Skip to content
Panelry

Sauces

How to label salad dressing to sell

Dressing is the product most likely to hide an allergen in plain sight. Anchovy in a Caesar is fish, the Worcestershire behind it is fish again, and a creamy base is milk or egg long before anyone reads the label.

What salad dressing labels get wrong

  • A vinaigrette separates, so the ingredient order follows the weight you put in the batch, not what settles on top.
  • Anchovy, Worcestershire and fish sauce all trigger a fish declaration, and Worcestershire needs its own sub-ingredients in parentheses.
  • Creamy dressings usually carry milk (buttermilk, yogurt, parmesan) or egg (mayonnaise base). Both are Big-9 allergens.
  • Dressing is sold by fluid volume, so the net contents statement is fl oz with the metric equivalent, not net weight in ounces.
  • Anything shelf-stable and low-acid raises a food-safety question before a labeling one. Most cottage programs allow acidified dressings only under specific pH rules.

Serving size

Salad dressings and vinaigrettes use a 30 g RACC, about two tablespoons. See the RACC lookup for how the FDA sets serving sizes.

Make your salad dressing label

The builder below is loaded with the sample salad dressing recipe. Swap in your own ingredients and amounts, pick your state, and export: the ingredient statement orders itself by weight, the Big-9 allergens are detected including the ones hiding in sub-ingredients, and your state's home-kitchen disclosure is added at the size it requires. Scaling into retail? The nutrition label maker computes the FDA panel from the same recipe for $9.

Edit this recipe below FDA Nutrition Facts panel ($9)

Make your salad dressing label

Loaded with the sample recipe above. Change anything; the label on the right rebuilds as you type.

This is your statement of identity, so use the common name of the food (“Strawberry Rhubarb Jam”). A brand name alone only works when it is obvious what the food is (21 CFR 101.3(b)).

Auto-ordered by weight

Using a packaged product? Tap on its row to pull the sub-ingredients off the label automatically. Or type them yourself in parentheses, like “Chocolate Chips (Sugar, Cocoa, Cocoa Butter)”.

Auto-detected from your ingredients. Tap to add or remove. Always double-check.

This reads your ingredient list only. It cannot know what else your kitchen handles — a shared mixer, flour in the air, one fryer for two products. If an allergen you do not use could still reach this food, that is a “may contain” decision only you can make; it is voluntary, and it never substitutes for declaring an allergen you actually use.

Optional, but it sets how large the net weight has to print. 21 CFR 101.1 measures the principal display panel differently for each shape.

Live preview

Free
Your Product Name
INGREDIENTS: List your ingredients to auto-order them by weight.
Made in a home kitchen.
Label made with Panelry · getpanelry.com/label

Add product name, business name, business address, at least one ingredient, your state, net weight to export a complete label.

Need a Nutrition Facts panel too?

Most home makers are exempt from nutrition labeling under the FDA's small-seller exemption, but it holds only while the label, the listing and your ads carry no nutrition claim or nutrition information at all. One “low sugar” or “high protein” anywhere, including an online listing, and the food needs a full panel (21 CFR 101.9(j)(1)). Panelry builds one from this same recipe: your ingredients and weights carry over, and you match each to a USDA food.

Build your Nutrition Facts panel

Where this goes on the package

The name of the food and the net weight belong on the principal display panel — the face a shopper sees (21 CFR 101.3(a), 101.7(a)). The net weight goes in the bottom 30 percent of that face, unless the face is 5 square inches or smaller (21 CFR 101.7(f)).The ingredient list, allergen statement, your name and address and any nutrition panel may go on that same face or on the information panel — the part of the label immediately to the right of it as the buyer faces the package. If that part is unusable, such as a folded flap or a can end, use the next panel to the right; if the lid is the face, any adjacent panel works (21 CFR 101.2(a), (b)).Wherever they go, they have to appear in one place with nothing in between — no artwork, marketing copy or barcode running between the ingredient list and the address (21 CFR 101.2(e)).

Verify before selling

Cottage-food rules vary by state and change often. Confirm your label against your state's current requirements. Panelry is not legal advice.

Salad Dressing labeling FAQ

Do I need a nutrition label to sell salad dressing?
At direct cottage scale with no nutrient claims, usually not. You need the ingredient list with sub-ingredients, a Contains statement, net contents in fl oz, and your state's home-kitchen disclosure. Wholesaling to a shop, or saying something like “low fat,” brings the full FDA panel with it.
How do I declare allergens in a Caesar dressing?
“Contains: Anchovy, Egg, Milk.” The anchovy is fish whether you added fillets or Worcestershire, the mayonnaise or raw yolk is egg, and the parmesan is milk. Name the fish species in the parentheses.

More product labeling guides

Verify before selling

Product rules vary by state (especially for salad dressing) and change over time. Confirm with your state's program and official sources. Panelry is not affiliated with any government agency and does not provide legal advice. See our disclaimer.