Using databases to make nutrition content claims

To market the nutritional qualities of their products, or even to correctly display mandatory nutrition information, food businesses need reliable nutritional data for their products. One way of sourcing this data is through the use of nutrition databases. This article addresses the choices and potential variability and differences between Australian and international databases when being used to validate nutritional values for a food product. There are numerous factors that could significantly impact the ability of food businesses to make accurate nutrition content claims based on variations between nutritional values in different databases.