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TTB Beer Label Requirements: 8 Elements You Need on Craft Beer Labels

A great craft beer label has to do two jobs at once. It has to catch a shopper’s eye on a crowded shelf, and it has to satisfy the Alcohol and Tobacco Tax and Trade Bureau (the TTB) before you can legally sell it. Miss a required element and your label approval can get rejected, which means a delay right when you’re trying to get a beer to market.

Here are the 8 elements the TTB requires on a malt beverage (beer) label, what each one actually means, and where the rules live so you can check them yourself.

The 8 required elements at a glance:

  1. Brand name
  2. Class and type designation
  3. Name and address of the brewer, bottler, or importer
  4. Net contents
  5. Alcohol content (when required)
  6. Ingredient and additive disclosures (when they apply)
  7. The Government Warning
  8. Country of origin (imported beer only)
All of this lives in 27 CFR 7.63, the section that lists the mandatory information for a malt beverage label, plus the sections that spell out each element. The TTB modernized these rules in 2022, so if you’ve seen older guides citing section numbers in the 7.20s, those have moved.

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First, the ground rules: legibility and placement

Before the individual elements, two general rules apply to all of the mandatory information:

  • It has to be readable. Mandatory information must be readily legible under ordinary conditions and set against a contrasting background (27 CFR 7.52).
  • It has to be big enough. The minimum type size is 2 mm for containers larger than half a pint, and 1 mm for containers of half a pint or less (27 CFR 7.53). The information also can’t be covered or hidden (27 CFR 7.54).

Keep these in mind early, because they affect how much room your design needs to leave for the required copy.

1. Brand name

Every label needs a brand name, the name the beer is marketed and sold under (27 CFR 7.64). It can’t mislead people about the age, origin, identity, or other characteristics of the beer. If a product isn’t sold under a brand name, the name of the bottler or importer stands in as the brand name.

2. Class and type designation

This is the part of the label that tells people what the product actually is. It can be as general as “malt beverage” or as specific as a recognized style. The rules for class and type live in Subpart I of Part 7 (sections 7.141 through 7.147), and Chapter 4 of the TTB’s Beverage Alcohol Manual is the practical guide to the designations.

Worth knowing: Your style name in the artwork (say, “Hazy IPA”) and your official class designation are two different things. The artwork can read however your brand wants. The class designation just has to be a recognized one, shown clearly on the label.

A trio of beer bottle labels with net contents and other TTB label requirements.

3. Name and address

The label has to identify who’s responsible for the beer, with wording that depends on where it was made:

  • Brewed in the U.S.: phrases like “Brewed by” or “Brewed and bottled by,” followed by the brewer’s name and address (27 CFR 7.66).
  • Imported: “Imported by” (or similar), followed by the importer’s name and address (27 CFR 7.68).

The name has to match your brewer’s notice or basic permit on file with the TTB. Small mismatches here are a common reason a label gets kicked back.

4. Net contents

The label has to state how much beer is in the container, in U.S. customary units like fluid ounces, pints, or quarts (27 CFR 7.70). Metric measures are allowed in addition to the U.S. units, but not in place of them. Net contents can be printed on the label or molded into the container itself.

5. Alcohol content (when required)

Here’s one that surprises a lot of brewers: for beer, federal rules make alcohol content optional, unless your state requires it (or in a few cases prohibits it). Alcohol content “may be stated on any malt beverage label, unless prohibited by State law” (27 CFR 7.65). Most brewers include it anyway because customers expect it.

If you do state it, the TTB allows a tolerance of 0.3 percentage points above or below the listed number for beers at 0.5% ABV or higher, and it has to be expressed as a percentage by volume.

Heads up, this may change: The TTB has a 2025 proposal (Notice 237) that would make an alcohol content statement mandatory for more products, as part of a broader “Alcohol Facts” panel. It’s still a proposal, not law (more on that below), but it’s worth knowing the optional status may not last.

A beer can with a prominent government warning.

6. Ingredient and additive disclosures (when they apply)

Beer labels don’t carry a full ingredient list, but a few specific additives have to be declared when they’re present (27 CFR 7.63(b)):

  • FD&C Yellow No. 5: a statement such as “Contains FD&C Yellow No. 5.”
  • Sulfites: “Contains sulfites” (or “Contains a sulfiting agent”) when the beer has 10 or more parts per million of sulfur dioxide.
  • Aspartame: the statement “PHENYLKETONURICS: CONTAINS PHENYLALANINE,” in capital letters, set apart from other text.
  • Cochineal extract or carmine: a statement naming the additive, such as “Contains cochineal extract” or “Contains carmine.”

Worth knowing: Older label guides (and a lot of pages still floating around online) list a required saccharin warning about cancer in lab animals. That requirement was removed from the TTB regulations back in 2004 and is no longer part of beer labeling. If you’re working from an old checklist, drop it.

7. The Government Warning

Every beer at 0.5% ABV or higher needs the federal Government Warning, set in 27 CFR 16.21. It has to read, word for word:

GOVERNMENT WARNING: (1) According to the Surgeon General, women should not drink alcoholic beverages during pregnancy because of the risk of birth defects. (2) Consumption of alcoholic beverages impairs your ability to drive a car or operate machinery, and may cause health problems.

“GOVERNMENT WARNING” appears in bold capital letters, and the rest of the text is fixed. It has to run as a single continuous paragraph and can sit on the front, side, or back of the container. You can’t paraphrase or shorten it.

8. Country of origin (imported beer only)

This one applies only to imported beer (27 CFR 7.69). The label has to show where the beer came from, commonly as “Product of [country].” The TTB rule points to U.S. Customs and Border Protection for the exact marking formats, so importers should check those as well. Domestic beer doesn’t need a country-of-origin statement.

How label approval works: the COLA

Once your label has all of its required elements, most beers need a Certificate of Label Approval (a COLA) before you can sell across state lines. You apply with TTB Form 5100.31 through the TTB’s COLAs Online system, and the process is governed by 27 CFR Part 13. The TTB reviews your artwork against the requirements above and either approves it or sends it back with the issues to fix.

The fastest way to avoid a rejection is to get the required elements right the first time, since a kicked-back label usually means weeks of delay.

What’s changing in 2025 and beyond

The 8 elements above are current. But the TTB has proposed the biggest change to alcohol labeling in years. In January 2025 it published two proposed rules, laid out in its announcement on Alcohol Facts and allergen labeling:

  • A mandatory “Alcohol Facts” panel (serving size, servings per container, alcohol by volume, calories, carbohydrates, fat, and protein), which would also make an alcohol content statement mandatory for more products.
  • Mandatory major food allergen labeling (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame).

