Most products will be made of ingredients with weights that add to 100% when summed. In certain cases, products should have ingredients summing to >100%, with a limited number of ingredients having >100% themselves. We place an importance on ingredient weights to accurately assess the impact of a product. If you have not already provided ingredient weights for a product, Latis will automatically assign them. You also have the option to manually enter ingredient weights into Latis.

Ingredient weights refer to the inclusion percentage of each ingredient that is added to the final product. In other words, it reflects how each ingredient contributes to the total composition of the product. One approach is to consider how much of each ingredient you need to produce 100kg of final product.

As noted above, in most cases, the inclusion percentage (i.e., ingredient weight) of all the ingredients in the product will add up to 100%. However, in some instances, because of the moisture lost in processing, producing the final product requires more inputs than the final output. Latis allows you to account for products where the ingredient weights are greater than 100%. This is especially common for cheese, Greek yogurt, dried pasta, egg pasta, and beer.

When would you need ingredient weights to add up to more than 100%?

If your product produces a significant amount of co-product or by-product during manufacturing, you likely have a greater ratio of ingredients than the final product. Products with moisture loss due to evaporation would also have a similar ratio. Ultimately, this feature in Latis allows you to account for losses during the manufacturing process.

When it comes to building cheeses correctly and consistently, we select the ingredient “milk for cheese” which allows us to choose the ingredient with correct allocation and is PEF (EU) compliant for carbon. We build PEF (PEF = Product Environmental Footprint defined by the EU) aligned dairy products that take into account allocation rules and functional units. Use “milk for cheese” to stay aligned w/ the PEF allocation rules which account for co-products and by-products created in the production process. We account for whey that’s also produced in the cheese-making process (ask Gaby if there’s any waste prods), and choosing “milk for cheese” ensures you’re not also claiming the impacts that should be attributed to whey.

To produce 100 kg of hard cheese (parmesan, romano), you need:

This would mean that the ingredient percentage inclusions for parmesan are:

To produce 100 kg of semi-hard cheese (ex: cheddar, provolone), you need:

This would mean that the ingredient percentage inclusions for cheddar are:

See the screenshot, below for an example of a semi-hard cheese built in Latis:

To produce 100 kg of soft cheese (brie, camembert), you need:

This would mean that the ingredient percentage inclusions for brie are:

To produce 100 kg of Fresh cheese (ex: ricotta, fresh mozzarella), you need:

This would mean that the ingredient percentage inclusions for ricotta are:

To produce 100 kg of Greek yogurt:

This would mean that the ingredient percentage inclusions for Greek yogurt are:

To produce 100 kg dried pasta, you need:

This would mean that the ingredient percentage inclusions for dried pasta are:

To produce 100 kg egg pasta you need:

This would mean that the ingredient percentage inclusions for egg pasta are

To Produce 100 kg of beer you will need:

This would mean that the ingredient percentage inclusions you need to input for Beer are: