Following these important steps will ensure the speediness and accuracy of your Nutrition Facts Panel (NFP).
- Include the most accurate measurement of each ingredient as possible.
- Weighted measurements (grams, ounces by weight, pounds, etc.) are preferred. For liquid or spices, fluid ounces and teaspoon/tablespoon are acceptable.
- When listing the ingredient, indicate whether it is fresh, dried, whole, ground, frozen, etc. The more specific the better.
- For instance, instead of “2 tablespoons garlic”, “30 grams dried garlic powder” would be most helpful.
- Make sure to include each and every ingredient used to make the product.
- For example, if the onions are sautéd in olive oil before mixing them with other ingredients, include the olive oil in the ingredient list.
- Provide the label display of any prepared product used. Email a legible, clear photo of the NFP from the package to firstname.lastname@example.org.
- A label display should include the nutrition facts panel (A), ingredient statement (B), and allergen statement (C) (if any).
- Examples of ingredients for which a copy of the label display is required.
- Prepared foods such as ketchup, Italian salad dressing, bacon bits, shredded coconut, spice blends, salsa, soy sauce, etc.
- Examples of ingredients for which we do not need a label display.
- Onion powder, water, spinach, coconut oil, sugar, eggs, yellow onion, green bell pepper, etc.
- If cooking the product, list the ingredients in the recipe as their raw (precooked) weight. Record the weight of the batch before and after cooking in the form.
Contact a member of the Alabama Extension food safety and quality team if there are any unusual processing methods that may alter the NFP or if you have any additional questions about cooking methods or weights.