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EGS Enggist & Grandjean Software SA

Pierre-à-Bot 922000 Neuchâtel, SwitzerlandPhone: +41 848 000 357Fax : +41 32 753 0275info@eg-software.com

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Data management is an important process in an organization because it regulates information to be shared. It is crucial for a company to maintain well-managed data from credible sources to result to more efficient processes and optimized productivity. With proper data management in the foodservice industry, staff resources can confidently rely on accurate and complete data with ease, and share standard information as necessary.

To further enhance CALCMENU Solutions, EGS now provides the EGS Master Ingredient Database which is a comprehensive source of thousands of food items in multiple languages, with each item already linked to nutrient reference tables (USDA, BLS, SWISS FOOD, NEVO, etc.), keywords (taste, shape, texture, physical attribute, etc.), categories, Wikipedia reference, and product information made available by the local suppliers. This database is used by CALCMENU users worldwide, and are encoded by foodservice global data experts.

The EGS Master Ingredient Database can be integrated in your CALCMENU Solution to greatly reduce inefficiencies such as data duplication and unnecessary operational costs for encoding, linking, updating, and maintaining the data. Your company can depend on a useful, precise data environment. It also increases the impact of researches, gives clear documentation and evidence of information, complies with government regulations, and progressively updates and preserves data for long-term access.

Linked to:AllergensCategoriesTranslationsWikipediaKeywordsNutrientsUnitsProductsand Suppliers

EGS Master Ingredient Database

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Ingredients linked to supplier’s products include pricing and may, in some cases, also include nutrients, ingredient compositions, allergens, pseudo-allergens, origins, etc.

Most ingredients have allergens, keywords, and other information assigned to them

Most ingredients can be automatically translated in English, French, German, (more languages available soon)

Ingredients are linked to several nutrient reference databases such as USDA, BLS, SWISS FOOD, More coming in the future (NEVO, CINQUAL, etc.)

Most ingredients are linked to products from major global suppliers such as Pistor, Scana, Howeg (Switzerland), Sysco (US), and GFS (Canada)

More data will be assigned to EGS ingredients in the succeeding versions, such as CO2 reference (to calculate the CO2 use per recipe), pictures, and other references

Complete, detailed, accurate and ready-to-use database with over 4000 available ingredients

Benefits:

Current Status of the Database:The Master Ingredient database is continually being improved more data and more information. This is the current status as of January 1, 2015.

Number of Ingredients: 4053Percentage linked allergens: 100%Percentage linked to keywords: 100%Percentage linked to USDA: 75%Percentage with French translation: 55%Percentage with German transaltion: 54%

Contact us for more details.

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EGS built a team of dedicated, licensed professionals specialized in nutrition and diatetics, menu planning and food costing, handling people relation and managerial responsibilities, pioneers in health promotion, and experienced in leadership development and computer-related skills. The team is in charge of providing expert knowledge and data in recipe analysis and customized nutrition programs.

Our Team of Foodservice Global Data Experts:

Together with the foodservice global data experts, EGS ensures data quality will be of the highest standards by being accurate, valid, reliable, timely, and relevant. These characteristics will give assurance to the users regarding improved performance and reduced data inconsistencies. For an instance, the system will provide you with a list of suggested options upon searching, which allows selecting the best alternatives we can find to link or match with the given products, in case the search produces incomplete or no results.

Excellent Standards of Data Quality:

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EGS conveniently and readily provides a comprehensive list of over 4,000 basic ingredients which users are able to access and share to others. This extensive ingredient list is already linked to essential components that make the job easier for the user: Nutrients via nutrient reference databases, Allergens, Products and Suppliers), Keywords, Translation, Units, Categories and even to accurate references via Wikipedia.

The system currently has 4053 number of available items (5280 including the items in progress).

The system is being translated in English, French, German, etc..

* This feature will be available soon in CALCMENU.

**EGS Master Ingredient Database is available for some of the CALCMENU Solutions.

ProductsProducts from

Suppliers (with pricing)

SYSCO (Canada)

SYSCO (USA)

GFS (Canada)

SCANA (Switzerland)

Howeg (Switzerland)

Pistor (Switzerland)

Websitefor Suppliers

Ingredients

Allergens

Nutrients

USDA

BLS

SWISS FOOD

ETC

WWikipedia

English

German

French

Translations

Categories

Units

Keywords

CO2 Reference*

RecipesEGS Recipe Library

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Linked to Nutrients:

EGS will allow users to capture nutritional values that will be used in calculating the essential nutritional value of recipes and menus using the ingredients.

Different industries such as hospitals, academic institutions, hotels, restaurants, and other foodservice companies realize the importance, as well as the practicalilty of this feature in creating and delivering healthy and diet-sensitive recipes and menus involving the growing health-conscious population. Having an existing nutrient database, makes the complex task simpler using precise measures.

