HFSS Legislation

Brands are now looking at HFSS compliance across their marketing materials, allowing consumers to make conscious decisions on what they eat. I’ve spend some months learning and understanding how this will affect the way I develop recipes and implications on nutrition. Keeping calories down, but not only that the whole idea is how we can avoid (where possible) recipes that are indeed high in FAT, SUGARS and SALT. Theres certainly some grey area with recipes, were not necessarily selling a product only an ingredient in most cases. Some ingredients are fat themselves such as butters and oils - this poses some difficulties but by giving the customers an insight into the nutrition it allows them to make a call (everything in moderation, right?). Recipes themselves are difficult for nutritional reports, ingredients vary supermarket to supermarket and also my table spoon is different to yours and most domestic un calibrated scales will produce differing values. This must be coveted by a disclaimer, this is roughly what you're in for in terms of fats sugars and salt. Products themselves will have undone lab testing, the nutrition is as accurate as it can be, recipes made by consumers have a lot of variables where lab testing wouldn’t be any more accurate.

Ive been working this into recipes, using averages and adding a percent, taking in for the variability, to create nutritional reports that can be considered a useful insight. This combined with the use of industry leading software, also used by major retailers gives my product real value. Check out some of my latest recipe cards and nutritional report.