Who this applies to
- small packaged food brands
- home-based producers selling into US channels
- farmers market and local retail vendors
- e-commerce sellers with packaged products
Why producers struggle
- exemptions are confusing and often misunderstood
- serving size assumptions drift between recipe versions
- manual spreadsheets are hard to maintain and audit
- formatting and rounding details are easy to miss
Practical checklist before printing
- confirm your final recipe and quantities
- set your real serving size (how customers will consume it)
- run per-serving calculations against final formulation
- generate a US-format panel
- do a physical print/readability check
- save calculation/export records for future updates
Common mistakes
- using "close enough" values from another product
- failing to regenerate after formula edits
- switching serving assumptions without recalculation
- using Canada panel format for US products
- publishing a label with no traceable source process
What to do in Nutrifax
- Build/import your recipe in the builder.
- Verify ingredient matches and units.
- Set servings/yield fields.
- Generate the US label format.
- Export PDF/PNG and run a test print.
- Optionally export audit report records for traceability.
Related pages
- When Nutrition Labels Are Required in the US
- Serving Size and Rounding Rules (US FDA)
- How to Generate and Print Nutrition Labels in Nutrifax
Sources
- FDA: What's on the Nutrition Facts Label
- FDA: Food labeling and nutrition
- FDA: Small business nutrition labeling exemption guidance
- eCFR: 21 CFR 101.9 (Nutrition labeling of food)
Disclaimer
This page is educational and not legal advice. Confirm requirements for your product and jurisdiction.
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