Cottage food labels with every line your state requires plus a free nutrition label maker for when you need Nutrition Facts

Your state’s home-kitchen statement word for word, plus the lines it asks for and a net weight sized to FDA rules. Free PNG or PDF: no account, no watermark. Nutrition Facts are free to view; clean downloads are $19 once.

Make a cottage food labelNutrition Facts calculator

Read the rules first: all 12 state guides · we make your labels for you, $39 →

  • A live checklist of what your state requires, ticked as you type
  • Rules checked against each state’s law, with sources and dates (how we verify)
  • No AI and no account: your recipe stays in this browser
Example California cottage food label made with this tool for the fictional Sample Kitchen: Made in a Home Kitchen statement, permit number, chocolate chip cookies, ingredients, Contains line, net weight and business details
Real output from the tool: a California example for the fictional “Sample Kitchen”. Open it in the tool

Free nutrition label maker

Our Nutrition Facts label generator turns your recipe into a label: pick ingredients from USDA FoodData Central, enter the grams in your batch, and get every value per serving with FDA rounding and % Daily Values. Viewing all values is free.

Only need an ingredient list and allergens? Use the free ingredient label maker.

Ingredients in one batch

Loading USDA FoodData Central…

For each line: the name to print on the label, the grams used, and the closest USDA food for nutrition. Tick "added sugar" for sugar, honey, syrups.

Serving

Manual overrides (optional, per serving, before rounding)

Have lab or supplier numbers? Type them here to replace the calculated value.

Allergens & package (for the combined label)

Detected:

Printed in ounces and grams, e.g. Net Wt 8 oz (227 g). Weigh the finished food without the package.

How to measure the package front

Measure the front of the package, not the label: height × width of a box or bag front (a 4×6 in bag = 24 sq in; 6×9 in = 54 sq in), or 40% of height × circumference for a jar. FDA sets the net weight size by that area (21 CFR 101.7(i)). Place the net weight in the bottom 30% of the package front (101.7(f)); fronts of 5 sq in or less are exempt from that placement rule.

For items sold by number. Add the net weight too when the count alone doesn't tell buyers how much food is inside (21 CFR 101.7(c)).

Nutrition Facts panel

Your values per serving (free)

Combined print-ready label (Pro)

Required on most packaged food (FDA)

0 of 6 required items done. 6 still to fill in or check.

  • Missing 21 CFR 101.3
  • Missing 21 CFR 101.7
  • Missing 21 CFR 101.4
  • Check FD&C Act 403(w)None detected. Check every ingredient and sub-ingredient; if the food has none of the 9 major allergens, no line is needed.
  • Missing 21 CFR 101.5
  • Missing 21 CFR 101.5The street may be left off if your business is listed in a current city or telephone directory.
  • NoteNutrition Facts 21 CFR 101.9Required unless the food or business is exempt (21 CFR 101.9(j)); many small and cottage businesses are. Use the Nutrition Facts calculator if you need one.
  • NoteSelling from a home kitchen? Pick your state to add its statement word for word.

Pick your state to see its list. How we verify. Not legal advice.

Recipe library (Pro)

    Products are stored only in this browser. Export a backup before clearing browser data or switching devices.

    What the labels look like

    Real output from this tool for a batch of sour cream cornbread (USDA data, FDA rounding).

    Sample Nutrition Facts panel for sour cream cornbread made with Easy Food Labels
    Nutrition Facts panel (free to view, Pro to download clean)
    Sample ingredient label with Contains allergen line for sour cream cornbread
    Ingredient & allergen label (free)
    Sample combined print-ready food label with Nutrition Facts, ingredients, allergens, net weight and maker
    Combined print-ready label (Pro)

    How to make a Nutrition Facts label for your recipe

    A Nutrition Facts label tells shoppers what is in one serving of your food. The rules for what goes on it, how it is laid out and how each number is rounded are in 21 CFR 101.9. This nutrition label maker does the math from your recipe, so you do not need a spreadsheet or a lab report to get a good estimate.

    1. Enter every ingredient by weight

    Weigh ingredients in grams if you can. Cup and spoon measures change with how you scoop and pack, while nutrition is calculated by weight. For each line, type the name you want printed on the label, the grams used in one batch, and pick the closest match from USDA FoodData Central. Everyday names such as "AP flour", "powdered sugar" or "unsalted butter" are mapped to the right USDA food, and small typos are tolerated.