Both are still proposals, not law. The comment period closed in August 2025, and if a final rule is published, the TTB has proposed giving the industry five years to comply. Nothing on your label has to change today, but it’s worth designing with a little room to grow.

Quick pre-print checklist:

  • ☐ Brand name (not misleading)
  • ☐ Class and type designation
  • ☐ Name and address (matches your TTB permit)
  • ☐ Net contents in U.S. units
  • ☐ Alcohol content (if your state requires it, or you choose to include it)
  • ☐ Any required additive disclosures (FD&C Yellow No. 5, sulfites, aspartame, cochineal/carmine)
  • ☐ Government Warning, word for word
  • ☐ Country of origin (imported beer only)
  • ☐ Type size and legibility check (2 mm / 1 mm)
  • ☐ COLA approved before you sell across state lines

Getting all of this onto a label that still looks great is what we do. If you’re working on a new can or bottle, take a look at our craft beer label options, or send us your artwork and we’ll help you make sure it has everything the TTB expects.

Frequently asked questions

What are the required elements on a craft beer label?

The TTB requires a brand name, a class and type designation, the name and address of the brewer or importer, net contents, alcohol content (when required), certain ingredient and additive disclosures, the Government Warning, and, for imported beer, country of origin. These are set in 27 CFR 7.63 and the related sections of Part 7.

Is alcohol content required on a beer label?

Under federal rules, alcohol content is optional for beer unless your state requires it (or, in limited cases, prohibits it). Most brewers list it anyway. A 2025 TTB proposal would make it mandatory for more products, but that rule is not final.

Do craft beer labels need a Nutrition Facts or ingredient list?

No. Beer regulated by the TTB doesn’t require a Nutrition Facts panel or a full ingredient list today, though specific additives like sulfites or FD&C Yellow No. 5 must be declared. A 2025 TTB proposal would add a mandatory “Alcohol Facts” panel and allergen labeling, but it has not been finalized.

What is a COLA and do I need one?

A COLA is a Certificate of Label Approval. Most beers sold across state lines need one before they can go to market. You apply with TTB Form 5100.31 through COLAs Online, and the TTB reviews your label against the required elements.

Does a beer label still need a saccharin warning?

No. The saccharin warning that used to be required was removed from the TTB regulations in 2004. If you’re using an old checklist that still lists it, you can drop it.

Where does the Government Warning have to go on the label?

It can appear on the front, side, or back of the container, but it has to run as a single continuous paragraph, with “GOVERNMENT WARNING” in bold capital letters, using the exact wording in 27 CFR 16.21.

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Why Don’t Beer, Wine, and Spirits Labels Have to Disclose Ingredients or Serving Facts on Labels?

⚞ The Highlights:

    • Different agency, different rules. Beer, wine, and spirits labels are regulated by the TTB (the Alcohol and Tobacco Tax and Trade Bureau) under the Federal Alcohol Administration Act, not by the FDA under food labeling law. That’s why the FDA’s Nutrition Facts and ingredient-list rules don’t apply.
    • Ingredients and serving facts are voluntary today. You can add them, and many brands do, but federal rules don’t require them on most alcohol.
    • Some “alcohol” actually falls under the FDA. Beers not made from malted barley and hops, and wines under 7% alcohol by volume, are regulated by the FDA and do need a Nutrition Facts panel and an ingredient list.
    • This may change. In January 2025 the TTB proposed two rules that would make an “Alcohol Facts” statement and major food allergen labeling mandatory. They are still proposals, not law.

Pick up a box of crackers and you’ll find a Nutrition Facts panel and a full ingredient list. Pick up a six-pack, a bottle of wine, or a fifth of bourbon, and most of that information isn’t there. If you make or sell alcohol, you’ve probably wondered why your label gets to skip what every packaged food has to show.

The short answer: your label answers to a different agency, under a different law. Here’s how that works, what your label actually has to include today, and the proposed rules that could change all of it in the next few years.

(more…)

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Dos and Don’ts for Non-Alcoholic Beer Labels

⚞ The Highlights:

  • “Non-alcoholic” and “alcohol-free” aren’t interchangeable. “Non-alcoholic” means under 0.5% alcohol by volume and has to carry a specific disclaimer. “Alcohol-free” means 0.0%, with no wiggle room.
  • A product under 0.5% can’t be called “beer.” It has to be a “malt beverage,” “cereal beverage,” or “near beer.”
  • Who regulates your label depends on ingredients. Made from malted barley and hops? It’s a TTB malt beverage. Made without them? It falls under the FDA and needs a Nutrition Facts panel and ingredient list.
  • The Government Warning usually doesn’t apply. A true non-alcoholic product under 0.5% is outside the rule that requires it.

Do: get the “non-alcoholic” vs. “alcohol-free” distinction right

These two phrases mean different things, and the TTB treats them differently.

  • “Non-alcoholic” can be used on a malt beverage only if the statement “contains less than 0.5 percent (or .5%) alcohol by volume” appears immediately next to it, in legible print on a contrasting background. This is set in 27 CFR 7.65(e).
  • “Alcohol-free” can be used only on a product that contains no alcohol at all (0.0%). There’s no tolerance, per 27 CFR 7.65(f).

That second one carries an extra step. Because “alcohol-free” promises 0.0%, the TTB requires formula approval with laboratory sample analysis to back up the claim before it will approve the label. That’s spelled out in TTB Guidance G 2016-1A. If your product has any trace of alcohol, call it “non-alcoholic,” not “alcohol-free.”

Don’t: call a sub-0.5% product “beer,” “ale,” or “lager”

The TTB reserves “beer” and its cousins for products at 0.5% alcohol by volume or higher. A product under that line can’t use “beer,” “lager,” “ale,” “porter,” “stout,” “malt liquor,” or any other designation normally used for full-strength beer. Instead, it has to carry one of three class designations: “malt beverage,” “cereal beverage,” or “near beer.” This is in 27 CFR 7.145.

You can still build your brand around the beer experience in your design and marketing. The class designation just has to be one of those three terms, shown clearly on the label.

A bunch of non alcoholic malt beverage labels on cans.

Worth knowing: This is one of the most common mix-ups we see on non-alcoholic labels. A brand will design a gorgeous “NA IPA” can and use “IPA” as the class designation. The art can say whatever fits your brand, but the official class designation on the label needs to be “malt beverage,” “cereal beverage,” or “near beer.”

Do: figure out who regulates your label first, the TTB or the FDA

This is the question that trips up the most NA brands, and it’s worth answering before you design anything. Whether your label follows TTB rules or FDA rules comes down to how the product is made, not just its alcohol content.

