If you develop a private label food product — whether that is an herb mix, a sauce, a seasoning or a condiment — correct labelling is not optional. It is one of the most common areas where first-time private label customers experience delays, rejections by retailers or costly reprints of packaging. Done correctly, however, your label is also one of your most powerful tools: it builds trust, communicates quality and can actively support your premium positioning.
This guide covers the core requirements for both the EU and the UK markets, the main differences between the two, and what private label buyers should keep in mind when briefing their manufacturing partner.
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- Introduction
- Why labelling for private label is more important than ever
- The EU framework: Regulation 1169/2011
- The UK framework: Divergence after Brexit
- The 'Not for EU' label: What private label brands selling in the UK need to know
- Allergen labelling: No room for mistakes
- Clean label and health claims: Opportunities and obligations