Max Rubner-Institut updates protein calculation methods

The Max Rubner-Institut (MRI), in collaboration with EuroFIR, the Technical University of Munich, and the University of Bonn, has developed a new database to refine how protein content in food is calculated.

For approximately 200 years, laboratories have typically determined protein content by measuring nitrogen levels and applying a standard conversion factor, commonly 6.25. The new research suggests that this historical method leads to systematic inaccuracies. The newly developed ‘Nitrogen Conversion Estimates Factors Database’ (NiCE Factors Database) introduces more precise Nitrogen-to-Protein Conversion Factors (NCF) ranging between 5.0 and 5.9.

Depending on the specific food group, these updated factors may result in calculated protein values that are 5 to 20 percent lower than previously reported. The database aims to provide a more scientifically accurate foundation for food labeling, national and international nutrient databases, and dietary recommendations.