    2. Tell us the finished batch weight

    Baking drives off water, so a batch of cookie dough weighs more than the baked cookies. If you weigh the batch after baking and enter that number, every value per serving is scaled correctly. If you leave it empty we use the raw ingredient total, which makes per-serving numbers come out a little low for baked goods.

    3. Set the serving size

    FDA bases serving sizes on "reference amounts customarily consumed" listed in 21 CFR 101.12. For example, the reference amount for cookies is 30 g, so a 30 g cookie is one serving. Enter the household measure ("1 cookie", "2 tbsp", "1/8 pie"), the grams per serving and the number of servings in the package.

    4. Check the values and the rounding

    The calculator adds up each nutrient for the whole batch, divides by the finished weight and multiplies by your serving size. Then it applies FDA rounding from 101.9(c): for example calories under 5 round to 0, calories up to 50 round to the nearest 5 and above 50 to the nearest 10; total fat under 0.5 g is declared as 0 g; sodium under 5 mg is 0 mg. % Daily Values use the Daily Values from the 2016 Nutrition Facts update (2,000 calories). Every value, the unrounded number and the %DV are shown for free on screen.

    If an ingredient in the USDA database has no value for a nutrient (trans fat and vitamin D are often missing), you will see an orange warning, because that nutrient is counted as zero. Use the manual override fields to type numbers from your supplier's spec sheet or package.

    5. Pick a format and download

    The standard vertical panel fits most packages. FDA also allows a tabular (side-by-side) layout for packages without room for a tall panel, and a linear (one-paragraph) layout for very small packages. 21 CFR 101.9 paragraph (j)(13) explains when those smaller formats can be used. Pro adds clean PNG and PDF downloads of all three formats, plus a combined print-ready label with Nutrition Facts, ingredients, allergens, net weight and your business name in one image.

    Do you even need a Nutrition Facts label?

    Not always. FDA exempts many small businesses: retailers with low annual sales, and low-volume products from firms with fewer than 100 full-time equivalent employees selling fewer than 100,000 units of that product a year (some of them must file a notice with FDA). See the FDA small business nutrition labeling exemption page and 21 CFR 101.9 paragraph (j). Two catches: the exemption disappears if you make a nutrient content or health claim on the package (such as "low fat" or "good source of fiber"), and it never covers ingredient and allergen labeling. Cottage food sellers also need to follow their state's label rules. Our free ingredient label maker and cottage food label maker cover those parts.

    How accurate is a calculated label?

    FDA lets you determine nutrient values by calculation from databases as well as by lab analysis, but you are responsible for the label being accurate. A database calculation is an estimate: brands differ from USDA averages, and cooking changes water and fat content. Calculated labels work well for typical home-bakery products. If your product is unusual, makes claims, or is sold at large scale, a lab analysis is the safer choice. Learn more about what each line means on our Nutrition Facts label guide.

    Frequently asked questions

    Is this nutrition label maker free?

    Yes. Calculating and viewing every Nutrition Facts value, %DV and the panel preview is free with no sign-up. Ingredient and allergen labels are free to download as clean PNG and PDF. Nutrition Facts Pro ($19 one-time) adds clean panel downloads, Linear and Tabular formats, the combined print-ready label and the saved recipe library.

    Where does the nutrition data come from?

    From USDA FoodData Central (Foundation Foods and SR Legacy), a public-domain database from the U.S. Department of Agriculture. About 2,900 common foods are included. You can override any value with numbers from your supplier.

    Does it follow FDA rounding rules?

    Yes. Values are rounded according to FDA rules in 21 CFR 101.9(c), and % Daily Values use the 2016 Daily Values for a 2,000-calorie diet. Our tests check the rounding rules and compare %DV against FDA sample labels.

    Is the label FDA approved?

    No. FDA does not approve or certify food labels. The tool calculates estimates from what you enter and USDA data; you are responsible for checking the final label.

    Do small bakers need a Nutrition Facts label?

    Many do not, thanks to FDA small business exemptions in 21 CFR 101.9(j), but the exemption is lost if you make nutrient content or health claims, and ingredient and allergen labeling is still required. Check FDA guidance and your state rules.

    What do I get for $19?

    A one-time, lifetime license for one brand: clean PNG and PDF downloads of the Nutrition Facts panel in standard, linear and tabular formats, the combined print-ready label, and a recipe library for unlimited products. Future Nutrition Facts formats are included. 7-day full refund.

    Is my recipe uploaded anywhere?

    No. Recipes are calculated and stored only in your browser. Pro buyers can export a backup file of their recipe library.