Every label has the same six parts. Get these right and a store buyer will not send your jar back.
The six questions, answered
Do I need a Nutrition Facts panel?
Almost always, if you sell packaged food in stores. Very small makers can be exempt: total yearly sales of $500,000 or less, or food sales of $50,000 or less, need no panel and no notice. The exemption ends the moment the label makes a nutrient or health claim.
Where does the net weight go?
On the front, in the bottom 30% of the panel, in both US and metric units: “NET WT 16 OZ (454 g)”.
How big is a serving?
It comes from the federal reference amount for your type of food (for salsa, 2 tablespoons). You do not pick it; you look it up and convert it to your household measure.
Which allergens must I name?
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans and sesame. Name the exact nut, fish or shellfish, in the ingredient list or a “Contains” line.
Can I say “natural” or “healthy”?
“Natural” has no formal definition but must not mislead. “Healthy” has a federal definition, updated in 2024, with limits for added sugars, sodium and saturated fat.
Do I need a lab test?
Usually not. Database values work for most recipes. See the next story for when a test is worth it.
What to do next
- Build a panel from your recipe with the free calculator
- Check your rounding with the free checker
- Or let us build the label and trace every value
