Nutrition label for hot sauce
Hot sauce is one of the easiest foods to label. Most of the numbers round to zero, so the panel is short. Sodium is usually the only line that shows.
Nutrition Facts
Sample data, not a real product.
Three steps to your label
Do these in order. BatchFacts does steps 2 and 3 for you from your recipe.
Pick the serving size
The FDA sets a reference amount for each type of food (21 CFR 101.12). Hot sauce counts as a minor condiment, so the serving is 1 tsp (label it 1 tsp (__ g)). Thick dip-style or salsa-style sauces use a different row, so check yours. Weigh a level teaspoon of your own sauce to get the grams.
Add up your recipe
Add the nutrients of each ingredient, then divide by the servings in the batch. Peppers, vinegar and spices add very little. Salt and any sugar move the label.
Round the FDA way
Round after you add, never before. The tiles below are the rules hot sauce usually hits.
What hot sauce rounds to
Small amounts become 0, which is why the panel is short.
Can be listed as 0.
Must be listed as 0.
Above 140 mg, nearest 10. Under 5 mg is 0.
Can be listed as 0.
The full table, with every nutrient, is in our rounding rules guide.
Do I need the panel at all?
Often not for a small seller. See the small business exemption guide. You still need the ingredient list and the allergen line.
Make your hot sauce label
Type in your recipe. Free, no account, no card.
Source: 21 CFR 101.9 and 101.12, eCFR. Check the current eCFR before you rely on a value.