Users are free to select nutrient database they may require for certain countries and regions (e.g. USDA, BLS, ASA/SGE, Swiss Food) as their source of nutrient information. Each database offers nutrient values for thousands of food items in raw or processed form. Nutrient information is provided in 100 gram and standard measures. Users can manually encode nutrient values of the ingredients, if necessary, which must be per 100g or 100ml only. Through EGS, you can get the nutritional analysis of a recipe or menu effortlessly.

Each linked component plays an important role in the foodservice system:

Linked to Allergens and Pseudo-Allergens:

Awareness and knowledge of food allergy is critical in any food businesses. Food establishments must take precautionary measures in preparing and serving food to their customers, which may contain food allergens.

EGS will help you manage your allergen list and identify allergens and pseudo-allergens easily in recipe ingredients, considering that they are automatically assigned to recipes and menus using them.

List of Allergens available:

Ingredients are already linked to different nutrient references such as:

*Provides a list of suggested options which the system can find to link with the product upon searching.

3053 2874 2304 2176 1849 Coming Soon

USDA BLS NUBEL AUSNUT Brazil SingaporeSWISSFood

China orHong Kong

AlmondBrazil nutsCashewsCeleryCrustaceansEggsFishGluten

HazelnutsLupineMacadamia nutMilkMolluscsMustardPeanutsPecan nuts

Pine nutsPistachioPoultrySesame seedsSoybeansSulphitesWalnuts

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Linked to Keyword:

To optimize search results, users can define keywords to be assigned to the ingredients. Ingredients may be linked to significant factors such as its texture, color, appearance, origin, etc. With keywords, users can easily group and organize items in EGS efficiently.

Keywords (see below for list of keywords):80% with at least 1 keyword assigned54% with at least 2 keywords assigned24% with at least 3 keywords assigned

Physical Attributes:

BlackBlueBrownGreen

OrangePinkPurpleRed

WhiteYellow

Color

ConvexElongatedIrregularRoundShape

BitterSaltySour

SpicySweet

Taste

ChewyCoarseCreamyCrispCrunchy

DryFattyFirmGreasyHard

JuicySlipperySmoothSoftSpringy

StickyTenderToughWateryTexture

InstantLiquidProcessed

RawReady-to-drinkReady-to-eatOthers

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Linked to Category or Source*:

To narrow down search results, categories and sources can also be assigned to ingredients, recipes and menus aside from keywords.

• Category - a group or set of things that are classified together as having shared common attributes.

• Source* - refers to the origin of a particular recipe. It can be a chef, book, magazine, foodservice company, organization, or website.

List of Categories available:

CategoryCategories are broad and general, high level descriptions which allow users to easily classify a particular item.

KeywordKeywords are more specific, low level descriptions for a narrower view of the item.

Difference between Category and Keyword:

*This feature will be available soon in CALCMENU.

Linked to Unit:

While the users can encode their own units in their list, EGS also comes with a list of predefined Metric and Imperial units to save more time and effort in encoding recipes and defining ingredient prices. The system allows support for automatic unit conversion from Metric to Imperial and vice versa, where users have the option to choose between the two systems or both to be displayed.

Example: 1 kg. (Metric) 2.2 lbs. (Imperial)

Alcoholic beverageBeefBread and baked goodsButtersCanned goodsCereals, Grain and Legumes productsCheeseConfectionery productsConvenience foodCreamsDietary productsDried pastaEggsFood additivesFreshwater fishFruits and products from fruitsGameGame-based products

Imported products/Products from other continentsLamb and GoatMilkMisc. meat-based productsMisc. poultry-based productsMiscellaneousMushroomsNon-alcoholic beverageOils and fatsPorkPoultry and RabbitSaltwater fishSeafoodSpices and condimentsSugars and sweetenersVarious DairyVealVegetables, salads and seeds

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Linked to Wikipedia:

Not every ingredient in the system is known to all users. This concern has led EGS to provide linking ingredients and recipes to an accurate reference website, via Wikipedia, for additional information. Without searching through a web browser, users can quickly find relevant information in clear, simpler terms, making it easier to understand.

Linked to Translated Data:

The multi-lingual feature of EGS uses Microsoft Translator service in performing flexible and accurate language translations. It handles languages such as English, French, German, Italian, including double-byte languages like Chinese and Japanese. This allows the users from branches in other regions and countries to view and understand ingredients and recipes in their own languages.

Linked to Product and Supplier* to provide pricing and other data:

EGS includes Product and Supplier linking wherein users are able to search for products and assign specific suppliers to ingredients.

Global supplier websites (e.g. Scana/Pistor/Howeg in Switzerland and Sysco in USA) may be selected and assigned by the user as their source of product/supplier information. Information such as pricing, composition, nutrients and others may be available as provided by the suppliers. The client must have an agreement with the supplier in order to get the correct pricing and information on a regular basis.

Several food production companies benefit from this feature as managing product and supplier information in EGS saves time, effort, and possibly even manpower.

Since the ingredients is already linked to products, whenever there are updates regarding the pricing information, availability of stocks, and other product information from the suppliers, the users will be

*This feature will be available soon in CALCMENU.

Progressive DataThe data provided by EGS will continually increase and improve through updates and next versions.