Calories
Energy in the portion actually served, to help people compare meals.
Coming soon · Being exploredMore clarity.
More clarity.
Beyond allergens.
Diabetes, sugars, carbohydrates and calories. We are considering how to bring clearer nutrition information into And It Has, alongside ingredients and allergens.
In planning. These nutrition features are not available in the current system. Their scope and launch date are still being considered.
What we are considering
The details behind a dish.
A simple view per serving, with per-100g information for comparison where appropriate.
Total carbohydrate
A clear gram figure, including the sugars within it.
Of which sugars
Grams per serving, with sugar percentage by weight clearly explained.
More context
Fibre, with protein, fat, saturated fat and salt considered for a fuller picture.
Serving size
The portion weight behind the figures, so customers can understand what they are comparing.
Understanding diabetes & foodSugar is only
Sugar is only
part of the picture.
Starchy foods such as bread, rice, pasta and potatoes can affect blood glucose even when they contain little sugar. Digestible carbohydrates are broken down into sugars, including glucose, during digestion.
For people managing diabetes, the total carbohydrate in the portion is important. The “of which sugars” amount is already included in that total, so the two figures should not be added together.
Diabetes UK: understanding carbohydrate amounts ↗Helpful information nowLiving with diabetes.
Living with diabetes.
Making informed choices.
There is no single eating plan for everyone with diabetes. These are general pointers; your diabetes team or dietitian can help you apply them to your needs.
Start with carbs and portion size
Check total carbohydrate and whether the numbers refer to 100g, one serving or the whole pack. Consider the amount you will actually eat.
Learn about carb counting ↗Look beyond a sugar claim
“No added sugar” can still include naturally occurring sugars. Read the full nutrition information alongside the ingredients.
Understand food labels ↗Consider the whole meal
Where suitable for your dietary needs, include fibre-rich choices such as wholegrains, vegetables and pulses. Water can be a useful alternative to sugary drinks.
Diabetes UK: healthy eating tips ↗Use your own care plan
Speak to your diabetes team before major dietary changes, especially if you use insulin or medicines that can cause low blood glucose. Individual targets and treatment needs vary.
Explore carbs and diabetes ↗General information, not individual medical advice. Follow your diabetes care plan. This page does not calculate insulin doses or recommend medication changes.
Your requirements firstFind your matches.
Find your matches.
Then choose the order.
Allergy requirements and eating preferences would stay in place while you compare the dishes that match.
- 1. Your declared allergiesNarrow the menu using the dish’s ingredient and allergen declarations.
- 2. Your eating preferencesChoose vegetarian, vegan or an explicitly declared Jain option. Individual Jain requirements still need confirmation.
- 3. Your preferred sort orderOnce reviewed figures are available, sort matches by calories, sugar grams, sugar percentage by weight or carbohydrate per portion.
Eating preferences are available in the sample customer journey. Nutrition ranking and limits await reviewed data; no calorie or sugar numbers have been invented for the sample dishes.
Try the sample customer journey ↗
The review process we are exploringUseful numbers need
Useful numbers need
reliable ingredients.
An ingredient list alone cannot provide reliable nutrition quantities. We would need recipe weights, supplier nutrition data, cooking yields and the serving size.
- Gather the recipe detailsInclude sauces, coatings, garnishes and supplier products.
- Build an appropriate expert reviewDevelop the approach with suitably qualified nutrition professionals.
- Keep the figures currentRevisit the information when recipes, suppliers or portions change.
We would make the evidence clear: a calculated estimate, a professional review or a laboratory result. Those descriptions would only be used where supported. This page has not received a clinical review.
A few important distinctionsWhat the numbers
What the numbers
can tell you.
Total, added and free sugars
Total sugars include sugars from all sources. Free sugars include added sugars and those in honey, syrups, juices and smoothies. Standard “of which sugars” figures do not separate them. We would only show added or free sugar estimates where the recipe data supports them.
NHS: sugar explained ↗Could we show “sugar after digestion”?
We are considering clear carbohydrate information and an explanation of digestion. A single “sugar after eating” figure could mislead: food composition and individual responses vary. We are not proposing a prediction of your blood glucose rise.
Would calories or a percentage tell me a dish suits me?
They would add context, alongside the ingredients, allergens, portion size and your individual care plan. A reference-intake percentage describes a general labelling benchmark, not a personalised diabetes target.
Diabetes UK: labels and reference intakes ↗Trusted information
Explore more with Diabetes UK.
Find practical food guidance, carbohydrate information and support for living with diabetes.
These are independent resources. We are not claiming a partnership or endorsement.
Guidance sources checked 1 November 2026. Planned features remain under consideration.