The labels you place on your food products don’t only inform customers about what’s inside. They also ensure regulatory compliance, help you maintain brand integrity, and allow customers to feel good about choosing your products.
High-quality vision systems can help you meet label requirements for food production by ensuring the precision of your product labels. These systems verify label placement within your QA process, preventing errors that could harm your business’s reputation and compliance.
Learn more about essential label requirements for food production and how TDI Packsys can help you stay compliant.
Core Label Requirements
The Food and Drug Administration (FDA) has several labeling requirements that most food manufacturers in the U.S. must meet. Each state also has specific guidelines that apply to manufacturers in their jurisdictions.
These are the core label requirements for food products to keep top of mind during your labeling process.
Statement of Identity
Your product’s statement of identity should be clearly visible as the central focus of the label. This statement should identify the commodity by its common or usual name. If that commodity is typically available in several forms, such as sliced, grated, or diced, the label should also specify the commodity’s form.
This statement should be in bold type and stand out as the most prominent printed matter on the Principal Display Panel (PDP). The PDP is the front label panel and is most likely to be seen by the consumer at the time of purchase.
Net Quantity of Contents
The PDP should also contain the net quantity of contents statement. It should be in the bottom 30 percent of the PDP and in lines parallel to the base of the packaging.
Food labels should show the net contents in metric and standard units — i.e., in ounces and grams.
Ingredient List
The label must list the ingredients in descending order of predominance by weight. Each ingredient’s name should be the common name; for example, you shouldn’t use “sucrose” instead of sugar. Using typical language in the ingredient declaration ensures that customers can quickly identify and comprehend the ingredients in your product.
Manufacturer, Packer, or Distributor Information
The label must also contain the name and address of the manufacturer, packer, or distributor. This statement must be accompanied by clarification about that company’s relation to the product, such as “manufactured by” or “packaged by.”
If the entity’s street address is not listed in a current city directory, the label must include this information.
Nutrition Labeling
Most food manufacturers must include nutrition labeling on their packages. Exemptions include foods manufactured by small businesses, foods that provide no significant nutrition, and a few others, as indicated in the FDA’s Food Labeling Guide.
The placement of nutrition information and the information provided must also meet strict FDA requirements.
Nutrition Facts Panel
Nutrition Facts labels should be displayed along with the ingredient list and manufacturer information. Ideally, they should be adjacent and to the right of the PDP. If the package is too small, it should be visible to the consumer on an alternate panel.
The Nutrition Facts panel should be box-shaped, even if the package is round. This box should not contain the product name. The FDA also specifies the font type and size required for all nutrition information contained within this panel.
Generally, the Nutrition Facts panel should specify the following:
- Serving size
- Servings per container
- Calories
- Cholesterol
- Total fat
- Saturated fat
- Trans fat
- Dietary fiber
- Total carbohydrates
- Sodium
- Protein
- Sugars
- Vitamins
Daily Values
The Nutrition Label should also specify the daily values (%DV) for each of the nutrients listed. This figure is expressed as a percent and should be calculated based on the FDA’s current daily value guide.
For example, the FDA recommends a current daily value of 50g of added sugars. If your product contains 10g of added sugars per serving, the %DV would be 20%.
Calorie Labeling
Calories should be labeled in accordance with the three-point rule in Helvetica font. The label should clearly specify the number of calories per serving and the calories from fat.
Per the FDA, calories may be expressed to the nearest five-calorie increment. A product with five or fewer calories per serving may be expressed as zero. These foods meet the FDA’s definition of “calorie-free.”
Nutrient Content Claims
Nutrient content claims (NCCs) describe the nutrient levels in a product using terms like “low,” “high,” or “free.” The FDA controls what claims manufacturers can make about a product on the label. If you want to use a qualifier like “reduced fat” or “less sugar” on your label, check FDA requirements thoroughly to determine whether your product would qualify for this claim.
