Recipe/Estimation failures
The estimation of the recipe does not always work. This page lists possible reasons for these failures with example.
However first we need to define what is meant by a failure. We arbitrarily define a failure when the deviance (sum of the squared differences) is larger than one (1). This is when the nutritional values are expressed as percentages.
Not really a failure, but when the variance is close to 0, it indicates that the nutritional data of the product is probably calculated and not measured. This will be discussed here.
Ciqual nutritional mismatch
This mismatch occurs when the nutritional values of an ingredient seem to mismatch the nutritional values of the ingredient that has been used. This mismatch is easiest to see for products that are dominated by one ingredient. The ingredient that has been used can be different due to seasonal factors, species, etc.
Examples:
- Rough oatcakes - different variety of oat has been used;
Missing Ciqual entry
Not all ingredients can be found in the Ciqual database. Sometimes a proxy can be used (use a dry variant instead of a fresh variant), but it might not be good enough. The real information might be required to get a better match.
Production changes
During the production the nutritional properties of the ingoing ingredients might be changed. Thus there is no relation with the final product.
- Peanut oil removed Extra Smooth Peanut Butter