Nutritional Information Solutions - Recipe Submission Portal

Instructions for Entering Product Ingredient Information

Please complete all fields carefully before submitting. Accurate and detailed ingredient information is essential for quality control, traceability, and compliance.

For each ingredient (up to 10), provide the following:

• Ingredient Name: The exact name of the raw material or component used.
• Weight/Quantity: The amount used in the recipe, listed with appropriate units (e.g., grams, kilograms, litres).
• Supplier/Notes: Include relevant preparation details (e.g., peeled, boiled, soaked) or supplier-specific information.

After listing all ingredients, also complete:

• Weight/Quantity of Discarded Material: Any waste generated during or after processing.
• Final Volume or Weight After Processing: Total usable product remaining, excluding discarded material.
• Quantity of Product Made: The final amount of product produced from the recipe batch.

Important Notes:

• If an ingredient has been cooked or prepared using multiple components (e.g., a sauce or a marinade), list it as a separate recipe.
• If an ingredient has been simply prepared (e.g., boiled or fried broccoli), you may list it directly as an ingredient.
• Incomplete forms may delay processing or approval. Double-check all entries before submitting.

Example Introduction:

Below is a completed example of a product recipe and ingredient log for Raspberry & Rhubarb Jam. This table demonstrates how to fill in the required information clearly and consistently:

• List each ingredient used in the product, specifying the weight or volume added.
• Include sources or relevant notes, such as whether ingredients are homegrown, purchased, or processed.
• Document any material discarded during preparation, such as foam, skins, or seeds.
• Record the final weight or volume of the processed product (excluding waste).
• Finally, note how many finished products were made (e.g., number of jars), and specify the quantity each contains.

Use this example as a reference to complete your own form, ensuring all values are accurate and traceable for food safety and batch recording purposes.