Cooking, drying, and other processing methods don't just cause moisture loss, they can cause fat loss too. Since fat directly affects calories and nutrients like omega-3 and omega-6, leaving this out means your label may not reflect what's actually in the finished product. Fat Loss Yield Adjustment lets you account for this directly.
Where to Find It
Go to Recipe Builder. Under your recipe totals, click Edit next to Recipe Yield Adjustments.
How to Use It
Open the Recipe Yield Adjustments window. You'll see Processing Loss and Moisture Loss already there, with Fat Loss now alongside them.
Enter the fat loss percentage for your recipe (or enter the final value directly, the other one calculates automatically).
Click Save to apply the adjustment.
Why Fat Loss Affects Your Label
Any recipe that involves cooking, drying, roasting, or frying loses some amount of fat along with moisture, and that loss changes more than just the fat line. Calories, omega-3s, and omega-6s are all tied to fat content, so if the loss isn't accounted for, every one of those values is calculated off the raw ingredients rather than what's actually in the finished product.
This is especially relevant for products like jerky, dried meats, and roasted or fried snacks, where fat loss during processing tends to be significant enough to noticeably shift your nutrition facts if it's left out.
This was one of the most requested additions from users already using Processing Loss and Moisture Loss, since fat loss is just as common in real production but had no way to be reflected until now.
You only need to enter one number, either the loss percentage or the final value, and the adjustment applies automatically across the affected nutrients. There's no separate manual recalculation required.