Allergen Labeling
One major reason to include ingredients on food packaging is to warn consumers about allergens in the product. Here are the label requirements for food products regarding allergens.
Major Allergens
Under the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), you must clearly identify major allergens within your food products. The FDA’s list of major food allergens includes:
- Milk
- Eggs
- Fish
- Crustacean shellfish
- Tree nuts
- Wheat
- Peanuts
- Soybeans
These major allergens account for 90% of all food allergies.
Allergen Declaration
You can either indicate allergens:
- Alongside their common name within the ingredient list (e.g., saying “flour (wheat)” and “whey (milk)” clearly identifies common allergens within these lesser-known ingredient names)
- In a “Contains” statement after the ingredient list (e.g., “Contains soy, wheat, and milk”).
Doing both leaves no doubt in a customer’s mind about the inclusion of allergens, helping your company avoid liability.
The FDA allows multiple ways to word a “Contains” statement, but “Contains” must be capitalized and the first word in the statement.
Cross-Contamination
If your foods have a chance of cross-contamination with major allergens, indicate this with a “May contain” statement below the nutrition information. For example, if your facility also produces food items with tree nuts, include “May contain traces of tree nuts” at the bottom of the Nutrition Facts panel.
Date Labeling
The FDA does not require most products to include date labeling, with infant formula being the exception. However, individual jurisdictions regulate the inclusion of date labeling for meat, poultry, and egg products. It’s a good idea to include this label to improve consumer confidence in the safety and freshness of your products.
Expiration Dates
Expiration dates indicate the date by which a product will maintain peak quality and freshness. Contrary to popular belief, expiration dates do not indicate a product’s safety. A food product may become unsafe to eat before or after this date.
Best By or Use By Dates
“Best by” and “use by” dates are two types of expiration dates, but they have different meanings. A product’s “best by” date indicates when it will be at peak quality or flavor. Meanwhile, a “use-by” date indicates that a product should be consumed before or on that date.
Special Labeling Requirements
Below are a few special label requirements for foods to keep in mind.
Organic Foods
An “organic” claim on a label indicates that the product was grown without synthetic chemicals, GMOs, or other artificial ingredients. Under USDA guidelines, a food can only be labeled as “organic” if it has at least 70% certified organic content.
Genetically Modified Organisms (GMOs)
Under FDA guidelines, most manufacturers must label foods that are bioengineered or contain bioengineered ingredients.
Kosher and Halal Certification
Your facility can go through a certification process to label your products as kosher or halal. The FDA does not provide these certifications; rather, you will need to contact a third-party organization or certification agency.
Dietary Restrictions
Dietary restrictions are different from allergens. If your products meet certain dietary restrictions, such as gluten-free, vegetarian, or vegan, you can indicate this on the label to entice customers.
Food Safety and Regulatory Compliance
Meeting food safety requirements under the FDA, USDA, and related organizations protects your business against liability and ensures the quality of your products.
Foodborne Illness Prevention
By including expiration information and storage instructions, you can help prevent foodborne illnesses. This information also reduces your liability should a consumer eat an expired product.
Product Recalls
Using the right inspection equipment and processes can help you find defects that could lower the quality or safety of your products, preventing the need for product recalls.
Country of Origin Labeling (COOL)
Including the country of origin on the package helps products clear customs faster, informs consumer purchases, and helps authorities apply relevant tariffs to imported goods.
Regulatory Overview and Enforcement
The FDA does not pre-approve food product labels but responds to consumer reports and complaints. Following the label requirements for food products above helps your business stay compliant and maintain a solid customer reputation.
Meet Label Requirements for Food Production With TDI Packsys
Do you need help adhering to label requirements for food products? At TDI Packsys, our advanced vision inspection systems offer precise label inspection capabilities to ensure your products have the proper label placement and information to meet FDA standards. Contact us today at 877-834-6750 to learn more about our inspection and packaging solutions.
