How it works Output Markets and languages Version monitoring Product development Evidence report Knowledge centre Pricing See product demonstration Join the pilot
A FoodQA module

Food labelling,
built on evidence

From recipe and specifications to a documented labelling basis.

Upload your recipe and raw-material specifications. Select the markets and languages. FoodQA creates proposed ingredient lists, identifies missing information and explains the basis behind every important result.

Every result links back to the document it came from
foodqa › label intelligence › Rye crispbread, sea salt
Proposal — requires company review
Proposed ingredient list — Sweden (sv)
RECIPE v4 · 6 SPECIFICATIONS · RULE PROFILE EU-2024.3 · RUN 08:41
Source
SPEC_rågmjöl_Lantmännen_v3.pdf, p. 1
Version
v3 · received 2026-02-11 · language: sv
Hash
sha256:4b91c2…e07a
Rule
Descending order by weight at time of use
Fullkornsrågmjöl. Enda ingrediens. Innehåller gluten (råg).Quotation from the supplier specification, section 2
Basis
Recipe v4, line 2 — added water 28.0 %
Calculation
Weight at time of use; baking loss not deducted
Note
Water lost during baking may change the declared order

FoodQA needs your baking loss to finalise the order of ingredients. One question is waiting.

Source
SPEC_surdeg_Nordic_Bake_v2.pdf, p. 2
Version
v2 · received 2026-01-28 · language: en
Hash
sha256:c07f18…9d33
Rule
Compound ingredient below 2 % of the finished product may be simplified — this one is above the threshold, so its components are listed
Rye sourdough. Composition: wholegrain rye flour 55 %, water 45 %.Quotation from the supplier specification, composition table
Source
SPEC_sesam_Baltic_Seeds_v1.pdf, p. 1
Emphasis
Sesame — emphasised in the ingredient list
Basis
Allergen named on the specification and present in the recipe
Hulled sesame seeds. Allergen: sesame. Packed on a line also handling mustard.Quotation from the supplier specification, allergen section

The specification mentions mustard on the same line. Decide whether a cross-contact statement applies.

Status
No specification found for this raw material
Effect
Sodium contribution cannot be documented; nutrition remains preliminary
Needed
Supplier specification with anti-caking agent status

Upload the salt specification to close this gap. Everything else is documented.

Select any line to see its basis
How it works

Four steps, in the order the work actually happens

FoodQA follows the same path a labelling specialist would — it simply keeps a record of every step.

01 / Read

Read

FoodQA reads recipes and specifications in their original languages.

02 / Match

Match

Each raw material is matched with the document that describes it.

03 / Ask

Ask

Where documentation is unclear or incomplete, FoodQA asks only the necessary questions.

04 / Document

Document

Receive proposed label text and a documented basis behind each important result.

What you receive

A labelling basis you can hand to a colleague

Every run produces the same set of results — proposed text, the questions still open, and the evidence behind both. Nothing here is a finished label until your company reviews it.

run 2026-03-04 08:41 · rye crispbread, sea salt · sweden (sv)
Proposal — requires company review
Ingrediensersv · proposed

Fullkornsrågmjöl 62 %, vatten, rågsurdeg 6 % (fullkornsrågmjöl, vatten), sesamfrön 3 %, havssalt.

Compound ingredient shown with its components. Allergen emphasised. Order calculated at time of use.

Four of five raw materials are backed by a specification. Sea salt is still open.

