How it works

Ingredients in. Label out.

Three steps, and the first one is where all the work actually is. Everything below is the real product, not an artist's impression.

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Add your ingredients

The slow part of labelling is not the label — it is getting an accurate ingredients list out of a supplier's packaging and into a usable form.

Paste the declaration from the tub, photograph the pack, or type it out.
LabelClear splits it into separate ingredients, keeping compound ingredients inside their brackets where they belong.
It suggests which of the 14 allergens are present, and shows you the exact words each suggestion came from.

Pasted from the tub

Dark Chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, natural vanilla flavouring). Cocoa solids 54% minimum.

Structured for review

Dark Chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, natural vanilla flavouring). Cocoa solids 54% minimumSOYA

Confirm the allergens

A suggestion is not a decision. Nothing reaches a label until you have looked at it.

Each suggested allergen is shown with its evidence — the ingredient the software found it in.
Remove anything wrong. Add anything missing. You know what is in your kitchen; the software only knows what you typed.
Once confirmed, that ingredient is saved with its allergens, and every product that uses it inherits them.

Confirm before it goes on a label

We found one allergen in that declaration. Nothing is added to a label until you say so.

SOYAfound in “emulsifier: soya lecithin”

Anything we missed, you add yourself. You are always the one who decides what is on the label.

Build the recipe

Pull ingredients from your library and add quantities. The quantities are what put the list in the right order.

Ingredients have to be listed in descending order of weight at the time the product was made.
Enter the quantities once and the list orders itself — change one and it reorders.
Reuse the same ingredient across as many recipes as you like. Type the chocolate once.

Recipe · Chocolate Brownie

Example recipe quantities for Chocolate Brownie
Caster sugar	300g
Butter	250g
Dark chocolate	200g
Free range eggs	220g
Wheat flour	150g
Cocoa powder	40g

Quantities order the ingredients list by weight, the way the rules require. Change a quantity and the list reorders itself.

Print the label

Name of the food, full ingredients list in weight order, allergens emphasised. Sized for the label stock you already buy.

Download a PDF at your own dimensions, or an A4 sheet
Allergens in bold capitals, which survives thermal printing
Reprint any saved label without rebuilding it
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Label sizes and print formats

Ingredients label · 60 × 40 mmExample

Chocolate Brownie

Ingredients: Caster sugar, Butter (MILK), Free range EGGS, Dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: SOYA lecithin), WHEAT flour, Cocoa powder, Sea salt.

Example Bakery

Afterwards

The part nobody sells you, and everybody needs.

Making the first label is a good afternoon's work. Keeping thirty labels right for two years is the actual problem.

When an ingredient changes

Suppliers reformulate without announcing it. Update the ingredient once in LabelClear and you get a list of every saved product that uses it — so the question stops being “did I miss one?”

Ingredient updated

Dark chocolate

New supplier declaration saved

Soya lecithin replaced with sunflower lecithin.

2 saved products use this ingredient

Chocolate Brownie — label needs reprinting
Salted Caramel Brownie — label needs reprinting

Example, using the sample products on this site. In your account this lists your own products.

The matrix stays in step

Because the allergen matrix is generated from the same products as your labels, the two cannot drift apart. That is the usual failure of a matrix kept in a spreadsheet.

Allergen matrix

Example allergen matrix across sample products
Product	Gluten	Eggs	Soya	Milk	Nuts	Mustard
Chocolate Brownie	Cereals containing gluten: present	Eggs: present	Soya: present	Milk: present	Nuts: not present	Mustard: not present
Salted Caramel Brownie	Cereals containing gluten: present	Eggs: present	Soya: present	Milk: present	Nuts: not present	Mustard: not present
Chicken & Pesto Sandwich	Cereals containing gluten: present	Eggs: present	Soya: not present	Milk: present	Nuts: present	Mustard: present

Showing 6 of the 14 allergens — the ones present in these example products.

What this doesn’t do

LabelClear cannot know about cross-contamination in your kitchen, an allergen a supplier added quietly, or a substitution someone made on a busy Saturday. It organises what you tell it and keeps it consistent. The checking is still yours.

Questions

Practical things

How long before I have something usable?

One label takes a couple of minutes. A library covering everything you sell takes longer — but you build it as you go, one product at a time, rather than as a setup project before you can use anything.

Do I have to enter every recipe with quantities?

Only if you want the ingredients list ordered by weight automatically. Quantities are what do the ordering. Without them you can still enter ingredients in the order you know is right.

What if the parser splits an ingredient wrongly?

Correct it. Everything it produces is a draft you edit — the ingredient names, the allergens on each one, and the finished declaration.

Can I photograph packaging instead of typing?

Yes. Photograph the declaration on the pack and LabelClear reads it into the same structured form. The photo is kept with the ingredient, so you can check it against the pack later.

Do step one right now

Paste an ingredients list into the free generator. It takes about a minute and needs no account.

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