How to make a nutrition label
Five steps take you from a recipe to a Nutrition Facts panel under FDA rules. BatchFacts does the adding and rounding. You do the weighing.
The five steps
Not sure you need a label at all? Many small sellers are exempt if the package makes no nutrition claim. See the exemption guide.
Weigh your ingredients
Write down the weight of every ingredient in one batch. Weights beat cups. Nutrient values come from lab analysis or a database. 21 CFR 101.9(g)(8) allows an FDA approved database, and (g)(10) says you must keep records, such as your recipe, to back up what you declare.
Pick the serving size
The FDA sets a reference amount for each type of food in 21 CFR 101.12(b). Your serving is that amount, shown as a household measure with grams beside it. Weigh a real serving of your own product to get the grams.
Weigh the finished batch
If the food cooks, bakes or dries, water leaves and the batch gets lighter. Weigh the finished batch and enter that weight. BatchFacts divides the recipe’s nutrients across it. Nothing is estimated for you.
Round the FDA way
Add everything up first, then round each line by the rule in 21 CFR 101.9(c). See the rounding guide.
Lay out the panel
The order and wording come from 21 CFR 101.9(d). See the blank template. Then add the ingredient list and the allergen line.
Every BatchFacts guide
The small business exemptions.
The panel layout with every value empty.
How the FDA rounds each line.
Order and naming.
The Contains line.
The nine major allergens.
A 1 tsp serving.
Fruit spreads.
A 2 tbsp serving.
Exemptions and serving sizes.
USDA FSIS rules.
Start with your recipe
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Sources: 21 CFR 101.9 and 21 CFR 101.12(b), eCFR, read Oct 21, 2026. Check the current rule before you rely on it. This is not legal advice.