SQL. To Order Genesis R&D SQL Product Development & Nutritional Labeling Software - Please Contact:

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1 Genesis R&D SQL To Order Genesis R&D SQL Product Development & Nutritional Labeling Software - Please Contact: Bassam Faress bfaress@garudaint.com genesis@garudaint.com

2 SAMPLE, Fruit Salad Number of Servings: 1 ( g per serving) Weight: g Item Name Item Quantity SAMPLE, Fruit Salad Grapes, Thompson seedless, fresh Nuts, walnuts, English, dried, chpd Peaches, fresh, sliced, w/o skin Banana, fresh, med, 7" to 7 7/8" long Pears, halves, w/juice, cnd, not drained Item Measure Cals (kcal) Prot (g) Carb (g) Sugar (g) Fiber (g) OCarb (g) Fat-T (g) Fat-S (g) cup cup cup ea cup Apples, fresh, med, 2 3/4".13 ea Topping, whipped, semi-solid, fzn.19 cup Item Name Fat-M (g) Fat-P (g) Chol (mg) A-RAE (mcg) D-mcg (mcg) E-AlphaT p (mg) Vit K (mcg) Vit C (mg) B1 (mg) B2 (mg) SAMPLE, Fruit Salad Grapes, Thompson seedless, fresh Nuts, walnuts, English, dried, chpd Peaches, fresh, sliced, w/o skin Banana, fresh, med, 7" to /8" long Pears, halves, w/juice, cnd, not drained Apples, fresh, med, 2 3/4" Topping, whipped, semi-solid, fzn 7/5/25 12:19:9PM Page 1 of 3

3 SAMPLE, Fruit Salad Number of Servings: 8 ( g per serving) Preparation Time: 3 minutes Pan Size: Amount Measure Ingredient 1. cup 1/2 cup 1. cup 1. ea 1. cup 1. ea 1.5 cup Cook Time: Cook Method: Grapes, Thompson seedless, fresh Nuts, walnuts, English, dried, chpd Peaches, fresh, sliced, w/o skin Banana, fresh, med, 7" to 7 7/8" long Pears, halves, w/juice, cnd, not drained Apples, fresh, med, 2 3/4" Topping, whipped, semi-solid, fzn Cook Temperature: Nutrients per serving Instructions Mix ingredients in large bowl. Notes Combine fruit and nuts. Stir in frozen dessert topping just before serving. 7/5/25 12:51:2PM Page 1 of 1

4 SAMPLE, Fruit Salad Number of Servings: 8 ( g per serving) Weight: 16.5 g Notes: Combine fruit and nuts. Stir in frozen dessert topping just before serving. 7/5/25 12:57:47PM Page 1 of 1

5 Cheese and Cashew Lasagna INGREDIENTS: Tofu, Tomato Sauce, water, Cashews, Tomatoes, Celery, Mushrooms, Pasta, lasagna, semolina, extra wide, dry, Lemon Juice, Onion, Yeast, nutritional, flakes, Vegetarian Stock, Soy Sauce, Onion Powder, Salt, Celery Seeds, Garlic Powder, Oregano, Basil, Pepper, black. Contains Egg, Fish, Milk, Peanut, Shellfish, Soy, Treenuts, Wheat.

6 Bilingual Label/Canadian Label INGREDIENTS: Pears, Peaches, Grapes, Apples, Banana, Topping, Walnuts. INGRÉDIENTS: poires, pêches, raisins, pommes, banane, écrimage, noix Contains Milk, Soy, Treenuts. Contient Lait, Soja, Noix.

7 Dual Declaration

8 Aggregate

9 Nutrition Facts Serving Size (168g) Servings Per Container Amount Per Serving Calories 15 Calories from Fat 45 % Daily Value* Total Fat 5g 8% Saturated Fat 1g 5% Trans Fat g Cholesterol mg % Sodium 1mg % Total Carbohydrate 3g 1% Dietary Fiber 15g 6% Sugars 2g Protein 4g Vitamin A 4% Vitamin C 15% Calcium 2% Iron 4% Vitamin K 8% Vitamin B6 8% *Percent Daily Values are based on a 2, calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: 2, 2,5 Total Fat Less than 65g 8g Saturated Fat Less than 2g 25g Cholesterol Less than 3mg 3 mg Sodium Less than 2,4mg 2,4mg Total Carbohydrate 3g 375g Dietary Fiber 25g 3g Calories per gram: Fat 9 Carbohydrate 4 Protein 4

