Guide · PPDS labelling
PPDS labelling: a practical guide for small food businesses
How to work out which of your products need a PPDS label, what must be on it, and mistakes to avoid.
Step 1: Is it PPDS?
Check when and where the food is packed, who packs and sells it, and how the customer orders. Packaging must enclose the food so it cannot be altered without opening or changing it.
| Your situation | What to check |
|---|---|
| Packed before selection and sold by the same business on the same premises | Normally PPDS: name the food and list ingredients with allergenic ingredients emphasised. |
| The same business packs elsewhere and sells at its market stall or mobile outlet | Can also be PPDS. Packing at a different site does not by itself make it wholesale food. |
| One business packs food and supplies another business | Standard prepacked rules apply, with additional mandatory information beyond the PPDS requirements. |
| Food is loose or packed after the customer orders | Non-prepacked: allergen information is still required. A checked matrix is one possible format. |
| Food is ordered online or by phone | Check distance-selling rules. PPDS sold this way is outside the specific PPDS label change; allergen information must be available before purchase and at delivery. |
Use the FSA PPDS introduction (England, Wales and Northern Ireland) and Food Standards Scotland guidance for your nation and exact sales setup.
Step 2: What goes on the label
- The name of the food — descriptive and specific.
- Full ingredients list, in descending order by weight at the time of use, including additives and any ingredient your supplier's product contains (check their labels — a "seasoning mix" can hide several allergens).
- All 14 regulated allergens emphasised within the list — bold is standard. See the full allergen list.
A worked example
Note the emphasised allergens inside compound ingredients (the bread's soya flour, the mayonnaise's mustard) — they must not disappear when you write the finished label.
Label mistakes to avoid
- Compound ingredients not broken down — "mayonnaise" listed without its egg and mustard.
- Stale labels after recipe changes — a new supplier's pesto contains cashews, but the label still reflects the old one.
- Allergens listed separately but not emphasised in the ingredients list — a "contains" box alone doesn't satisfy PPDS rules.
- Vague names — "Pasta pot" instead of "Tomato & mozzarella pasta salad".
- Handwritten labels that fade or smudge — legibility is part of compliance.
Keeping labels accurate without the admin
Make a free ingredient-label draft from your checked supplier wording, then review the emphasis and print fit. For repeat products, AllergenKit Pro saves supplier ingredients and reusable recipes. When a recipe or supplier changes, update the saved data and review affected labels before printing. Try every Pro feature for 7 days with no card; then £9/month only if you subscribe.