, a food is considered high in protein if at least 20% of its energy value is provided by protein. The calculation is: $(Grams\ of\ protein\ per\ 100g\ \times\ 4\ kcal) / Total\ kcal\ per\ 100g$, which must be $\ge 0.20$.

Yes, in the U.S. and Canada, protein quality is a required consideration when declaring a percent Daily Value (%DV) for protein on a food label. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) is used to correct the protein amount based on its digestibility and amino acid profile.

In the EU, a "source of protein" claim requires at least 12% of the food's energy to come from protein, while a "high protein" claim requires at least 20%. In the U.S., a "good source" is 10-19% of the DV (5-9.5g) per serving, versus 20%+ for "high".

Yes, vegetarian food products can be labeled as high in protein if they meet the specific quantitative and, if applicable, qualitative criteria of the target market. Many plant-based proteins, such as soy protein isolate, can have a high PDCAAS score.

No, the calculation for a high protein claim is not universal. The method and criteria depend entirely on the regulatory body of the country or region where the food product is sold, such as the FDA in the U.S. or the European Commission.

It is important to follow specific calculation methods to ensure food labeling is accurate, legal, and not misleading to consumers. Failure to comply can result in regulatory penalties and damage a brand's reputation.