  • Made from malted barley and hops (then brewed and dealcoholized): it’s a malt beverage under the Federal Alcohol Administration Act, so it stays under the TTB, the same as regular beer, even at 0.0% to 0.5%. The FDA confirms this in its guidance on dealcoholized malt beverages: these stay with the TTB “regardless of alcohol content.”
  • Made without malted barley and hops (for example, brewed from other grains, or without hops): it doesn’t meet the malt beverage definition, so it falls under the FDA. That means it needs a full Nutrition Facts panel and ingredient list under FDA food labeling rules, per the FDA’s guidance on labeling certain beers.

So two non-alcoholic “beers” sitting next to each other on a shelf can follow completely different labeling rules. If you’re not sure which side of the line your recipe falls on, confirm it before you print. (For the bigger-picture version of why alcohol and food labels diverge, see our post on why beer, wine, and spirits labels don’t have to disclose ingredients.)

Creative can labels for non alcoholic beers.

NA beer vs. regular beer: what each label needs

Here’s a side-by-side of the labeling differences, assuming your non-alcoholic product is a traditionally brewed malt beverage under the TTB.

Label element Regular beer (0.5% ABV or higher) Non-alcoholic (under 0.5% ABV)
Class designation “Beer,” “ale,” “lager,” “IPA,” etc. “Malt beverage,” “cereal beverage,” or “near beer” only
“Non-alcoholic” statement Not applicable If “non-alcoholic” is used, must add “contains less than 0.5% alcohol by volume” adjacent to it
Government Warning Required Not required (product is under 0.5% ABV)
Brand name, net contents, name and address Required Required
Nutrition Facts panel Not required (Serving Facts optional) Not required if it’s a TTB malt beverage; required if the product falls under the FDA
TTB label approval (COLA) Required for a malt beverage Required for a TTB malt beverage; “alcohol-free” (0.0%) also needs lab analysis

Do: know when the Government Warning applies, and when it doesn’t

The federal Government Warning is required on alcoholic beverages, which the rules define as products containing 0.5% alcohol by volume or more (27 CFR 16.10). A genuine non-alcoholic product under 0.5% falls outside that definition, so it generally doesn’t need the warning.

One caution: this is one of the few places where being just over the line matters a lot. If your product comes in at 0.5% or above, even slightly, it’s an alcoholic beverage in the eyes of the rule and needs the full Government Warning. Know your actual alcohol content before you decide.

Don’t: forget the tax marking on a true cereal beverage

If your product is a cereal beverage (a malt product under 0.5% that the brewer removes without paying beer tax), the bottle label has to carry the legend “Nontaxable under section 5051 I.R.C.” This sits in the brewery tax rules at 27 CFR 25.242, not in the main labeling part, so it’s easy to miss. It’s a small line, but leaving it off a cereal beverage label is a compliance gap.

Don’t: let the rules flatten your design

Non-alcoholic beer is a crowded, fast-growing category, and the label still has to earn the sale. Shoppers reaching for an NA option are often trying something new, and the can is what gets them to pick it up. The compliance pieces (class designation, the “non-alcoholic” line, any required panels) can all live cleanly on a well-planned layout without dulling the design.

This is where we come in. Whether your NA product is a TTB malt beverage or an FDA-regulated beverage, we’ll help you fit everything the label needs into artwork that still looks the way you want it to. Take a look at our craft beer label options, or reach out and we’ll talk through your project.

Frequently asked questions

Is non-alcoholic beer regulated by the TTB or the FDA?

It depends on how it’s made. A non-alcoholic beer brewed from malted barley and hops (then dealcoholized) is a malt beverage regulated by the TTB, the same as regular beer. A product made without malted barley and hops falls under the FDA and follows food labeling rules, which include a Nutrition Facts panel and ingredient list.

What’s the difference between “non-alcoholic” and “alcohol-free”?

“Non-alcoholic” means the product contains less than 0.5% alcohol by volume, and the label has to say “contains less than 0.5% alcohol by volume” next to the claim. “Alcohol-free” means exactly 0.0% alcohol, with no tolerance, and the TTB requires lab analysis to support that claim before approving the label.

Can you call a non-alcoholic product “beer”?

No. A product under 0.5% alcohol by volume can’t use “beer,” “ale,” “lager,” “porter,” “stout,” or similar terms as its class designation. It has to be labeled a “malt beverage,” “cereal beverage,” or “near beer.” Your branding and artwork can still center on the beer experience.

Do non-alcoholic beers need the Government Warning?

Usually not. The federal Government Warning is required on beverages with 0.5% alcohol by volume or more. A true non-alcoholic product under 0.5% falls outside that requirement. If your product is 0.5% or above, the warning is required.

Do non-alcoholic beers need a Nutrition Facts panel?

Only if the product is regulated by the FDA rather than the TTB. Traditionally brewed NA malt beverages (malted barley and hops) stay under the TTB and don’t require one, though some brands add a nutrition or Serving Facts panel voluntarily. Products made without malted barley and hops fall under the FDA and do need a Nutrition Facts panel and ingredient list.

Does a non-alcoholic beer need TTB label approval?

If it’s a TTB malt beverage, yes, it generally needs a Certificate of Label Approval (COLA) like any other malt beverage. An “alcohol-free” (0.0%) product also needs formula approval with laboratory analysis. FDA-regulated products don’t get a COLA, but they have to meet FDA food labeling rules.

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What is a Batch Number and Why Does it Matter for Product Labeling?

⚞ The Highlights:

  • A batch number is a unique combination of numbers, letters, and symbols that identifies a specific production run of a product. It tracks the product through manufacturing, processing, and distribution.
  • Batch numbers are required by the FDA for food, beverages, infant formula, and pharmaceuticals. They’re also a quality-control standard under ISO 9001:2015.
  • Batch numbers, lot numbers, and serial numbers are related but distinct: batch and lot are usually interchangeable; serial numbers identify individual units, not groups.
  • Place the batch number in a clearly readable spot on the information panel, with a font size that meets regulatory minimums (typically 1/16 inch)

A batch number tells you which production run a specific product came from. If something goes wrong. A contamination event, a quality issue, a recall. The batch number is the thread that lets you find every other unit affected and pull them off shelves quickly. It’s a small piece of information that does a lot of work.

Batch number vs. lot number vs. serial number vs. SKU

These terms get used interchangeably, but they refer to different things.

