What’s New in FoodWorks 10 Nutrition Labelling

Generate Health Star Ratings for your recipes

With FoodWorks 10 you can generate Health Star Ratings (HSR) for your recipes from their ingredients.

The Health Star Rating is a voluntary front-of-pack labelling system that rates the overall nutritional profile of a packaged food and assigns it a rating from ½ a star to 5 stars. As a useful rule of thumb, if the food product carries a NIP, the use of the HSR system should be considered.

The HSR for a recipe is calculated based on energy, protein, saturated fat, sugar,sodium, fibre and the percent Fruit/Vegetable/Nut/Legume (FVNL).

In FoodWorks, you set the HSR category for your recipe and enter the FVNL and cFV values for your raw materials. FoodWorks can then calculate the HSR.

You can enter the FVNL and cFV for each individual raw material on its Nutrients & Components tab, or you can enter them quickly for all your raw materials using the FVNL Editor.

You can view the calculated HSR in the Analysis Pane, and if you like, you can examine the Baseline Points, Modifying Points and Final Points for the recipe/product in the HSR Explorer.

On the label for the recipe, you can choose from a range of compliant HSR system graphics.

We also make available the graphical assets needed so that you can integrate labels including HSR graphics with BarTender or other label-printing software.

Disclaimer

Dear customers,

Please be advised that as of the 15 November 2020 Health Star Rating System calculations will be changing. These changes come in response to recommendations made after a five-year formal review of the voluntary Front of Pack Labelling marks. Currently we are developing an implementation plan to reflect these changes in FoodWorks Nutrition Labelling, to ensure our customers can continue to produce accurate Health Star Ratings for their food products using our software. 

In accordance with the Health Star Rating System guidelines, businesses will have up to two years from this date to implement the changes for already labelled products. Products that are not yet labelled or labelled after from 15 November 2020 will need to comply with the new requirements. Products currently labelled with the Health Star Rating graphic will be deemed correct and compliant until 14 November 2022. 

Please note that during the development of this implementation plan, some Health Star Ratings produced using FoodWorks will not be accurate. We advise you to please refer to the Health Star Rating calculator available here, to ensure your calculations are correct.

Updated reference food composition data

In January 2019 Food Standards Australia New Zealand (FSANZ) released the new Australian Food Composition Database (AFCD) from Food Standards Australia New Zealand. The AFCD contains 1,534 foods available in Australia with complete data for 54 core nutrients.

As the AFCD is the most recent reference database from FSANZ, it replaces NUTTAB and in FoodWorks 10 is used as the default data source for NL databases. Appropriate adjustments have been made to energy and carbohydrate to ensure suitability for nutrition labelling.

Recipe attributes

In FoodWorks 10 you can store the following attributes for your raw materials or recipes:

• Vegan suitable
• Lacto vegetarian suitable
• Ovo lacto vegetarian suitable
• Halal ingredients
• Kosher ingredients
• Organic ingredients
• GM free

Useability improvements

Ingredients tab

When working with FoodWorks, it is likely you spend much of your time entering or editing ingredients in the Ingredients tab. So in FoodWorks 10 we’ve enhanced its useability.

In FoodWorks 10 you have more control of the columns displayed in the Ingredients tab.

Now you can opt to show or hide the Weight and Energy columns on the right of the grid (using the button above the columns). You can also hide the Note column (click right on the column title). (As previously, you can click any nutrient in the Analysis Pane to add an extra nutrient column on the far right of the grid. To control the display of other columns, point to the title of the column, and right-click.)

You can also use the new shortcuts provided:

• Undo and Redo buttons at the top of the Ingredients
• When selecting foods/ingredients, the new cut-copy-paste context menu.

Food/Ingredient Tree

A number of improvements have been made to the useability of the Food/Ingredient Tree window, including:

• When you click any item in the Tree window, at the bottom of the window you can see if it is based on another food.
• As you edit and save changes to any document in the main FoodWorks window that is listed in the Tree window, live updates are made to the open Tree

‘Used in’ pane

The ‘Used in’ pane at the bottom of the Navigation Pane, shows where the open document is used in other documents. In FoodWorks 10 this pane also shows where the open document is used as the basis for analysis of any another item. And whatever document you’ve opened in the main FoodWorks window now automatically becomes the subject of the ‘Used in’ pane.

Other changes, additions and enhancements

•  A new allergen option has been added. Cereals containing gluten. (If you are working with a database created in an earlier version of FoodWorks, to use this allergen, you will need to enable it in the Nutrients & Components tab of the Database Properties dialog).
• In your nutrition information panels, Gluten can now be shown under Protein. (You will need to enable Gluten in the Nutrients & Components tab of the Database Properties Then in the NIP tab of the Label window, select Gluten.).
• For characterising ingredients, when you untick FSANZ rounding rules in Label Options, the result will be given to a single decimal place.
• A new report style for recipes has been included, Recipe Card.
• The CoOL Editor now shows the folder for each ingredient/raw material.
• If you Publish as a Data Source in error, you can now Unpublish – see ‘Show Advanced Options’ in the Publish FoodWorks Database
• Visual enhancements in FoodWorks 10 include improved window positioning, an improved look on high resolution monitors in particular with Windows 10, and automatic resizing of columns to fit text.
• The standard database templates for Nutrition Labelling and New Product Development have been updated to enable new features (HSR and recipe attributes). For Australia, the default data source is now the new Australian Food Composition Database (AFCD), which replaces NUTTAB. For New Zealand, the default data source has been changed from NUTTAB to FOODfiles.
• The NL sample database has been updated to include HSRs and recipe attributes.
• More informative error messages have been provided (especially for CoOL and printing).
• Bug fixes.