The nutrition label maker that doesn't cost $50 a month

A compliant Nutrition Facts panel is more than a table of numbers. It has to follow the FDA's exact rules for serving sizes, rounding, %Daily Values, nutrient order, and Added Sugars. Getting one wrong can cost you a rejected retail order or a recall. Panelry does the math for you.

1. Enter your recipe

Search the USDA FoodData Central database for each ingredient, or add a custom ingredient from a supplier's spec sheet. Enter amounts in grams, ounces, cups, or the food's own portions, then set how many servings your recipe yields.

2. Let Panelry apply the FDA rules

We sum the nutrients per serving and apply the FDA's rounding rules from 21 CFR 101.9: calories to the nearest 5 or 10, fats to the nearest 0.5 or 1 gram, sodium to the nearest 5 or 10 milligrams, and %Daily Values using the current Daily Values. Added Sugars, updated serving sizes, and mandatory nutrient order are handled automatically.

3. Export a print-ready panel

Download your panel as a high-resolution PNG, a true-vector PDF, or an SVG, crisp at any print size, with correct minimum type sizes. Your recipes are saved to your account and yours to export anytime.

How the FDA rounding rules work, with real numbers

Rounding is where hand-built labels most often go wrong, because every nutrient has its own increment. Calories at 50 or below round to the nearest 5, so 47 calories prints as 45. Above 50 they round to the nearest 10, so 96 calories prints as 100. Total fat under 5 grams rounds to the nearest 0.5 g (3.7 g prints as 3.5 g), and anything under 0.5 g declares as 0. Sodium between 5 and 140 mg rounds to the nearest 5 mg; above 140 mg, the nearest 10. Panelry applies each rule per nutrient automatically, so the number on your panel is the number an inspector expects to see.

Weigh the batch before you pick a serving size

The reliable workflow: make one full batch, weigh the finished product on a kitchen scale, and enter that number in the builder's Finished weight field. Baking drives off water, so the raw ingredient total overstates what a serving weighs, and the declared weight is what an inspector checks. Panelry divides the finished weight by the servings you plan to declare. Then compare that weight to the FDA's Reference Amount Customarily Consumed (RACC) for your category, such as 30 g for cookies or 110 g for muffins. Panelry's RACC helper surfaces the reference for your product as you build. One rule trips makers up constantly: a package holding less than 200% of the RACC is labeled as a single serving, no matter how many pieces are inside.

Calculated numbers or a lab analysis?

The FDA accepts labels built from nutrient databases (its guidance permits the calculation approach, judged against the compliance tolerances in 21 CFR 101.9(g)), and most packaged foods on shelves are labeled exactly this way. A $9 export versus $500–1,000 per recipe at a lab is an easy call for baked goods, snacks, sauces, and mixes. A lab earns its fee in two cases: processes a database can't model well, like deep frying where oil uptake varies, and verifying a nutrient content claim such as “low fat” that a buyer or regulator may put to the test.

Working from a supplier's paperwork? The ingredient spec sheet reader pulls the per-100g values straight out of the PDF, in your browser, and shows the line each number came from.

Do you even need one? Many cottage-food makers are exempt and only need an ingredient, allergen, and net-weight label. That's our free cottage tier. A panel becomes necessary once you make a nutrient claim or outgrow the small-business exemption in 21 CFR 101.9(j)(1) — and retail and wholesale buyers usually ask for one regardless.