10 SAMPLE, Fruit Salad Number of Servings: 8 ( g per serving) Weight: 16.5 g Nutrient Gram Weight (g) Calories (kcal) Calories from Fat (kcal) Calories from SatFat (kcal) Protein (g) Carbohydrates (g) Dietary Fiber (g) Soluble Fiber (g) Total Sugars (g) Monosaccharides (g) Disaccharides (g) Other Carbs (g) Fat (g) Saturated Fat (g) Mono Fat (g) Poly Fat (g) Trans Fatty Acid (g) Cholesterol (mg) Water (g) Vitamin A - IU (IU) Vitamin A - RE (mcg) Vitamin A - RAE (mcg) Vitamin A - Carotenoid RE (mcg) Vitamin A - Retinol RE (mcg) Beta-Carotene (mcg) Vitamin B1 - Thiamin (mg) Vitamin B2 - Riboflavin (mg) Vitamin B3 - Niacin (mg) Niacin Equivalents (mg) Vitamin B6 (mg) Vitamin B12 (mcg) Biotin (mcg) Vitamin C (mg) Vitamin D - IU (IU) Vitamin D - mcg (mcg) Vitamin E - Alpha-Toco (mg) Folate (mcg) Folate, DFE (mcg) Vitamin K (mcg) Pantothenic Acid (mg) Calcium (mg) Chromium (mcg) Copper (mg) Fluoride (mg) Iodine (mcg) Iron (mg) Magnesium (mg) Manganese (mg) Value Nutrient Value Molybdenum (mcg) Phosphorus (mg) Potassium (mg) Selenium (mcg) Sodium (mg) Zinc (mg) Omega 3 Fatty Acid (g) Omega 6 Fatty Acid (g) Alcohol (g) Caffeine (mg) Choline (mg) Acetic Acid (g) Alanine (g) Alpha Carotene (mcg) Arginine (g) Artificial Sweetener (mg) Ash (g) Aspartame (mg) Aspartate (g) Beta Carotene Equiv (mcg) Boron (mcg) Calories from TransFat (kcal) Chloride (mg) Citric Acid (g) Cost Cryptoxanthin (mcg) Cystine (g) Exchange - Fat Exchange - Fruit Exchange - Meat Exchange - Milk Glucose (g) Glutamate (g) Glycemic Index Glycemic Load Glycerol (g) Glycine (g) Histidine (g) Inositol (g) Insoluble Fiber (g) Isoleucine (g) Kilojoules (kj) Lactic Acid (g) Lactose (g) Leucine (g) Lutein & Zeaxanthin (mcg) Lycopene (mcg) Lysine (g) /5/25 12:42:32PM Page 1 of 2

11 SAMPLE, Fruit Salad Number of Servings: 1 ( g per serving) Weight: g Nutrient Calories (kcal) Protein (g) Carbohydrates (g) Total Sugars (g) Dietary Fiber (g) Other Carbs (g) Fat (g) Saturated Fat (g) Mono Fat (g) Poly Fat (g) Cholesterol (mg) Vitamin A - RAE (mcg) Vitamin D - mcg (mcg) Vitamin E - Alpha-Toco (mg) Vitamin K (mcg) Vitamin C (mg) Vitamin B1 - Thiamin (mg) Vitamin B2 - Riboflavin (mg) Niacin Equivalents (mg) Vitamin B6 (mg) Folate, DFE (mcg) Vitamin B12 (mcg) Pantothenic Acid (mg) Biotin (mcg) Choline (mg) Calcium (mg) Phosphorus (mg) Magnesium (mg) Iron (mg) Zinc (mg) Fluoride (mg) Manganese (mg) Iodine (mcg) Selenium (mcg) Copper (mg) Chromium (mcg) Molybdenum (mcg) Chloride (mg) Sodium (mg) Potassium (mg) Water (g) Vitamin A - IU (IU) Vitamin A - RE (mcg) Vitamin A - Retinol RE (mcg) Vitamin A - Carotenoid RE (mcg) Value /5/25 12:18:56PM Page 1 of 1