Term What it identifies Typical use Example
Batch number A specific production run (group of products made together) Food, beverage, supplements, pharmaceuticals, cosmetics B25315A or 240115-01
Lot number A specific production lot (often interchangeable with batch number) Same as batch in most contexts; sometimes used for raw materials L2024-052
Serial number An individual product unit Items where each unit needs to be tracked individually (electronics, medical devices, firearms) SN-489201
SKU (Stock Keeping Unit) A specific product variant in inventory Internal inventory and stock management SKU-12oz-IPA

The short version: batch and lot numbers identify a group; serial numbers identify a unit; SKU identifies a product type. A single product can carry all four pieces of information on its label or packaging.

Batch number on product label

Understanding batch numbers

According to the FDA’s Code of Federal Regulations, a product batch number is “a distinct combination of numbers, letters and symbols detailing a product’s manufacturing, processing, and distribution history.”

Companies assign codes to groups of products manufactured together during a single production run. That code lets manufacturers, distributors, and regulators track every unit in that batch through the supply chain.

What information do batch numbers typically include?

A well-structured batch number encodes details that uniquely identify the production run:

  • Manufacturing date. When the product was made, often in Julian date format (YYDDD) for compactness. Critical for traceability during recalls.
  • Production time. Some industries, especially food and beverage, encode the production time for quality control and shelf-life management.
  • Location. Companies running multiple production sites include a location code for precise traceability across facilities.
  • Product code. The specific SKU or product variant the batch corresponds to, so distributors can distinguish between product variants in the same batch family.
  • Serial number or sequence. When multiple batches are produced on the same day or shift, a sequence number distinguishes them.
  • Expiration date or shelf-life code. Common in cosmetics, food, beverage, and pharmaceuticals.

Why batch numbers matter for product labeling

The ISO 9001:2015 quality management standard establishes batch numbering as a traceability best practice across production stages. In several industries, it’s a legal requirement.

Traceability

Batch numbers on product labels provide a precise audit trail from manufacturing through distribution. If a quality issue surfaces, the batch number is how you find every affected unit quickly.

Regulatory compliance

Industries with strict regulations require batch numbers:

  • Food and beverage: FDA mandates batch numbers on packaged food products.
  • Pharmaceuticals: Required under FDA pharmaceutical labeling rules.
  • Infant formula: Required by FDA for safety and recall management.
  • Cosmetics: Increasingly expected, especially for products subject to MoCRA reporting.
  • Supplements: Required under DSHEA for dietary supplement traceability.

Inventory management

Batch numbers let you track exactly what’s in stock, by run, by date, by site. That precision feeds better demand forecasting and reduces both stockouts and over-ordering.

Efficient recalls

If a safety issue emerges, a clean batch numbering system means the recall is targeted to affected units rather than blanket. That’s the difference between pulling 5,000 units off shelves vs. recalling an entire product line.

Industry examples of batch numbers in practice

  • Craft beer. Many breweries encode the brew date and tank/batch number in the format YYJJJ-T (year, Julian day, tank). Lets the brewery trace any quality complaint back to a specific brew run.
  • Cosmetics. Often paired with a “PAO” (period after opening) symbol. The batch number tells the manufacturer when the product was made; the PAO tells the consumer how long after opening it remains usable.
  • Supplements. Batch numbers are critical for cGMP (current Good Manufacturing Practices) compliance under DSHEA and for any third-party testing certifications (NSF, USP, Informed Sport).
  • Pharmaceuticals. Batch (or lot) numbers are mandatory and used in serialization and track-and-trace systems under the Drug Supply Chain Security Act.
  • Specialty food. Hot sauces, jams, and sauces often use batch numbers as part of artisan storytelling. “Batch 47” or “Limited Run #12” doubles as both compliance and brand narrative.

Best practices for batch number placement and printing

Placement and printing rules vary by industry, but a few standards apply broadly:

  • Place the batch number on a clearly readable, accessible part of the label. The information panel is the standard location.
  • Use a font size that meets regulatory minimums. The FDA generally requires approximately 1/16 inch for smaller labels (21 CFR §201.15 for pharmaceutical labeling; food and cosmetic minimums vary).
  • Print in high-contrast color against the label background so the batch number is legible after weeks or months on shelf.
  • Keep batch numbers consistent in format across SKUs so anyone reading the label knows where to find them and how to interpret them.

Creating and managing batch numbers

Most companies use software to generate and track batch numbers:

  • Small-scale: Craftbase, Unleashed Software, QuickBooks Enterprise
  • Large-scale: NetSuite, SAP ERP, BatchMaster ERP, Inciflo

For very small operations, a spreadsheet with a structured numbering convention works as a starting point. The system grows as production volume grows.

Adding multiple batch numbers in one label run

If you produce multiple batches but want to print labels in a single run, variable data printing is the answer. It lets the printer change a specific element (the batch number, the date code) on every label or every Nth label without stopping the press. That keeps per-label cost low while accommodating variable batch information.

For most digital label printing setups, variable data printing is straightforward to set up. Send the printer a CSV or Excel file with the batch numbers in sequence and they handle the rest.

Frequently asked questions

What is a batch number on a product label?

A batch number is a unique combination of numbers, letters, and symbols that identifies a specific production run of a product. It allows manufacturers and distributors to track every unit in that batch through manufacturing, processing, and distribution. Batch numbers are critical for traceability during recalls and for regulatory compliance in food, beverage, supplement, cosmetic, and pharmaceutical industries.

What’s the difference between a batch number and a lot number?

In most contexts they’re used interchangeably. Both identify a specific production lot. Some industries use “lot number” specifically for raw materials (an incoming lot of ingredients) and “batch number” for finished products made from those materials. The FDA and ISO use both terms in similar ways. The format and information they encode are essentially the same.

What’s the difference between a batch number and a serial number?

A batch number identifies a group of products produced together in one run (potentially thousands of identical units). A serial number identifies a single individual product unit. Serial numbers are common for items where each unit needs to be tracked individually (electronics, medical devices, firearms). Batch numbers are common for consumer products where group-level tracking is sufficient.

Are batch numbers required by law?

Yes for several industries. The FDA mandates batch numbers on food products, beverages, infant formula, and pharmaceuticals. Cosmetic and supplement industries also have batch number requirements (cosmetics increasingly under MoCRA; supplements under DSHEA cGMP rules). For other product categories, batch numbers aren’t legally required but are still considered a quality-control best practice under ISO 9001:2015.

Where should the batch number go on a product label?

Place the batch number on a clearly visible, accessible part of the label. The information panel is the standard location. Use a font size that meets regulatory minimums (approximately 1/16 inch for smaller labels) and print in high-contrast color so the number stays legible. Keep the format consistent across SKUs so the placement is predictable for inspectors, retailers, and consumers.

How do I generate batch numbers for my products?