Rule profile
EU-2024.3 · compound ingredients
Input
Rågsurdeg 6.0 % · components from SPEC_surdeg_Nordic_Bake_v2.pdf
Result
Components declared in brackets, in descending order
Method
Weight at time of use, descending
Engine
label-engine 1.8.2 · same input, same output
Open
Baking loss not yet supplied — order may change
Select any line to see its basis
Source
SPEC_sesam_Baltic_Seeds_v1.pdf, allergen section
Emphasis
Applied in the proposed ingredient list
Allergen: sesame.Quotation from the supplier specification
Sources
SPEC_rågmjöl_Lantmännen_v3.pdf · SPEC_surdeg_Nordic_Bake_v2.pdf
Handling
Named through the ingredient itself; no separate statement proposed
Source
SPEC_sesam_Baltic_Seeds_v1.pdf, packing note
FoodQA position
Cross-contact wording depends on your own risk assessment — not proposed automatically
Packed on a line also handling mustard.Quotation from the supplier specification
Checked
4 specifications with an additive section
Method
Each additive is read with its technological function, then tested for carry-over
Why it matters
If the salt contains an anti-caking agent, it may need to be declared with its function
Needed
Supplier specification for the sea salt
Proposed text
antioxidationsmedel (askorbinsyra)
Basis
Function first, then name or E-number — your house style decides which
Read more
Knowledge centre: additive name or E-number
Trigger
Product name in the brief: “Rye crispbread with sesame”
Available figure
3 % at time of use, from recipe v4
Open
Confirm whether the figure should be stated at time of use or in the finished product
Result
Rågsurdeg 6 % appears in the proposed ingredient list

FoodQA raises possible QUID questions from the words on your pack. Whether a quantity is required is your company’s decision.

Näringsvärde / 100 gpreliminary

Energi1 480 kJ / 350 kcal

Fett2.4 g

— varav mättat fett0.4 g

Kolhydrater58 g

— varav sockerarter1.1 g

Fiber15 g

Protein9.2 g

Salt? — awaiting specification

Method
Weighted sum per 100 g at time of use
Not applied
Baking loss · analytical verification
Engine
nutrition-engine 1.4.0
Options
Upload the specification, or send the product for analysis
Suggested
Sodium, moisture and fibre on the finished product

This is a preliminary nutrition profile calculated from specifications. It is not an analysis result.

Requested
2026-03-04 from Nordic Salt AB
Needed fields
Composition · additives · sodium per 100 g
Asked
“What is the weight loss during baking, as a percentage?”
Why
Water leaves the product; the declared order is calculated at time of use unless you decide otherwise
v1
Rye flour 60 % / water 40 % · received 2025-09-02
v2
Rye flour 55 % / water 45 % · received 2026-01-28
Used
v2 — most recent. You can override and FoodQA records the decision.
Relevance
Only if you intend to carry the mark — FoodQA does not apply it on your behalf
Depends on
Salt and fibre figures, which are still preliminary
Note
Customary names differ between Nordic markets even where the product is identical
Proposed
“Rugknækbrød med sesam” — for your review
Typical
Origin statements, analysis frequency, packaging data
Read more
Knowledge centre: legal requirements versus customer requirements

Everything above is collected into a Label Evidence Report — product and recipe versions, specification versions, sources, quotations, open questions, and the rule-profile and engine versions used for the run.

Why FoodQA is different

More than an AI answer

A convincing answer is not the same as a documented one. FoodQA is built so that any result can be traced, repeated and defended months later — by someone who was not in the room.

Exact source citationsEach result points to the document, the page and the sentence it came from.
Document versions and hashesEvery specification is stored with its version and a hash of the file that was read.
Structured raw-material evidenceSpecifications are read into fields — composition, allergens, additives, nutrition — not free text.
Deterministic calculationsOrders, percentages and nutrition are computed by rules, not generated as prose.
Reproducible resultsThe same inputs and the same rule profile produce the same output.
Missing-information detectionGaps are named as gaps instead of being filled with a plausible value.
Conflict detectionWhen two documents disagree, FoodQA shows both and asks which one applies.
Rule-profile versionsEach run records the market rule profile it was calculated against.
Confirmations and decision historyYour answers and overrides are kept with the run, with who decided and when.

A general AI assistant

  • A persuasive answer
  • An unclear calculation basis
  • Difficult to reproduce
  • Limited version history

FoodQA Label Intelligence

  • Documented sources
  • Controlled calculations
  • Market and language profiles
  • Version monitoring
  • Impact analysis
Markets and languages

Four different things that are usually confused with one another

The language you work in is not the language of your documents, and neither one decides the language on the pack. FoodQA keeps them apart on purpose.

