If you sell food products in the U.S., you have to make sure your packaging meets the rules set by the FDA food labeling are proper shown. These rules are not just about making sure you follow a bunch of strict guidelines. They protect the people who buy things and also make sure it’s easier for them to make safe decisions. Food labels help people know exactly what is in their food. If you skip something important, your product can get taken off store shelves or even have to be recalled.

I once worked with a small snack company that accidentally left out soy on the list of allergens. A recall followed. It cost them a lot of money and made people feel like they couldn’t trust them. That’s why I always tell food brands to make sure their labels are correct before they start making and selling their products. A proper label is the first thing that helps your customer trust your product.

Who Regulates Food Labels?

In the U.S., the Food and Drug Administration (FDA) and the US Department of Agriculture (USDA) make sure that food labels are correct and show the right information. The FDA usually checks and makes sure that most of the packaged food you buy in stores is safe to eat. This includes things like crackers, juice, and frozen dinners. The USDA (United States Department of Agriculture) is in charge of making sure meat, poultry, and some kinds of eggs are safe before they go on sale.

If you’re not sure who regulates your product, check the official FDA Food Labeling Guide. This is the best starting point for any food business. It explains what you need to include on your label and how it should look.

What Must Be on Your Food Label?

Every packaged food must include these elements. They help buyers understand what they are getting and avoid health risks.

• Product Name (Statement of Identity)

This tells people what the product is all about. Use the name that people mostly know when you write it. For example, write “Apple Juice” instead of coming up with a made-up name like “Nature’s Refresh.”

• Net Weight (U.S. + Metric)

Always make sure to write down how much food you bought on the package. You must write out the recipe giving, both U.S. (ounces and pounds) and metric (grams and kilograms) units so that everyone can understand. Place it on the bottom of the front part of the label.

• Ingredients List (by weight)

List all ingredients in the order from the ones that make up the most weight to the ones with the least amount. This is important for people with allergies or who need to follow a certain diet. Always use the names people would usually know if you list ingredients.

• Nutrition Facts Panel

This shows how much calories, fat, sugar, protein, and some vitamins there are in the food. Use the right font style and sizes so your document looks neat and easy to read. FDA tells the panel exactly what kind of work they should do and how they should do it.

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• Allergen Statement (FALCPA + FASTER Act)

You must clearly write out the main allergens such as milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy. Sesame is also needed now because of the FASTER Act.

• Manufacturer or Distributor Info

Include the name and address of the manufacturer, packer, or distributor. If not made by your company, say “Distributed by” or “Packed for.”

• Country of Origin (if imported)
  

If the product is made outside the U.S., you must state where it comes from. This applies to both the food and the packaging.

When I reviewed labels for a mylar pouches wholesale supplier, many first-time sellers skipped these basics. That led to warnings from retailers. Don’t make that mistake.

Common Mistakes That Can Get You in Trouble

Many companies in the food service business struggle when they miss the little details that matter. Here are a few common errors I come across:

• Being sure to remove allergens such as sesame, as it is now required
• Making the font size in the Nutrition Facts too small
• Making the claim “sugar-free” or “low-fat” when there is not much proof
• Misleading people by using “fruit snack” as a name when there is barely any fruit

Once, a jam company labeled its product as “organic” even though it was not certified. They removed some products from the shelves of two stores. Addressing these matters while they are still minor saves you money and worry down the road.

Optional Claims and Certifications

A focus on the unique points of your food can help draw attention to it. They may help you draw certain shoppers to your business. However, you can’t straight-out include these things on your label. For brands using custom food packaging, placing these certifications on pouches or boxes can also improve brand trust.

Some examples include:

• Organic (USDA Certified)
• Non-GMO (Non-GMO Project Verified)
• Gluten-Free (needed to follow the FDA limit on gluten)
• Keto-Friendly (follow accepted low-carb guidelines)

If you want to use these labels, you must work with official certifiers. You can learn more from the USDA Organic or the Non-GMO Project. Always keep records of your compliance in case you get audited.

Tools and Help That Make Labeling Easier

If you haven’t worked in the food industry before, understanding all the labeling information can be really challenging. Luckily, some tools and services can lead you in the right direction.

• FDA Labeling Guides: Free templates and examples
• Labeling Software & Tools: You can use ReciPal or Nutritionist Pro to produce your Nutrition Facts panels. You could also use Labelbox, V7, or LightTag for labeling purposes.
• Label Review Consultants: They check your design to make sure everything is in order before printing.
• Freelance Food Compliance Experts: There are many sources for help that can be found on the internet.

Final Thoughts

While putting on a label might look simple, it actually matters as evidence in court. Not including a piece of information or making a mistake can result in paying fines or losing a place on store shelves. Be sure to put the product name, net weight, list of ingredients, nutrition facts, warning for allergens, company details, and where the product was made. You may also want to get optional certifications, but only if you are qualified to do so.

If you need guidance or want feedback on your custom food packaging, get in touch or explore FDA resources. Labeling is not just a box to tick. It’s your silent salesperson on the shelf. Make it count.