Most companies use inventory or ERP software (Craftbase, Unleashed, QuickBooks Enterprise for smaller operations; NetSuite, SAP, BatchMaster for larger ones). For very small operations, a structured spreadsheet works as a starting point. The numbering format should encode useful information. Manufacturing date (often Julian format), location, product code, and a sequence number. So the batch number itself tells you what you need to know about the run.

Can I print different batch numbers on a single label run?

Yes, through variable data printing. The printer can change specific elements (batch number, date code) on every label or every Nth label without stopping the press, so you can run multiple batches’ worth of labels in one production run while keeping per-label cost low. Send your printer a CSV or Excel file with the batch numbers in sequence.

Add batch numbers to your labels

If you’re setting up a batch numbering strategy or moving from manual to printed batch codes, we can help. Take a look at our label printing options, or request a sample pack to see how batch numbers print on real label stock. Get in touch if you have specific questions about variable data printing or batch number placement.

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6 Label Tips for Cosmetics and Beauty Products

⚞ The Highlights:

  • Cosmetics labels in the U.S. must follow FDA rules under the FD&C Act, plus the additional requirements added by MoCRA (Modernization of Cosmetics Regulation Act of 2022).
  • Required elements include the product name, identity statement, net quantity, ingredient list (in descending order), name and place of business, country of origin, and any required warnings.
  • The right adhesive matters as much as the design. Bathroom and shower environments call for high-solvent-resistance adhesives that can handle moisture, alcohol, and humidity.
  • Premium finishes (foil, embossing, soft-touch lamination, spot UV) are how beauty brands signal quality on the shelf without saying a word.

Cosmetic and beauty product labels carry more responsibility than most product labels. They have to meet federal labeling rules, hold up to moisture and frequent handling, and earn a buyer’s eye in a category where the package often sells the product. Below are six things we tell brands to think about when designing or refreshing a cosmetic label, with current FDA framework first and design and material decisions after.

1. Follow the FDA’s cosmetic label guidelines (and the new MoCRA requirements)

A cosmetic label that doesn’t follow federal rules can be considered “misbranded” under the Federal Food, Drug, and Cosmetic Act (FD&C Act) and is subject to FDA enforcement. Two layers of regulation apply:

  • Long-standing FDA cosmetic labeling rules under 21 CFR 701, 740, and 700.25 (covering principal display panel, ingredient declaration, warnings, and tamper-resistant packaging).
  • The Modernization of Cosmetics Regulation Act (MoCRA), signed into law December 29, 2022. The largest update to U.S. cosmetics regulation in decades. MoCRA adds federal requirements around facility registration, product listing, adverse event reporting, safety substantiation, and additional labeling elements (including fragrance allergen disclosure on a phased timeline).

If you’re updating a label in 2026, you need to be current on both layers. The FDA’s cosmetics guidance pages are the authoritative source. Bookmark them.

What counts as a “cosmetic” product?

Under the FD&C Act, cosmetics are products applied to the body for aesthetic purposes that don’t alter the body’s structure or function (soaps that only claim to cleanse are excluded). The category includes skin creams, lotions, perfumes, lipsticks, nail polishes, eye and facial makeup, shampoos, permanent waves, hair colors, toothpastes, deodorants, and any material intended for use as a component of a cosmetic.

Some products serve both cosmetic and therapeutic purposes (fluoride toothpaste, sunscreen, anti-dandruff shampoo, antiperspirant deodorants). Those are regulated as both cosmetics and drugs, which means more stringent requirements including FDA registration and adherence to drug manufacturing practices.

Cosmetic Product Labeling Guide

FDA cosmetic labeling guidelines

The FDA’s cosmetic labeling guide is the document that walks through the specifics. The required label elements:

  • Label statements required by the FD&C Act must be visible on both inside and outside containers or wrappers.
  • Ingredient listing and net quantity statement are required only on the outer container’s principal display panel (per 21 CFR 701 and 740).
  • The principal display panel must show the product name, descriptive nature or use, and accurate net quantity of contents (in weight, measure, or numerical count). Net quantity declaration sits at the bottom in a type size regulated by container size.
  • Solid, semi-solid, or viscous cosmetics are declared in pounds/ounces; liquids in U.S. gallons/quarts/pints/fluid ounces. Quantities greater than one pound or one pint should also state largest whole units, with metric measurements optional.
  • Name and place of business of the firm marketing the product goes on an information panel: street address (unless listed in current directories) plus city, state, and zip code. If you’re not the manufacturer, indicate “Manufactured for…” or “Distributed by…” before the company name.
  • Country of origin must appear on imported articles.

Declaration of ingredients

Cosmetics for retail sale must include an ingredient list. Professional-use products are exempt unless sold to consumers (and MoCRA tightened the labeling required on professional-use products specifically. Verify current rules with FDA before relying on the exemption).

  • The ingredient declaration must be conspicuous and readable at purchase. It can appear on any information panel, or on an affixed tag/tape/card if the package design doesn’t allow it on the container.
  • Letter height: minimum 1/16 inch on most packages; minimum 1/32 inch for packages under 12 square inches.
  • Off-package labeling is allowed in specific cases (for example, cosmetics in compartmented trays without a folding carton).
  • Ingredients listed in descending order of predominance, with two exceptions: color additives and ingredients at 1% or less can be listed in any order. Names must follow regulation-established terms; some can be grouped as “and other ingredients.”
  • For cosmetics also classified as drugs, drug ingredients are labeled first as “active ingredient(s).”

Label warnings

Cosmetics that could be hazardous if misused must carry clear warning labels and directions for safe use under 21 CFR 740. This applies especially to aerosol cosmetics, feminine deodorant sprays, and children’s bubble baths.

Manufacturers aren’t required by the FD&C Act to test products for safety, but the FDA strongly encourages it. If safety hasn’t been substantiated, the label must include a specific warning indicating the product’s safety has not been determined.

Tamper-resistant packaging

Liquid oral hygiene and cosmetic vaginal products sold at retail must be in tamper-resistant packaging, with a distinctive indicator or barrier that signals tampering to the consumer. The package must clearly display a statement about its tamper-resistant feature, which has to remain visible even if the feature is compromised (per 21 CFR 700.25).

Cosmetic packaging and labels

2. Highlight features and benefits that buyers actually look for

The required information is the floor, not the ceiling. The claims you choose to feature on the front of the label often decide whether a buyer picks up your product. The category-specific claims that carry weight in beauty:

  • Organic: signals naturally sourced ingredients to consumers seeking chemical-free options.
  • Vegan: communicates no animal-derived ingredients, which matters to ethical and environmentally conscious shoppers.
  • Cruelty-free / not tested on animals: signals that neither the product nor its ingredients were tested on animals.
  • Alcohol-free: attracts buyers looking for gentle formulations that won’t dry out or irritate sensitive skin.
  • Hypoallergenic: suggests a lower risk of allergic reaction, important for sensitive-skin shoppers.

