No, placement of the nutrition facts panel, ingredient and allergen statements should go in the information panel of the label as mandated by the FDA.
Another important FDA regulation on food labeling has to do with the fact panel format. The nutrition fact panel is available in different formats and which format you use for your food label is dependent on your square inch space availability for food labeling.
When you order, you will receive a free copy of our Food Labeling Guide, which explains proper placement of the nutrition facts label.

You have several options. You can print the labels and place them on your package. Or your graphic artist can incorporate them into your food label. Please keep in mind that there are specific guidelines from the FDA on size and placement.
With your order, you’ll receive our Food Labeling Guide, which covers the FDA regulations you will need to know for proper placement.
We also offer full service food labeling and package design.

Eggs, Fish, Milk, Peanuts, Shellfish, Soy, Tree Nuts and Wheat.

All ingredients of your recipe must be shown in descending order by percent weight, including all sub-ingredients.

The number of Servings is the total Net Weight of your product divided by one Serving Size.
NET WT 16oz (454g)
Serving Size 2 Tbsp (33g)
454g / 33g = 13.75g
Servings about 14
Please note: there are rounding rules established by the FDA. We will help determine the correct number of Servings for your label.

Serving Size is the amount of a food or beverage that one would consume in an eating occasion. The serving size is made up of two parts: a “household measure term” followed by its metric equivalent. ie: 2 Tbsp (33g)
The RACC (Reference Amounts Customarily Consumed) is used to find a serving size for a particular product. The RACC is regulated by the FDA.
We will help you determine the correct Serving Size for your food or beverage product per the FDA’s RACC.

You will need to use a scale that provides grams or ounces for foods or mL or liters for beverages. If you need to use a container to hold your product in, like a salad dressing, then you will need to first weigh the empty container that you will be using. Once you determine the weight of the product, deduct the weight of the empty container – if you used one to hold your product.
For example: If the weight of the bowl or container you are using to set your food into in order to weigh it is .5 ounces and the final weight of your food product before processing is 4 oz., then the weight of your product will be 3.5 oz (4 oz. - .5 oz).

Take the weight of your product before cooking then take the weight after cooking.
For example, if you have 18g of dough and the final weight of the baked product is 5g, you know you've loss 13g of moisture.
18g (Initial weight before processing)
5g (Final weight after processing)
13g (moisture loss)
13g /18g = 72% of moisture loss in final product
100% - 72% = 28% moisture in final product

The loss of moisture will affect the nutritional values retained in your final product.

We require all processed foods used to have a copy of the nutrition facts label, ingredient statement and allergen statement for a couple reasons. To ensure that your analysis is accurate, we load the processed foods used in your recipe into the software. This ensures that your results are specific to your ingredients. We also need to list your final ingredient statement in descending order of percent.

You will need to provide us with:

• Recipe with list of ingredients and sub-ingredients, and amounts used in Grams, Ounces, Percentages, or Household Measurements (ie: ½ cup white sugar, 60g water).
• Copy of Nutrition Facts Label, Ingredient and Allergen Statement of any processed food sub-ingredient. (ie: enriched flours, canned tomatoes).
• Number of servings per recipe and Serving Size in grams or ounces. Don’t worry if you don’t know, we will help determine.
• Final moisture percent of finished product or before and after weight of your food product. Read more on moisture loss below.

Because of their complex nature, these foods commonly need laboratory analysis:

• Fermented products, such as beer or wine.
• Complex recipes that may be brined or marinated, such as a beef jerkey.
• Brewed products, such as coffee or tea.

Please contact us to discuss your food product. We can determine if your product will need laboratory testing.

No, this service is for Data-based analysis nutrition labels. No food samples will need to be sent to a lab for this service. Most food recipes can be analyzed through our data-based software. Data-based software analysis costs much less and is less time consuming compared to lab analysis. Lab Testing is sometimes needed, though.