# Development of a Reverse-Yield Factor Database Disaggregating Japanese Composite Foods into Raw Primary Commodity Ingredients Based on the Standard Tables of Food Composition in Japan

## TL;DR

A new database was created to break down Japanese processed foods into their basic ingredients using composition data.

## Contribution

A reverse-yield factor database was developed for four types of Japanese composite foods using the STFCJ data.

## Key findings

- RFs were calculated for 54 dried, 41 salted, 40 fermented, and 818 mixed foods.
- 197 mixed foods could not have RFs due to missing ingredient information or complex processing.
- The database can representively interpret the composition of Japanese composite foods.

## Abstract

The reverse-yield factor (RF) database was developed for qualitatively and quantitatively disaggregating Japanese composite foods into raw primary commodity (RPC) ingredients. Representative equations for four types (dried, salted, fermented and mixed foods) were developed to calculate RFs using the food content and composition data for composite foods listed in the Standard Tables of Food Composition in Japan—2020—(STFCJ), published by the Ministry of Education, Culture, Sports, Science and Technology of Japan. Out of 1150 composite foods identified in the STFCJ, RFs for 54 dried, 41 salted, 40 fermented and 818 mixed foods were obtained. RFs for 197 mixed foods could not be calculated because these foods were produced from ingredients with no specified information and/or through complex processing. The content and composition of Japanese composite foods would be interpreted representatively by RFs in the developed database.