If any of these claims are truthful and not misleading, they can go on your label. The FDA’s general rule is that claims must be substantiated; some terms (like “organic” or “natural”) have specific definitions tied to USDA or other agency standards, so verify before claiming.

Expiration dates: U.S. law doesn’t currently require expiration dates on cosmetics, but each company is responsible for the safety of its products. If your products have a meaningful shelf life, including the date is good practice, both for customer trust and for liability.

3. Plan label shapes and sizes for every container in your line

Unless you sell a single product, your labels probably aren’t a one-size-fits-all design. Common cosmetic containers include:

  • Airless bottles
  • Pumps
  • Sprayers
  • Jars
  • Tubes
  • Droppers
  • Compacts

Each one calls for a different label shape and size. You can keep your color scheme, font, and visual identity consistent across the full line, but you’ll need to adapt the layout, the required information, and any premium design elements to fit each container’s surface.

Cliff beauty products with custom labels.

4. Choose the right printing techniques and materials

Beauty and cosmetic labels are where premium printing techniques earn their keep. The right finish or technique can make the difference between a product that looks expensive and one that looks generic.

Cosmetic finish comparison

Finish or technique What it does Best for
Lamination (gloss, matte, soft-touch) Adds a clear protective layer over the label. Soft-touch lamination feels velvety; gloss adds shine; matte mutes shine. Premium serums, perfumes, anything that needs a tactile cue of quality. Soft-touch is the most-requested finish in luxury beauty.
UV varnish Coats the label with a thin layer of cured liquid for protection. Available as full-coverage or “spot UV” (selectively applied). Adding a pop of gloss to specific design elements (logo, product name) without coating the whole label.
Hot foil stamping Applies metallic or specialty foil to specific areas. Gold, silver, copper, and holographic options. Logo accents, brand names, or borders. The signature look for premium and luxury beauty.
Embossing / debossing Raises (emboss) or recesses (deboss) parts of the label for a tactile effect. Brand names, logos, monograms. Adds a hand-feel that flat printing can’t match.
Double-sided labels Printed on both sides so the back of the label shows through a clear container. Clear bottles where you want decorative imagery or ingredient information visible from inside.
Waterproof film labels Vinyl or polypropylene labels that hold up to water, humidity, and frequent handling. Anything used in the bathroom, shower, or refrigerator. Standard for most beauty SKUs.
Hang tags Custom tags attached to the product or package, separate from the main label. Extra branding real estate, special promotions, gift packaging, or storytelling that won’t fit on the primary label.

Material recommendations by product type

The product itself often dictates which label material is the right call. A few patterns we see often:

  • Skincare creams and serums (jars): BOPP or polypropylene with soft-touch or matte lamination. Holds up to humidity, fingerprints don’t show as much, and the matte finish reads premium.
  • Perfumes and fragrances (glass bottles): clear polypropylene with hot foil stamping or embossing. The clear material disappears against the bottle so the design feels printed directly on the glass.
  • Shampoos, conditioners, body wash (squeeze bottles): waterproof BOPP with high shear-resistance adhesive. The label sits in a wet, flexed environment and needs to survive both.
  • Lipsticks and small tubes: small-format polypropylene labels, often with a thin UV varnish or lamination. The container is small, so the label has to take the wear of being held, opened, and dropped.
  • Nail polishes (small glass bottles): polypropylene with chemical-resistant adhesive. The cap area is exposed to acetone-based products regularly during use.
  • Bar soaps: uncoated paper for a craft, natural feel; or BOPP if the bar is wrapped in a clear sleeve and the label needs to stay readable through condensation.
  • Cosmetic powders and compacts: small-format film labels with a fine-detail finish (often debossing) for the brand mark, and a separate ingredients label inside the case.

5. Pick the right adhesive for the environment

An elegant cosmetic label is only useful if it stays on the product. Beauty products often live in environments that are hard on labels: humid bathrooms, hot showers, cold refrigerators, frequent handling, and occasional contact with the product itself (oils, alcohols, acetones, fragrance solvents).

Adhesive performance

Cosmetic labels need to hold up against water, alcohol, plasticizers, and other harsh substances without losing adhesion or appearance. The right adhesive doesn’t just keep the label on the package; it keeps the label looking new throughout the product’s life.

High-quality adhesive types

For products that won’t see humidity, a standard all-temperature adhesive works fine. For products that will live in a bathroom, gym bag, or refrigerator:

  • High solvent resistance. Keeps the label adhering through exposure to water, alcohol, and other solvents. Standard for most beauty SKUs that touch water during use.
  • High shear resistance. Keeps the label intact through constant stress without tearing or cracking. Especially important for squeeze bottles and tubes that flex during use.

Match the adhesive to the package

The container’s material affects which adhesive will work best:

  • Soft-touch coated containers need a very aggressive permanent adhesive to bond properly. The velvety surface is harder for standard adhesives to grip.
  • Clear film labels on glass or plastic need ultra-clear permanent adhesives so the label edge stays invisible.
  • Frequently flexed packages (squeeze bottles, tubes) need higher shear resistance to handle the constant deformation.
  • Refrigerated products (some serums, eye creams) need cold-temperature adhesives that don’t get brittle below 40°F.

Glass cosmetic bottles with custom labels

6. Design a label people want to pick up

Walk down any beauty aisle and you’ll see the impact of label design as much as the product itself. Beauty is a visual category. The label is doing the selling. A few design choices that consistently work:

  • Use color psychology deliberately. Color carries emotional cues. Pinks and pastels read soft and feminine; blacks and metallics read luxe; greens and earth tones read natural. Match the palette to what you want the buyer to feel.
  • Build clear typography and visual hierarchy. The buyer should be able to find the product name, type, and size at a glance. Hierarchy matters most when the buyer is comparing similar SKUs in your line.
  • Add tactile or shape variation. Embossing, foil, and unusual label shapes give the package a hand-feel. In a category where people pick up the product before deciding to buy, that physical interaction matters.
  • Tell a story. The label is one of the first places a buyer encounters your brand voice. Even one line of copy that hints at the product’s origin, philosophy, or ritual can make the package feel intentional.
  • Try minimalism if the category is busy. Cleaner labels get noticed in a category where most competitors over-decorate.
  • Color-match the product to the label. A cohesive color story between the package and the product creates a unified visual signature.
  • Test patterns as a differentiator. Abstract patterns or unusual textures can give a product an edge on shelf without losing broad appeal.

