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Volume 15, Number 10 - October 2015

Greetings from Food Label News. Read all about how an organic spice manufacturer navigated complicated waters with its food labels in this month's case study. The heat continues in the Q&A section where we answer a question about whether a hot sauce should be labeled by weight or volume. For spicy and other foods crossing the border, we share a reader favorite about what you need to know to ensure that your food labels pass through customs quickly. Wishing you well!

In this issue you'll find:


"Thank you for the most professional work I have ever received. I will be back soon with more products."

– Risto Pelivanov  

Ground 2 Table Adds More Spice – A Case Study

What's News in the Food Label Community

Reader Q&A: Viscous Hot Sauce


Karen C. Duester, President

Ground 2 Table Adds More Spice –
A Case Study

Launching a line extension is not always as straightforward as it may seem when it comes to label regulations. This organic spice manufacturer packaged fresh herbs and dried spices together in a kit for one serving and required a multi-serving pack.

Reader Favorites

Crossing the Border


They also wanted to make special package claims that further complicated their labels. To ensure compliant labels for sell-in, not to mention avoiding any FDA issues downstream, Ground 2 Table turned to Food Consulting Company. Read more.

What was your biggest food label challenge? How did you work through it? In the spirit of making our community smarter, we invite you to share in Food Label News how you handled your food label compliance challenge. Simply let us know "You’re in!" then we'll gather all the information needed for an effective case study and send to you for approval. Learn more.

What's News in the Food Label Community


Proposed Nutrition Facts Label: Added Sugars (14+ comment)


Address required on master case/cartons? (12+ comments)


Misleading baby food names? (10+ comments)


"Natural Flavor" vs "Natural Strawberry Flavor" (10+ comments)


Labeling of paprika for color (9+ comments)

Join Food Label Community. Already a member, view Discussions.

Reader Q&A

Find answers to our readers' questions or send us your question for an upcoming issue.


I have a viscous hot sauce. Should it be labeled by weight or volume?  
J.C., Virginia, Manufacturer 


21 CFR 101.105 states that if the food is liquid, the statement shall be in terms of fluid measure; if the food is solid, semisolid, viscous, or a mixture of solid and liquid, the statement shall be in terms of weight. In general, these regulations are designed to help consumers evaluate their cost/value without confusion. Read more.

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