20% doesn’t seem so bad?

And the more natural a food is the more inaccurate the results will be because of natural fluctuations. Think the amount of fat a chicken can have. So making this percent stricter will only benefit foods that are all chemicals.

The usual goyslop made of shit ingredients allows for very low tolerances. Mayo has some lab-grade soy oil, lab-grade yolk, and perhaps some lab-grade starch as thickener. Yipeee, we have a tolerance of 0.1% in calories. But how do you reach that level of accuracy with a roast chicken with no added stuff?