Frequently Asked Questions

With Food Label Maker, you can put a price on your ingredients per batch and per package, insert additional expenses such as package, labor, and overhead costs, and set default margins for your recipes all in one place for a seamless experience of label creations and costing recipes.

Food Label Maker’s ingredient database includes a wide range of branded ingredients, but it may not include every brand-specific ingredient. However, you can manually enter any ingredient that is not in their database.

To add your own ingredient, you can check out the link below

With Food Label Maker, you can generate the nutrition facts of most food products, this includes:

• Packaged foods: Most packaged foods, including snacks, cereals, frozen meals, and beverages, require nutrition facts labelling.
• Fresh fruits and vegetables: In general, fresh fruits and vegetables do not require nutrition facts labelling. However, if they are cut or packaged in a way that suggests a specific serving size, such as pre-cut fruit salad or baby carrots in a bag, then they may require nutrition facts labelling.
• Meat and poultry: In the United States, raw meat and poultry products do not require nutrition facts labelling. However, many processed meat and poultry products, such as sausages and deli meats, do require nutrition facts labelling.
• Restaurant and food service items: In some countries, restaurant and food service items, such as fast food meals and pre-packaged sandwiches, may require nutrition facts labelling.

Please note our software does not have the ability to generate the labels for Dietary supplements such as vitamins, minerals, and herbal supplements for now but we are working on adding it to our tool soon.

It is important to note that regulations regarding nutrition facts labelling can vary by country and may be subject to change. Therefore, it is important to stay up-to-date on the latest regulations and requirements in each market where you plan to sell your products.

If you have any questions regarding regulations, you can always reach out to our team of experts.

Yes, we do. You can reach out to us directly on chat, email us at support@flm2.dev1.symbiotica.rs, or call us on the phone at +1 201 942 6427. We have a team of customer service and food labeling experts who would be happy to answer all your questions and assist you with anything you need

The ingredient statement on a Nutrition Facts label is generated by listing all the ingredients in the food product in descending order of predominance by weight. This means that the ingredient that weighs the most is listed first, and the ingredient that weighs the least is listed last.

There are specific guidelines based on every country’s food authority’s regulations on how the ingredient statement listed should be listed. For example, the FDA has specific guidelines on ingredients that are present in a food product in a quantity of less than 2% by weight; these ingredients can be listed in any order after the ingredients that make up more than 2% of the product. In addition to listing the ingredients by weight, the ingredient statement must also include the common or usual name of each ingredient, along with any sub-ingredients or incidental additives that may be present in the food product. For example, if a product contains a seasoning mix that includes multiple ingredients, the ingredient statement must list each individual ingredient in the seasoning mix.

The purpose of the ingredient statement is to provide consumers with information about the ingredients that are present in a food product, so that they can make informed choices about what they eat. By listing ingredients in descending order of predominance by weight, consumers can easily see which ingredients make up the bulk of the product.

Yes of course. Our ingredient database is mainly the USDA ingredient database and any other ingredients added to the database are only made available after being verified by one of our nutrition experts. Provided that your recipe is accurate and you are using the software correctly, there’s no reason for the label to be inaccurate.

Database analysis is faster, more cost-effective, and can be more accurate since lab analysis gives you the exact nutrition value of the sample you are analysing without taking into account the small variations that exist within different food samples of the same product.

We also offer consultancy services for label review and creation if you are unsure of your work.

Our nutritionists have worked hard to tag the right allergens to the corresponding ingredients. We have considered the top 11 common food allergens (eggs, wheat, soy, cow’s milk, peanuts, tree nuts, fish, shellfish, mustard, celery, and sesame). Once the ingredients of the recipe are inputted, our system automatically generates the possible allergens that may be present. It is always a good idea to double-check the labels and specifications of your ingredients in case there are any other traces of food allergens that would normally not be found in that generic ingredient. Also please note there are different allergen requirements per market, it is always best to double-check your local regulations or with our team of experts on what needs to be put on your nutrition facts label.

Not really! Foodlabelmaker.com is very user-friendly designed for anyone with or without food/nutrition knowledge to be able to use it. With the different customizations available, it helps you identify which nutrients are too high or too low, what allergens are in your product and what marketing claims you can make. If you do have any questions, our nutritionists and food labelling experts would be happy to help you. You can contact us on support@flm2.dev1.symbiotica.rs

If you can’t find the unit measure for an ingredient you are inputting, there are a few steps you can take:

Use a standard conversion tool: If you have a unit measure that isn’t listed in the database, you can use a standard conversion tool to convert it to a standard unit measure. For example, if you have a recipe that calls for 50 millilitres of oil, you can convert it to tablespoons using a conversion tool.

You can manually weigh an ingredient and convert it to grams. Here are the steps:

• Use a digital kitchen scale to weigh the ingredient in the appropriate unit measure (e.g. ounces, pounds, etc.).
• Convert the weight to grams. You can use an online conversion tool or formula to do this. For example, to convert ounces to grams, multiply the weight in ounces by 28.35.
• Input the converted weight in grams into our software

Once you are done with your recipe, click the download button at the top right. You can choose to download your label in PDF or PNG format and save it as a file on your desktop.