Frequently asked questions

What does a cosmetic product label have to include in the U.S.?

Required elements include the product name, identity statement (what the product is), accurate net quantity of contents, ingredient list in descending order of predominance, name and place of business of the firm marketing the product, country of origin (for imports), and any required warnings. The principal display panel and information panel both have specific layout and type-size requirements under 21 CFR 701 and 740.

What is MoCRA and how does it affect cosmetic labels?

MoCRA (the Modernization of Cosmetics Regulation Act of 2022) is the largest update to U.S. cosmetics regulation in decades. Beyond labeling, it adds federal requirements for facility registration, product listing, adverse event recordkeeping, and safety substantiation. On the labeling side, it adds new requirements including fragrance allergen disclosure on a phased timeline. If you’re updating a cosmetic label in 2026, check FDA.gov for the current MoCRA labeling requirements that apply to your product category.

Do I have to list ingredients on my cosmetic label?

Yes, for cosmetics sold at retail. Ingredients must be listed in descending order of predominance, in conspicuous and readable type. Letter height is at least 1/16 inch on most packages, or 1/32 inch on packages under 12 square inches. Color additives and ingredients at 1% or less can be listed in any order. Professional-use products have different rules, which MoCRA tightened. Verify current requirements before relying on the exemption.

What’s the best label finish for cosmetic products?

It depends on the product and the brand positioning. Soft-touch lamination is the most-requested finish in luxury beauty for its velvety hand-feel. Hot foil stamping (gold, silver, holographic) is the standard for premium accents on logos and brand names. Spot UV adds shine to specific design elements without coating the whole label. Matte lamination reads understated and premium; gloss reads bright and approachable. Most beauty brands use a combination, depending on the SKU.

What kind of adhesive should I use for shower or bathroom products?

For products used in moist or humid environments. Shampoos, conditioners, body washes, face cleansers. Use an adhesive with high solvent resistance and high shear resistance. Solvent resistance keeps the label sticking through exposure to water, alcohol, and ingredient interactions. Shear resistance keeps the label intact when the bottle is squeezed or flexed. Standard all-temperature adhesives aren’t enough for these environments.

Do cosmetic labels need expiration dates?

U.S. federal law doesn’t currently require expiration dates on most cosmetic products, but the manufacturer is responsible for product safety. If your product has a meaningful shelf life, including an expiration or “period after opening” (PAO) symbol is good practice for both customer trust and liability. The EU and other jurisdictions have stricter rules, so if you’re selling internationally, check the requirements for each market.

What materials work best for cosmetic labels?

BOPP (biaxially oriented polypropylene) and polypropylene films are the workhorses for most cosmetic labels. They’re waterproof, durable, and accept a wide range of finishes. Clear polypropylene works well on glass perfume bottles where you want the design to look printed directly on the bottle. Uncoated paper fits craft or natural-positioned products. The right pick depends on the package material, the product’s environment, and the brand aesthetic.

Ready to put this to work?

If you’re designing or refreshing a cosmetic label, we can help you sort through the format, materials, finishes, and compliance pieces. Take a look at our cosmetic labels page for an overview of what we offer, or request a sample pack to see finishes and materials in person.

If you’re still looking for a designer, our designer directory can help you find someone who’s worked on beauty packaging before. And when you’re ready, get in touch and we’ll talk through your project.

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Anatomy of a Wine Label

⚞ The Highlights:

  • U.S. wine labels are regulated by the Alcohol and Tobacco Tax and Trade Bureau (TTB). Required elements include the brand name, class or type designation, alcohol content, net contents, producer and bottler info, the sulfite warning (if applicable), and the federal government warning.
  • Most required information has flexibility on placement: brand label (front) vs. back label vs. either. The brand name and class/type must be on the brand label; everything else can usually live on the back.
  • Vintage year, appellation, and varietal are technically optional but trigger specific rules when included (75% varietal threshold, 75–85% appellation thresholds, etc.).
  • Material choice (paper, BOPP, soft-touch laminate, foil) sets the visual and tactile tone of the bottle as much as the design itself.

Wine labels carry more rules than most product labels because the TTB regulates them under the Alcohol and Tobacco Tax and Trade Bureau’s labeling requirements. The good news: the rules have been stable for years, and once you know what’s mandatory and what’s flexible, designing a compliant label gets straightforward. Below is what every U.S. wine label needs, where it can go, and what to think about for materials and design.

What goes on the front vs. the back of a wine label?

The TTB doesn’t strictly dictate which side of the bottle gets each piece of information. Some elements must appear on the “brand label” (typically the front), but most can go on either label. Here’s how it usually breaks down.

Element Where it can go Required?
Brand name Brand label (front) Yes
Class or type designation (varietal name, “red wine,” “table wine,” etc.) Brand label (front) Yes
Alcohol by volume (ABV) Either label Yes (some classes deduce it from designation)
Net contents Either label, OR blown/etched into the bottle Yes
Producer / bottler name and address Either label Yes
Sulfite warning Either label Required if >10 ppm SO₂
Government health warning Either label (typically back) Yes
Vintage year Either label Optional (with rules if claimed)
Appellation / region Either label Optional (with grape-source thresholds if claimed)
Pairing notes, flavor profile, story Back label (typical) No

What Information is Included on Wine Labels?

Below is each element in detail, with the rules that apply.What needs to be included on a wine bottle label?

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Brand name

Who made the wine? The winery’s branding usually appears at the top or bottom of the brand label, depending on the design tradition you’re working in (French wines often place the winery prominently at the top; New World wines vary).

Fanciful name

What’s this specific wine called? A fanciful name is a secondary name used to differentiate brands within the same winery. Brengman Brothers’ “Runaway Hen” is one example. Fanciful names are optional, but they don’t replace the need for a class and type designation. When you use one, the TTB requires an additional tax class on the label based on alcohol percentage. For example: “red table wine” or “white table wine” for wines under 14 percent alcohol; “red wine” or “white wine” for wines above 14 percent.

Vintage (year)

When were the grapes harvested? Vintage information isn’t mandatory, but it’s common because it speaks to the quality of the bottle’s contents. Especially if you’re paying attention to year-to-year variation. If you list a vintage, federal rules require that 95% of the wine come from grapes harvested that year (85% for wines from a state or county appellation).

