Guide
How to build an ingredient library for labels
An ingredient library is a verified list of every ingredient and compound mix you use, with allergens already mapped. Build it once from supplier specs, then assemble PPDS labels by recipe instead of re-reading bags every morning.
Reviewed against official guidance.SourcesNot legal advice.
Why libraries beat scraps of paper
Most labelling errors are copy errors under time pressure. A library turns “check the chocolate bag” into “pick Belgian dark compound — allergens already known”.
Build order
- Photograph or file every supplier label and spec sheet
- Enter each item with its sub-ingredients and of the 14 allergens present
- Mark compounds that must always be broken out (pesto, chocolate, mayo)
- Attach ingredients to recipes and generate pack lists from recipes
- Lock edits so only a named person can change allergen flags
LabelClear
The product workflow is built around reusable ingredients and recipes so PPDS labels stay consistent.
Questions
How granular should entries be?
One entry per purchasable SKU. If you switch from brand A butter to brand B, create or update the entry — do not assume identical allergens.
What about water and salt?
Include them when they are ingredients. They rarely carry Annex II allergens but belong in a full list.
Official sources
Everything on this page traces back to these. Where they and we disagree, they are right — tell us and we'll fix it.
- Introduction to allergen labelling for PPDS foodFood Standards Agency / GOV.UK
- Labelling guidance for prepacked for direct sale (PPDS) food productsFood Standards Agency / GOV.UK
- Food allergen labelling and information requirements technical guidanceFood Standards Agency / GOV.UK