12 SAMPLE, Fruit Salad Number of Servings: 8 ( g per serving) Weight: 16.5 g Nutrients Value Rcmd % Rcmd % Gram Weight (g) Calories (kcal) Calories from Fat (kcal) Calories from SatFat (kcal) 32.4 Protein (g) % Carbohydrates (g) % Dietary Fiber (g) % Soluble Fiber (g).35 Total Sugars (g) Monosaccharides (g) 6.69 Disaccharides (g) 1.91 Other Carbs (g) 2.54 Fat (g) 65. % Saturated Fat (g) % Mono Fat (g).92 Poly Fat (g) 3.66 Trans Fatty Acid (g) Cholesterol (mg) 3. % Water (g) Vitamin A - IU (IU) % Vitamin A - RE (mcg) Vitamin A - RAE (mcg) 6.11 Vitamin A - Carotenoid RE (mcg) Vitamin A - Retinol RE (mcg) Beta-Carotene (mcg) Vitamin B1 - Thiamin (mg) 3.69% Vitamin B2 - Riboflavin (mg) 2.97% Vitamin B3 - Niacin (mg) % Niacin Equivalents (mg).81 Vitamin B6 (mg) % Vitamin B12 (mcg) 6. % Biotin (mcg) % Vitamin C (mg) % Vitamin D - IU (IU) Vitamin D - mcg (mcg) 4. Vitamin E - Alpha-Toco (mg).45 Folate (mcg) % Folate, DFE (mcg) Vitamin K (mcg) % Pantothenic Acid (mg) % Calcium (mg) % Chromium (mcg) % 7/5/25 12:45:34PM Page 1 of 3

13 Fruit Salad3 Number of Servings: 8.39 (12 g per serving) Weight: 16.5 g Pounds per Gallon Grams per Teaspoon Grams per Tablespoon Grams per Fluid Ounce Grams per 1/2 Cup Grams per Cup Fat: 5. Water: 9.59 Total Weight: 12. Based on: lbs/gal = / ( (Fat) (TS - Fat) + Water) TS = Total Solids = Total Weight - Water 1/12/2 1:18:5PM Page 1 of 1

14 Fruit Salad Test Number of Servings: 1 ( g per serving) Weight: g Actual Ideal Amino Acid Ratio Ratio = Score % Histidine = 141% Isoleucine = 142% Leucine = 119% Lysine = 69% Methionine + Cystine = 11% Phenylalanine + Tyrosine = 14% Threonine = 131% Tryptophan = 145% Valine = 142% 1/9/27 12:47:48PM Page 1 of 1

15 Adaptable Spinach Bake Number of Servings: 5. ( g per serving) Weight: g Recipe: Adaptable Spinach Bake Item Name Quantity Measure ESHA Code Cheese, Swiss, shredded 1 Cup 127 Salt, table 1/2 Teaspoon 2614 Spinach, fzn 1 Ounce-weight 183 Sauce, worcestershire 1/2 Teaspoon 5399 Thyme, ground 1/2 Teaspoon 2633 Milk, 2%, w/add vit A & D 1/3 Cup 218 Butter, salted, cup 2 Tablespoon 8 Rice, white, med grain, c... 1 Cup 3897 Nutmeg, ground 1/8 Teaspoon 2626 Eggs, whole, raw, lrg, ea 2 Each 1951 Nutrients Gram Weight 93 g Cost Calories 35 kcal Calories from F63 kcal *Calories from S88 kcal Protein 43 g Carbohydrates 42g *Dietary Fiber 32 g *Soluble Fiber 32 g Total Sugars 72g Monosaccharid35 g Disaccharides 77 g Other Carbs 27 g Fat 79 g *Saturated Fat 32 g Mono Fat 23 g Poly Fat 99 g Trans Fatty Aci g Cholesterol 33 mg Vitamin A - IU 14 IU Vitamin A - RAE44 mcg Vitamin A - Car35 mcg Vitamin B1 - Th12 mg Vitamin B2 - Rib72 mg Vitamin B3 - Nia44 mg Niacin Equivale51 mg Vitamin B6 15 mg Vitamin B12 96 mcg Biotin 44 mcg Vitamin C 18 mg Vitamin D - IU 27 IU Vitamin D - mcg67 mcg Vitamin E - Alph81 mg Folate 73 mcg Folate, DFE 73 mcg Vitamin K 69 mcg Pantothenic Ac32 mg Calcium 79 mg Chromium mcg Copper 91 mg Fluoride mg Iodine 28 mcg Iron 32 mg Magnesium 32 mg Manganese 13 mg Molybdenum 36 mcg Phosphorus 55 mg Potassium 44 mg Selenium 95 mcg Sodium 59 mg Zinc 55 mg Omega 3 Fatty 52 g Omega 6 Fatty 96 g Notes * The nutrient value is overridden.

