Bring your formulas with you. Take them with you if you leave.

Moving from Genesis R&D

Export your data as Excel reports rather than Genesis files: Genesis's own record export creates .exl or .exlx files that only ESHA programs can open.

1. Open a recipe, go to the Recipe ribbon, choose Export, then Recipe Analysis, and save. The file opens in Excel.
2. For each recipe's ingredient lines and amounts, run a recipe report with the spreadsheet section and save it to Excel.
3. For raw materials you created yourself, run an ingredient report with the nutrients you use and save it to Excel.
4. If your company has the ESHA Port add-on, it can export recipes and ingredients in bulk in a format Excel opens - the fastest route for large libraries.

Don't use Export As Ingredient: it sends a recipe's totals without its ingredients or amounts, so it can't be labelled for other markets.

For generic ingredients that came from Genesis's built-in database, bring over the name and amount only. FoodFormulary matches them to its own government-sourced data during import. Keep your own supplier materials with their spec values.

Sources: Trustwell, Genesis R&D Manual, ESHA Port

Moving from nutraCoster

1. In nutraCoster 3.0, choose Maintenance, Import/Export, Export Recipes/Formulas. Click Select All, then Export.
2. If that file doesn't open as a spreadsheet, use nutraCoster's nutrition and cost reports for each recipe, and copy the ingredient lines and nutrient values into the import template.
3. Put ingredient purchase costs in the cost_per_unit and cost_unit columns. FoodFormulary's Recipe cost page then builds up labour, overhead and markup.

The steps are the same for nutraCoster's desktop and cloud versions.

Source: SweetWARE

Moving from Nutritionist Pro

• Desktop version: the Data Extraction Tool, sold separately, pulls recipes and your stored data into an Excel report with the nutrients you choose.
• Online version, or without the tool: export each recipe's report as CSV. For your own ingredients, open Reports, Ingredients, Nutrition Analysis, which shows per-100 g values, and export it.
• Current labels: label data exports to Excel once a label is created. Use it for the Current Label Values sheet.

Sources: Nutritionist Pro, Nutritionist Pro reports

Moving from ReciPal

1. Recipes: on the Recipe Dashboard, choose Export CSV under Recipe Actions. Any page with a Download button also exports its data as CSV.
2. Ingredient values: export the Nutrition Breakdown Report. It gives unrounded values for each ingredient per serving and per 100 g, which map straight onto the Raw Materials sheet.
3. Ingredient list across recipes: export from the Ingredient List page.
4. Current labels: the Label page exports serving size and nutrient data.

Source: ReciPal support

Moving from MenuSano

1. Export each recipe's nutrition report using the per-100 g view, and copy the ingredient lines into the Recipe Lines sheet.
2. Export your custom ingredients and copy them into the Raw Materials sheet, with ingredient costs if you use recipe costing.
3. Export the Canadian or US label data for the Current Label Values sheet.

Still on MenuSano 2.0? MenuSano's help centre has a guide to exporting your data from that version.

Sources: MenuSano, MenuSano Help Center

Spreadsheets and other programs

• Upload your own Excel or CSV files as they are. Headings such as Ingredient, Amount, Unit, Total Fat (g), Sodium (mg) and Dietary Fiber are recognized, and you choose what any other column holds.
• Values can be per 100 g, per serving, or per any amount in g or ml: give the amount in the basis_amount column and FoodFormulary converts them to per 100 g.
• Volume amounts (ml or l) need the ingredient's density. FoodFormulary never guesses one.