Nutrient Analysis :: Wendy Hess, RD, CDE :: Nutrition Facts, Label and Ingredient Statements :: Nutrition Analysis for Websites, Food Writers and Cookbooks

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For Food Producers,
Websites, Food Writers,
Chefs, Cookbook Publishers

Nutrition Analysis: Services offered for your business

Wendy Hess, R.D., C.D.E.,
is a Registered Dietitian and a Certified Diabetes Educator with more than two decades of experience in the dietetic field.

IACP member She is a member of Vermont Specialty Foods Association, the International Association of Culinary Professionals and the American Dietetic Association.

Using state-of-the-art software, nutrition analysis can provide your company with timely, cost-saving and product-enhancing data. This method of producing nutritionals and Nutrition Facts labels is approved by the FDA.

Nutrition Analysis for Websites, Food Writers and Cookbooks: Highlight the healthy aspects of recipes and provide food exchanges for diabetes and weight control.

Nutrition Facts Label and Ingredient Statements:
A Registered Dietitian (R.D.) will guide you through the complex regulations outlined by the 1990 Nutrition Labeling and Education Act to help you create your product nutrition labels or recipe analysis.

Nutrition Analysis of Food Products:
Nutrition analysis can save you time and money when you start working with us during the development and production stage of your product. We help from the initial recipe to the camera-ready, FDA approved Nutrition Facts label on the package of the finished product. [Click label for larger view]

Food Product Analysis and Advertising Claims: Nutrition analysis can help substantiate claims for food products that state that they are 'low in sodium' or 'low in fat'.

Product Research and Development: Nutrition analysis can assist with recipe make overs to develop products that are less costly and healthier to meet the demands of nutrition conscious consumers. A Registered Dietitian will guide you through the development of your products to fit your marketing goals.

Avoid the Need for Expensive Test Kitchens and Labs: The nutritional effect of adding or subtracting ingredients to recipes can be determined without spending time and money on lab analysis.

Marketing Appeal: Although your company may be exempt under current mandatory labeling laws, consider the marketing appeal of offering nutrition information and healthier food options to your customers.