« on: Feb 20, 2017, 07:34 »
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If David isn't aware of the food's moisture then the results may be different to what you expect, somewhat dependant on what is coded as a default value for moisture.
I agree that the well rated foods could be labelled better, but if they go into the minutest detail then it would male it very easy for a rival to copy it. Also it would be hard for new companies to come up with innovative foods at an affordable price if they have to test and provide data on all ingredients (such as CFU of probiotics).
So is there a legitimate reason why manufacturers do not include the percentage of carbs ?