Food Label Maker

A product's net weight before it goes into the oven and after can be very different things.

Moisture loss during cooking and processing is one of the most underestimated compliance risks in food labeling. Roasted meats, baked goods, and dehydrated snacks all lose significant water weight during production. If the finished product is consistently falling below the declared net weight on the label, there's a compliance problem.

A compliant nutrition label requires the net quantity to reflect what's actually in the package, not what went in before cooking.

🥕 Fact Friday: The term "Fresh" is one of the most strictly protected words in the FDA's dictionary.

It can only be used on food that is raw, has never been frozen or heat-processed, and contains no preservatives. Surprisingly, even a light chemical wash used to prevent browning can disqualify a product from carrying the "Fresh" claim.

Before you finalize your "Fresh" marketing claims, double-check your processing flow. If your raw ingredients undergo any stabilization treatment (even if they remain raw) you may need to reconsider your phrasing to stay fully compliant.