16 Spreadsheet: Adaptable Spinach Bake Item Name Quantity Measure Wgt(g) Cost Cals(kcal) Cals From Fat(kcal) Adaptable Spinach Bake Cheese, Swiss, shredded.2 Cup Salt, table.1 Teaspoon.6 -- Spinach, fzn 2 Ounce-weight Sauce, worcestershire.1 Teaspoon Thyme, ground.1 Teaspoon Milk, 2%, w/add vit A & D.6667 Cup Butter, salted, cup.4 Tablespoon Rice, white, med grain, c....2 Cup Nutmeg, ground.25 Teaspoon Eggs, whole, raw, lrg, ea.4 Each Total Item Name Cals Sat Fat(kcal) Prot(g) Carb(g) Fiber(g) Fib-S(g) Sugar(g) MoSac(g) DiSac(g) Adaptable Spinach Bake Cheese, Swiss, shredded Salt, table Spinach, fzn Sauce, worcestershire Thyme, ground Milk, 2%, w/add vit A & D Butter, salted, cup Rice, white, med grain, c Nutmeg, ground Eggs, whole, raw, lrg, ea Total Item Name OCarb(g) Fat-T(g) Fat-S(g) Fat-M(g) Fat-P(g) TFA(g) Chol(mg) H2O(g) Adaptable Spinach Bake Cheese, Swiss, shredded Salt, table.12 Spinach, fzn Sauce, worcestershire Thyme, ground Milk, 2%, w/add vit A & D Butter, salted, cup Rice, white, med grain, c Nutmeg, ground Eggs, whole, raw, lrg, ea Total

17 Bar Graph - RDA/AI: Cheese and Cashew Lasagna Likely Adequate Probably needs improvement Needs improvement No assessment EAR Standard Nutrients Value Rcmd % Rcmd RDA/AI 12 Gram Weight (g) % Calories (kcal) % Calories from Fat (kcal) % Calories from SatFat (k % Protein (g) Carbohydrates (g) % Dietary Fiber (g) Soluble Fiber (g).74 % Total Sugars (g) 6.1 % Other Carbs (g) 17.1 % Fat (g) Saturated Fat (g) Mono Fat (g) 7.25 % Poly Fat (g) 2.67 % Trans Fatty Acid (g) % Cholesterol (mg) 3. % Vitamin A - IU (IU) % Vitamin B1 - Thiamin (m Vitamin B2 - Riboflavin ( Vitamin B3 - Niacin (mg) Vitamin B6 (mg) Vitamin B12 (mcg) Vitamin C (mg) Vitamin D - mcg (mcg).24 % Vitamin E - Alpha-Toco % Folate (mcg) Pantothenic Acid (mg) Calcium (mg) % Copper (mg) Iron (mg) Potassium (mg) Sodium (mg) Zinc (mg) Page 1

18 Single Nutrient: Adaptable Spinach Bake Item Name Quantity Measure Cals(kcal) Percent Adaptable Spinach Bake 1 Serving % Cheese, Swiss, shredded.2 Cup % Rice, white, med grain, ckd.2 Cup % Butter, salted, cup.4 Tablesp % Eggs, whole, raw, lrg, ea.4 Each % Spinach, fzn 2 Ounce-w % Milk, 2%, w/add vit A & D.6667 Cup % Thyme, ground.1 Teaspoon.3864 % Sauce, worcestershire.1 Teaspoon % Nutmeg, ground.25 Teaspoon % Salt, table.1 Teaspoon %

19 Calories and Fats: Adaptable Spinach Bake Protein 2... Carbohydr Fat Alcohol % Source of Calories Source of Fats Saturated Fat (7-1%) 1.3 % Mono Fat (1-15%) 17.2 % Poly Fat (up to 1%) 2.7 % Trans Fatty Acid % Other 31.5 %

20 Pyramid: Adaptable Spinach Bake use sparingly Fats, Oils, Sweets 2-3 servings Milk, Yogurt & Cheese 2-3 servings Meat, Poultry, Fish, Dry Beans, Eggs, Nuts servings Fruits 3-5 servings Vegetables 6-11 servings Bread, Cereal, Rice, Pasta.6.4

21 Multi Column: Cheese and Cashew Lasagna Nutrient Per Svg Per 1g Nutrient Per Svg Per 1g Gram Weight (g) Vitamin B1 - Thiamin (m Calories (kcal) Vitamin B2 - Riboflavin ( Calories from Fat (kcal) Vitamin B3 - Niacin (mg) Calories from SatFat (k Vitamin B6 (mg) Protein (g) Vitamin B12 (mcg) Carbohydrates (g) Vitamin C (mg) Dietary Fiber (g) Vitamin D - mcg (mcg).24.8 Soluble Fiber (g) Vitamin E - Alpha-Toco ( Total Sugars (g) Folate (mcg) Other Carbs (g) Pantothenic Acid (mg) Fat (g) Calcium (mg) Saturated Fat (g) Copper (mg).88.3 Mono Fat (g) Iron (mg) Poly Fat (g) Potassium (mg) Trans Fatty Acid (g) Sodium (mg) Cholesterol (mg) Zinc (mg) Vitamin A - IU (IU) Page 1