Key considerations when formulating "good-for-you" ice cream are what you wish to accomplish and what you want to promote about the finished food. These are determined by balancing marketing- and other business-related objectives with regulatory limitations and allowances. That is, when considering a specific "good-for-you" claim, consider finished weight (pounds per gallon) and compositional limitations amongst other objectives. Working backward from a target finished weight per serving can help fix levels of certain compositional factors such as total fat, total saturated fat, total sugar(s), total carbohydrates, calories, etc.