Complete Cottage Food Labeling Requirements (What Every Label Needs)
Every state that permits cottage food sales requires producers to label their products, but the specific requirements vary by state. Regardless of where you live, most cottage food labels must include a core set of information drawn from both state law and federal food labeling guidelines. This guide covers everything a complete, compliant cottage food label should include so you can sell with confidence.
Last updated: July 2026
Product Name and Business Name
Your label must include the common or usual name of the product, which clearly tells the consumer what they are buying. "Chocolate Chip Cookies," "Lemon Pound Cake," or "Cinnamon Rolls" are examples of appropriate product names. Avoid vague or decorative names that do not describe what the food actually is. Your label must also include your business name or your full legal name, along with a city and state address so that the origin of the product is clear.
Some states require a full street address, while others require only city and state. Check your specific state's cottage food law to confirm what level of address detail is required.
Net Weight or Net Volume
The net weight of the product must be declared on the principal display panel, which is the part of the label most likely to be seen by a consumer at the point of sale. Net weight refers to the weight of the food itself, not the packaging. It must be stated in both US customary units (ounces or pounds) and metric units (grams or kilograms) for most packaged food products.
For liquid products, net volume is used instead of net weight and must similarly be expressed in both fluid ounces and milliliters or liters. Net weight declarations must be accurate within allowed tolerances, so weigh finished products after packaging using a calibrated scale.
Ingredient List
The ingredient list must appear on the information panel of the label and must list all ingredients in descending order by weight. Sub-ingredients of compound ingredients, such as those found in pre-made mixes or chocolate chips, must also be disclosed.
Use the common or usual name for each ingredient. The word "Ingredients" followed by a colon must precede the list.
If you use a pre-made cake mix, peanut butter, or any other multi-ingredient component, you must list all of the components that make up that ingredient, either in parentheses after the ingredient name or incorporated into the full ingredient list in the correct weight order. Accurate ingredient lists are the foundation of food safety and legal compliance.
Allergen Declaration
Federal law requires that all nine major food allergens be declared on packaged food labels. The nine allergens are milk, eggs, fish, shellfish, tree nuts, wheat, peanuts, soybeans, and sesame.
You can declare allergens either by identifying them within the ingredient list using parenthetical notation (for example, "flour (wheat)") or by adding a "Contains" statement immediately after the ingredient list. Tree nuts, fish, and shellfish must be identified by their specific type.
If your product contains multiple allergens, all of them must appear in the "Contains" statement. Allergen labeling is required regardless of whether you are selling online, at a farmers market, or through direct-to-consumer channels.
Cottage Food Disclosure Statement
Most states require a specific disclosure statement on cottage food labels that informs the buyer the product was made in a home kitchen that has not been inspected by the state or local health department. The exact wording varies by state.
Some states specify the precise text that must appear, while others simply require disclosure of the home-kitchen origin. Common language includes phrases like "Made in a home kitchen not inspected by the state department of agriculture" or similar.
This statement must typically appear prominently on the label and may need to be in a specified minimum font size. Check your state's cottage food statute for the required exact wording.
Additional State-Specific Requirements
Beyond the universal requirements listed above, many states add their own labeling mandates. Some states require a permit number or registration number to appear on the label.
Others require the date of production or a best-by date. Certain states limit what types of food can be sold under the cottage food exemption and may require specific language related to those restrictions.
California, Texas, and Florida, for instance, each have detailed and somewhat different cottage food labeling laws. Always consult the official cottage food statute for your state, or your state's department of agriculture website, to confirm all state-specific requirements before printing labels.
Common Questions
Most states allow handwritten labels as long as all required information is present and legible. However, printed labels look more professional and reduce the risk of errors or illegibility. If you handwrite labels, use a consistent format and be sure all required elements are clearly visible and readable.
Cottage food laws are state-specific, and many states restrict sales to within their borders. If you are selling in multiple states, you need to comply with each state's labeling requirements.
In practice, most cottage food producers sell within a single state, which simplifies compliance significantly. If you are considering multi-state sales, consult an attorney familiar with food law.
Some states specify minimum font sizes for particular label elements, especially the disclosure statement. Federal labeling rules also set minimum type size requirements for certain elements based on the size of the product's display panel. As a general rule, all text on your label should be clearly legible without magnification, and the disclosure statement should be prominent enough to be noticed by a buyer.
Some states require a best-by date or date of production on cottage food labels; others do not. Even where not required, including a best-by date is good practice because it helps customers know when to consume the product and reflects well on your professionalism as a producer.
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