The labels on your food products aren't just there to tell people what's inside—they also play a crucial role in making sure your business complies with regulations, keeps your brand strong, and makes customers feel good about picking your products. High-quality vision systems can really help you meet the label requirements for food production by making sure your product labels are exactly where they should be. These systems check the placement of your labels during quality assurance, stopping mistakes before they can damage your reputation or lead to non-compliance.
If you're interested in learning more about the essential label requirements for food production and how TDI Packsys can assist you in staying compliant, read on.
First off, the Food and Drug Administration (FDA) has some key labeling rules that most U.S. food manufacturers need to follow. Every state also has its own specific guidelines for local producers. Here are the main label requirements you should keep in mind while working on your labels.
Your product's "statement of identity" needs to be super clear and should stand out as the main focus of the label. This statement should name the product by its common or usual name. If the product comes in different forms, like sliced, grated, or diced, the label should also specify which form it is. Make sure this statement is in bold and is the most noticeable text on the front label, which is usually called the Principal Display Panel (PDP). This is the part of the label most likely to be seen when someone buys the product.
The PDP should also have the "net quantity of contents" clearly stated. This should be in the bottom 30 percent of the PDP and in lines parallel to the base of the packaging. Labels should show the net contents in both metric and standard units—like ounces and grams.
Next up, the ingredient list on the label must list ingredients in descending order based on their weight. Each ingredient should be named using its common name—for instance, you should say "sugar" instead of "sucrose." Using everyday language in the ingredient list helps customers easily recognize and understand what’s in your product.
Additionally, the label must include the name and address of the manufacturer, packer, or distributor. This statement should clarify the relationship between the company and the product, such as "manufactured by" or "packaged by." If the company’s street address isn’t listed in a current city directory, the label must include this information.
Now let’s talk about nutrition labeling. Most food manufacturers are required to include nutritional information on their packaging. There are some exceptions, like products made by small businesses, foods that offer no significant nutrition, and a few others, as outlined in the FDA’s Food Labeling Guide.
Nutritional information should be placed and formatted according to strict FDA guidelines. The Nutrition Facts panel should be displayed alongside the ingredient list and manufacturer details. Ideally, it should be next to and to the right of the PDP. If the package is small, it should still be visible on an alternate panel. The panel should be shaped like a rectangle, even if the package is round, and should not include the product name. The FDA specifies the exact font type and size for all nutritional information.
The Nutrition Facts panel generally includes:
- Serving size
- Servings per container
- Calories
- Cholesterol
- Total fat
- Saturated fat
- Trans fat
- Dietary fiber
- Total carbohydrates
- Sodium
- Protein
- Sugars
- Vitamins
Each nutrient listed should also specify the Daily Value (%DV), which is expressed as a percentage and calculated based on the FDA’s current daily value guide. For instance, the FDA recommends a daily value of 50g of added sugars. If your product contains 10g of added sugars per serving, the %DV would be 20%.
Calories should be labeled following the three-point rule in Helvetica font. The label should clearly state the number of calories per serving and the calories from fat. Per the FDA, calories may be rounded to the nearest five-calorie increment. A product with five or fewer calories per serving can be labeled as zero, meeting the FDA’s definition of "calorie-free."
Nutrient content claims (NCCs) describe the nutrient levels in a product using terms like “low,†“high,†or “free.†The FDA regulates what claims manufacturers can make about their products on the label. If you’re considering using a term like “reduced fat†or “less sugar,†thoroughly review FDA requirements to see if your product qualifies.
Allergen labeling is another important aspect. One major reason to include ingredients on food packaging is to warn consumers about potential allergens. Major allergens must be clearly identified under the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA). The FDA’s list of major allergens includes milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, and soybeans, which account for 90% of all food allergies.
Allergens can be indicated either within the ingredient list or in a “Contains†statement after the list. Doing both leaves no room for doubt, helping protect your business from liability. The FDA allows various ways to phrase the “Contains†statement, but it must start with a capitalized “Contains.â€
Cross-contamination warnings should also be included if there’s a possibility of your food coming into contact with major allergens. For example, if your facility also handles tree nuts, include a “May contain traces of tree nuts†statement at the bottom of the Nutrition Facts panel.
Date labeling is another important consideration, though the FDA doesn’t require most products to include it, except for infant formula. However, individual states may regulate date labeling for meat, poultry, and egg products. Adding a date label can boost consumer confidence in your product’s safety and freshness.
Expiration dates show when a product will be at its best quality and freshness. Contrary to popular belief, expiration dates don’t indicate safety. A food product might become unsafe to eat before or after this date.
“Best by†and “use by†dates have different meanings. A product’s “best by†date indicates when it will taste or perform at its peak, while a “use by†date suggests the product should be consumed before or on that day.
Lastly, there are some special labeling requirements to keep in mind. For example, an “organic†claim means the product was grown without synthetic chemicals or GMOs. According to USDA guidelines, a food can only be labeled as “organic†if it contains at least 70% certified organic content.
Under FDA guidelines, most manufacturers must label foods that are bioengineered or contain bioengineered ingredients. You can also get your facility certified to label products as kosher or halal, but the FDA doesn’t handle these certifications—you’ll need to work with a third-party organization.
If your products meet certain dietary restrictions, like being gluten-free, vegetarian, or vegan, you can mention this on the label to attract customers.
Meeting food safety standards under the FDA, USDA, and other agencies protects your business from liability and ensures product quality. Including expiration information and storage instructions helps prevent foodborne illnesses and reduces your liability if someone eats an expired product. Proper inspection equipment can help you catch defects early, avoiding the need for product recalls. Country of origin labeling helps products pass customs smoothly and informs consumers about the product’s origin.
The FDA doesn’t pre-approve food labels but responds to consumer feedback and complaints. Following the above label requirements helps your business stay compliant and maintain a good reputation.
Need help meeting label requirements for food production? At TDI Packsys, our advanced vision inspection systems ensure your labels meet FDA standards. Contact us at 877-834-6750 to learn more about our inspection and packaging solutions.
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