How to Launch a Food Product: A Guide to Testing, Labeling, and Compliance

1. Define Your Product and Packaging

Before any lab testing or labeling begins, nail down the following:

• Final recipe (no more “still tweaking”)
• Packaging size and format
• Intended shelf life (ambient, refrigerated, or frozen)
• Target markets (regional, national, e-commerce, wholesale, etc.)

This clarity ensures lab tests reflect your actual product and avoids costly rework.

2. Understand Which Lab Tests Are Required

Different types of testing support different goals. Here's what you'll likely need:

FDA-Compliant Nutrition Labeling

Most packaged foods require a Nutrition Facts Panel. This includes:

• Calories
• Total fat, saturated fat, trans fat
• Cholesterol
• Sodium
• Total carbohydrate, dietary fiber, total sugars, added sugars
• Protein
• Vitamins and minerals

You’ll also need:

• Ingredient statement (in descending order by weight)
• Allergen declaration per FALCPA (milk, egg, peanut, tree nuts, wheat, soy, fish, shellfish)
• Serving size and servings per container, based on FDA’s Reference Amounts Customarily Consumed (RACCs)

How it’s done: Labs use software-based nutritional analysis or chemical analysis depending on the complexity and accuracy needed. Retailers usually accept software analysis unless you're making specific health claims.

Shelf Life Testing

Shelf life testing determines how long your product is safe and maintains quality under normal storage conditions.

• Microbial shelf life (for perishable items)
• Sensory shelf life (flavor, texture, appearance)
• Packaging impact (how your container protects or interacts with your product)

Typical shelf life studies run for 30, 60, 90 days or longer, depending on your product type.

Food Safety Testing

To ensure your product doesn’t harbor harmful microorganisms, common tests include:

• Total plate count (TPC)
• Yeast and mold
• Coliforms / E. coli
• Listeria spp. (for refrigerated or RTE products)
• Salmonella (especially in low-moisture or high-risk products)

You may also need water activity (Aw) and pH testing, especially if you’re selling acidified foods, jams, or sauces.

Allergen Testing

If your product claims to be allergen-free or made in an allergen-controlled environment, you’ll need testing to verify that:

• No trace allergens are present
• Cleaning/sanitation protocols are effective

Common allergen tests are ELISA-based and detect down to a few parts per million.

Nutrition Analysis (for Labeling or Claims)

If you plan to make claims like “high in protein” or “low sodium,” your nutrition analysis must support these.

Claims must align with FDA-defined thresholds (e.g., “low fat” = 3g or less per serving). This is where accurate macronutrient and micronutrient profiles come into play.

Specialty Testing (as needed)

• Heavy metals (if sourcing from regions with known risks or selling supplements)
• Pesticide residues (for organic claims or baby food)
• CBD or THC levels (if producing hemp-derived products in legal markets)

3. Work with Accredited Labs

Choose a food lab that’s:

• ISO 17025 accredited
• Familiar with FDA labeling regulations
• Experienced in working with startups and entrepreneurs

They should provide readable reports, offer guidance, and be responsive to your questions.

4. Create Your Nutrition Label

Once your product is analyzed, you can have a Nutrition Facts Panel created.

There are several formats:

• Standard vertical (most common)
• Simplified (for products with insignificant amounts of nutrients)
• Dual-column (if a package is commonly consumed in one sitting)
• Tabular or linear (for small packages)

Your label must include:

• Product name
• Net quantity (weight or volume)
• Business name and address
• Nutrition Facts
• Ingredient list
• Allergen declaration

For FDA-compliant design, make sure the label meets font size, spacing, and layout requirements.

5. Document Your Product Testing and Compliance

Retailers will often ask for:

• CoA (Certificate of Analysis)
• Shelf life test report
• Nutrition label file (PDF or AI format)
• Proof of FDA compliance or statement of responsibility
• Food safety plan (if producing in-house)

If using a co-manufacturer, they may provide some of these documents, but make sure you’re clear on who is responsible for what.

6. Stay Retail-Ready

Some buyers (especially larger chains and distributors) have their own requirements. Be prepared for:

• UPC / barcodes
• GS1 registration
• Retail-ready packaging
• Product liability insurance
• 3rd-party certifications (Organic, Gluten-Free, Non-GMO)

Retailers want assurance that your product is safe, consistent, and legal to sell. Having your testing and labeling in order signals that you’re a professional partner.

7. Don’t Skip Ongoing Testing

Once your product is launched, keep up with:

• Annual or batch testing (especially if ingredients or suppliers change)
• Label updates (if you adjust your recipe or serving size)
• Food safety audits if you manufacture in-house

Lab testing for food products isn’t a one-and-done task—it’s an ongoing part of running a food business.

Wrap-Up: Your Launch Checklist

Here's a simplified roadmap:

• Finalize your recipe and packaging
• Identify which tests are needed (shelf life, nutrition, allergen, food safety)
• Get your Nutrition Facts Panel created
• Ensure all label elements are present and compliant
• Collect and organize testing documents for retail partners
• Launch your product with confidence
  

This guide is a starting point. Every product is a little different, and the requirements can vary depending on where and how you’re selling. But the fundamentals—FDA-compliant labeling, lab testing for food safety, and clear documentation—will always apply.

If you’re unsure where to start or want help getting your product ready for lab testing, feel free to reach out. Supporting food entrepreneurs is what we do best.