1Interface language
English — chosen by the person using FoodQA
2Source-document language
Finnish, English — as received from suppliers
3Target market
Sweden, Denmark, Germany
4Label output language
Swedish, Danish, German

Example. A Finnish manufacturer works in English, holds Finnish and English specifications, sells into Sweden, Denmark and Germany, and needs Swedish, Danish and German label text. Changing any one of these does not change the others.

markets › output
Proposal — requires company review
3 markets · 3 label languages
Version monitoring

Your label does not stand still when its evidence changes

A supplier updates a specification and the document lands in an inbox. FoodQA connects that change to the products it touches, and tells you which labelling bases may no longer hold.

DETECTED
New supplier specification SPEC_surdeg_Nordic_Bake v3 arrives, replacing v2.
COMPARED
Changes identified Rye flour 55 % → 52 %. Water 45 % → 48 %. Allergen section unchanged.
TRACED
Affected products found 3 products in 2 markets use this raw material.
FLAGGED
Previous basis marked as potentially outdated The label text is not changed. The basis behind it is marked for review.
YOURS
You review and recalculate Run again on v3, compare the two proposals, and record the decision.

FoodQA never rewrites an approved label on its own. It shows what changed, what it may affect, and leaves the recalculation to you.

Product development

Develop products using the materials you already know

Before a trial batch exists, the specifications for your raw materials usually already do. FoodQA uses them to show where a recipe is heading — including the labelling consequences you would rather find now than after the artwork is printed.

  • Select documented raw materials from the ones you already hold
  • Enter trial quantities and adjust them freely
  • See a preliminary ingredient list and nutrition profile as you go
  • Identify missing documentation before it becomes urgent
  • Receive suggested laboratory analyses for what cannot be calculated
  • Understand the likely labelling consequences of each change

Product-development output is preliminary and is not a validated formulation.

development › trial 12 — high-fibre crispbread
Preliminary
Trial quantities
DRAG A VALUE TO SEE THE CONSEQUENCES
62 %
4 %
3 %
Preliminary ingredient listsv · not validated

Fibre / 100 g
15.0 g
Fat / 100 g
2.4 g
Energy / 100 g
350 kcal

Suggested analysis: fibre and moisture on the finished product. Calculated fibre cannot replace an analysis result.

Label Evidence Report

The document you keep when the run is over

One file that holds the whole basis: which recipe and which specification versions were read, what was proposed, what was quoted, what stayed open, and which rule profile and engine produced the numbers. Written to be read by a colleague, a customer or an auditor — a year from now.

Knowledge centre

Written for people who make food — not only people who read regulations all day

6 articles · free to read

Pricing concept

Pay for what you label

The shape below is what we are testing with pilot customers. The numbers are not fixed yet, and we would rather agree them with the first companies using FoodQA than publish something we have to walk back.

Pricing being tested with pilot customers

Single label

For occasional labelling projects

Pay per label
  • One product, one run
  • One market and one label language
  • Label Evidence Report included
  • Additional runs or reports priced separately
  • No version monitoring

Professional

For companies managing products, markets and specification versions

Subscription · products and label versions
  • A portfolio of products and label versions
  • Multiple markets and label languages
  • Version monitoring on specifications and recipes
  • Impact analysis when evidence changes
  • Additional runs or reports included up to a fair-use level

Business

For larger product portfolios and teams

Agreed per portfolio
  • Everything in Professional
  • Several teams and sites
  • Larger volumes of runs and reports
  • Shared decision history across the team
  • Onboarding for existing specification archives
Get started

Create a documented basis for your next label

Bring one product and the specifications you already have. You will see what can be documented, what needs clarification, and exactly where each result came from.

4Steps per run
1Report per run
0Results without a source
Join the pilot

Write to Jens

We onboard a small number of companies at a time, so a pilot starts with a conversation rather than a queue. Send an email and you will get a reply from a person.

Worth including

  • Your company and what you make
  • The markets and label languages you need
  • One product you would like to try first
  • A labelling problem that keeps coming back
Email jens@foodqa.ai

Opens your mail app with the subject already filled in.
No form, no tracking, no waiting list.