Composition is the make-up or structure of something: the proportions and arrangement of its parts. In food science, composition means the nutrients, water, and other components of a food, declared on nutrition labels and analysed in laboratories to verify claims and compliance. Proximate composition covers the big five: water, protein, fat, carbohydrate, and ash, with fibre, vitamins, and minerals detailed beyond that. Manufacturers control composition through formulation, and regulators set compositional standards for products such as bread, jam, and cheese. Knowing a food’s composition is the starting point for judging its nutritional value.