The label on every «Смачно жити» container shows five things: the dish name, calories and macros (kcal, protein, fat, carbs), allergens as an icon and text, storage conditions (0–4 °C) and reheating instructions. We declare allergens according to the 14 groups set out in EU Regulation No 1169/2011, so you can see at a glance whether a dish contains, say, gluten, milk or nuts.
Below we go through the label line by line: what each number means, how to check allergens and how to store and reheat your lunch properly.
What's on the lunch label?
We deliver lunches hot in Valencia between 12:00 and 14:30, but the label isn't just there to tell you the dish name. It answers the questions people have when they watch what they eat, have allergies or eat later in the day.
Every container shows:
- Dish name — for example, "Turkey with stewed vegetables, bulgur".
- Calories — in kilocalories (kcal) per portion.
- Macros — protein, fat and carbohydrates in grams per portion.
- Allergens — an icon and the name of each allergen in the dish.
- Storage — at 0–4 °C.
- Reheating — how to reheat the dish if you don't eat it straight away.
How do you read calories and macros?
Calories show how much energy a portion provides. That energy comes from the three macronutrients. In the EU, standard conversion factors are used:
- protein — about 4 kcal per gram;
- carbohydrates — about 4 kcal per gram;
- fat — about 9 kcal per gram.
Example: if the label says 35 g protein, 18 g fat and 50 g carbs, that's roughly 35 × 4 + 18 × 9 + 50 × 4 = 140 + 162 + 200 = 502 kcal. The actual figure on the label may differ slightly because of fibre and rounding — that's normal.
Why look at protein in particular?
Protein is the most filling macronutrient and helps muscles recover. If you train or are watching your weight, it's handy to compare dishes by protein per portion. In the "Forma" package the nutritionist sets portions with this in mind, and the macros on the label make it easy to keep a food diary without weighing anything.
How do I log it in a tracking app?
If you keep a food diary in an app, the simplest approach is to create a custom food with the dish name and enter the calories and macros from the label for one portion. Searching the app's database for a similar dish is less accurate: "cutlet with mash" can vary by hundreds of calories between recipes.
Do I have to count calories?
Not at all. For many people the general principle of a balanced plate is enough. The numbers on the label are there for those who need them, not a call to count every calorie.
Which 14 allergens do we declare?
EU Regulation No 1169/2011 on the provision of food information to consumers (Annex II) lists 14 allergen groups that food businesses must always declare:
- cereals containing gluten (wheat, rye, barley, oats, etc.);
- crustaceans;
- eggs;
- fish;
- peanuts;
- soybeans;
- milk (including lactose);
- tree nuts (almonds, hazelnuts, walnuts, cashews, etc.);
- celery;
- mustard;
- sesame;
- sulphur dioxide and sulphites (above 10 mg/kg or 10 mg/l);
- lupin;
- molluscs.
On our label each allergen has an icon and a text name. The icon helps you scan quickly; the text makes sure you don't get it wrong if an icon is unfamiliar.
Are allergy and intolerance the same thing?
No. A food allergy is an immune system reaction that can be dangerous even from a tiny amount of a food. An intolerance (to lactose, for example) is usually digestive and depends on the amount eaten. The label helps in both cases, but if you're not sure which you have, it's worth finding out with a doctor.
What if I have an allergy?
Add the allergen to your profile in your account. If a dish can be adapted, the kitchen will cook it without that allergen. If it can't, you'll see that in the menu and can change your order until Sunday 20:00.
To be honest: we handle different ingredients in one kitchen, so we can't guarantee the complete absence of allergen traces. If you have a severe allergy, check with your doctor whether food prepared in a shared kitchen is suitable for you.
How should you store and reheat your lunch?
Lunch arrives hot and tastes best eaten straight away. But if you eat later or save some for afterwards, follow a few simple rules:
- Refrigerate as soon as possible — don't leave food at room temperature for long, especially in a Valencian summer.
- Store at 0–4 °C — the temperature of a normal fridge compartment.
- Reheat following the label — it tells you the best way to reheat that particular dish.
- Heat until piping hot all the way through — stir halfway through so there are no cold spots.
- Don't reheat more than once — only reheat the portion you're going to eat.
We recommend eating your lunch on the day of delivery unless the label says otherwise. We cook in the morning precisely so the food is fresh, not days old.
Why such a detailed label?
Because trust in food starts with transparency. When you order at a café, what's in the dish is often a mystery. We want you to know what you're eating without having to call and ask.
A detailed label helps if you:
- are watching your weight or building muscle;
- have an allergy or intolerance, or are feeding a child with one;
- eat later and want to store and reheat the dish properly;
- are simply curious about what your diet is made of.
No label replaces a doctor's advice if you have medical restrictions. But it gives you enough information to make informed choices every day.
Want to see macros and allergens before you order? Open this week's menu or choose a package — with "Forma", the nutritionist sets your portions.