All of these comments apply to normal domestic cooking not commercial quantities or those wanting to try sous vide larks tongues .
For most people there is no reason to weigh ingredients except for baking such as bread-making or patisserie. Anyone who weighs out the ingredients for exchange cooking such as stews, curries, spag bol etc is just wasting time. Likewise meatballs and 3 veg, steak and salad needs no scales. It comes down to "do you want to cook or do you want to measure". 90% of cooking is done by guesstimate or by volume (cups, big spoons, little spoons, drops etc) and this just fine.
You do need to weigh flour in some cases as the proportion is fairly critical for correct performance of cakes, bread etc and it does not pack uniformly. So a cup of flour may be quite a different amount depending on how it has been handled and either shaken up (adds air) or flattened down (reduces air) or the fineness that it has been milled. The proportion of water, sugar and fat are also important with baking but are conveniently and accurately measured by volume or weight.
Small quantities are nearly always measured by volume (or not really measured at all - just a dash). This includes baking powder and yeast where freshness would count for more than weighing accurately to 1/10 th gram. Even if I did want to weigh such what would "10g increments performance test score" of 60% mean? If a nominal 10g can be anywhere from 6 to 14 g it would be no use at all for yeast, so how is that better than a product that gets a zero?
My feeling is that this is rather unfair on some manufacturers, as some products may be quite adequate but rate poorly on this odd score that is so hard to understand and so removed from reality.
Perhaps this score should be renamed to something much more descriptive with the explanation that it only matter in rare cases - or not at all.