Wine or varietal type

What kind of wine is in the bottle? This is where the grape or varietal type is communicated: Sauvignon Blanc, Pinot Noir, Cabernet Sauvignon, etc. Listing a class or type is required. If you call out a specific varietal name, at least 75 percent of the wine must come from that grape variety. Otherwise, the label needs a generic class designation like “red wine,” “white wine,” or “table wine.”

Appellation (region)

Where was the wine made? Region of origin breaks down differently depending on what you’re claiming:

  • State or county appellation: at least 75 percent of grapes must come from that location (federal rule).
  • American Viticultural Area (AVA, e.g., Napa Valley): at least 85 percent of grapes must come from that AVA.
  • State-specific rules: some states have stricter requirements. California, for example, mandates that 100 percent of grapes come from California if the state name is on the bottle.

Producer and bottler

Where was the wine made and bottled? If the bottling location differs from the winery or vineyard, both names and addresses must appear on the label.

Alcohol content

What’s the percentage of alcohol by volume (ABV)? Required on every label unless it can be deduced from the class designation (table wine implies 14 percent or less). Best practice is to print the ABV explicitly anyway, because consumers and retailers expect to see it.

Net contents

How much wine is in the bottle? Net contents (in milliliters) must appear on every bottle, either printed on the label or blown/etched into the glass.

Sulfite warning

If the wine contains 10 parts per million or more of sulfur dioxide, the label must say “CONTAINS SULFITES” in clear, legible type. Most wines have natural sulfites at levels above 10 ppm, so this warning appears on the vast majority of bottles.

Government warning

Under the Alcoholic Beverage Labeling Act of 1988, every alcoholic beverage label must carry a specific government health warning. The TTB-mandated text reads:

GOVERNMENT WARNING: (1) According to the Surgeon General, women should not drink alcoholic beverages during pregnancy because of the risk of birth defects. (2) Consumption of alcoholic beverages impairs your ability to drive a car or operate machinery, and may cause health problems.

This warning typically lives on the back label. It must be set off from other information and printed in legible type that meets TTB minimum size requirements.

Optional back label content

Beyond the regulatory elements, back labels often include pairing suggestions, flavor notes, and a short story about the winery or vineyard. None of this is required, but it’s the part of the label where consumers actually engage with your brand. Use it.

A TTB compliant wine label featuring necessary legal information.

Wine label materials: choosing the right look and feel

Materials and finishes set the tone of the bottle as much as the design does. Wine is a category where consumers pick up the bottle and feel it before deciding to buy, so the tactile choice matters.

Paper stocks

  • Smooth white paper: clean, modern look. Works for contemporary brands and design-forward labels.
  • Textured papers (felt, cotton, linen): vintage and artisanal feel. Common for premium reds, family wineries, and boutique labels.
  • Estate or rag papers: high-end, hand-feel paper that signals serious craft. Often used for reserve and library wines.
  • Kraft or unbleached paper: earthy, organic, sustainable positioning. Good fit for organic, biodynamic, or natural wines.

Film stocks

  • BOPP / polypropylene: waterproof and durable, works well for wines that will live in damp cellars or ice buckets. Doesn’t have the hand-feel of paper but holds up better.
  • Clear film: makes the design appear printed directly on the bottle. Common for premium and minimalist label designs.

Finishes and special treatments

  • Matte vs. gloss varnish: matte reads understated and premium; gloss reads bright and vibrant. Most premium wines lean matte.
  • Soft-touch laminate: velvety hand-feel that’s increasingly common in luxury wines and spirits.
  • Hot foil stamping: gold, silver, copper, or holographic foil for logos, brand names, or borders. The signature look for premium positioning.
  • Embossing or debossing: raised or recessed elements that add tactile dimension. Often paired with foil for a layered effect.
  • Spot UV varnish: selective glossy coating that highlights specific design elements (logo, illustration) against a matte background.
  • Wet-strength laminate: for wines that will sit in ice buckets or damp cellars, an extra moisture-resistant coating prevents the label from bubbling, peeling, or fading.

The right combination depends on the wine and the brand. Sample packs are the fastest way to feel the difference between paper textures and finishes before committing to a run.

Wine label gallery

Wine bottle design considerations

Wine bottles come in standard shapes (Bordeaux, Burgundy, Champagne, Hock) plus custom or asymmetrical bottles. Each shape needs a label that fits its curve and proportions. Practical design rules:

  • Match the label to the bottle’s flat zone. The label should sit on a section of the bottle that’s relatively flat, not on the steepest part of a shoulder or neck.
  • Mirror or contrast the bottle silhouette. Some labels echo the bottle shape (rectangular labels on Bordeaux); others create deliberate visual tension (a circular label on a rectangular bottle).
  • Plan for the front-back relationship. If the front is minimal, the back can carry more story. If the front is detailed, keep the back focused on regulatory copy and a tight description.
  • Consider the cellar. Wines stored on their sides for years are exposed to humidity and condensation. Choose materials that can survive that environment.

For artwork files, send Adobe Illustrator files or high-resolution PDFs whenever possible. They preserve typography, vectors, and layer structure so we can verify dimensions and produce a clean proof before printing.

Wine bottle shapesFrequently asked questions

What information is required on a wine bottle label?

U.S. wine labels are regulated by the TTB and must include: brand name, class or type designation (varietal name or generic like “red wine”), alcohol by volume, net contents, producer and bottler name and address, the sulfite warning (if SO₂ is over 10 ppm, which most wines are), and the federal government health warning. Vintage year, appellation, and fanciful names are optional but trigger specific rules when included.

What does TTB stand for and what does it regulate?

TTB stands for the Alcohol and Tobacco Tax and Trade Bureau. It’s the federal agency that regulates labeling, advertising, and trade practices for wine, spirits, and beer in the United States. Wine labels must receive a Certificate of Label Approval (COLA) from the TTB before the wine can be sold across state lines.

Does my wine label need a vintage year?

No, vintage year is optional. But if you list one, federal rules require that 95% of the wine come from grapes harvested that year (85% for wines from a state or county appellation). Many premium and varietal wines list a vintage anyway because consumers expect it for that category.

What’s the difference between a varietal wine and a table wine?

A varietal wine names a specific grape (Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc) and must contain at least 75% of that grape variety. A table wine uses a generic designation (“red wine,” “white wine,” “red table wine”) when the wine doesn’t meet the 75% varietal threshold or when the producer chooses not to claim a specific grape. Both need to list a class designation; varietal is just more specific.

What’s an AVA and when do I need to list one?

An AVA (American Viticultural Area) is a federally designated grape-growing region. Napa Valley, Willamette Valley, Russian River Valley are examples. Listing an AVA on a wine label is optional, but if you do, at least 85% of the grapes must come from that AVA. Some states (California, for example) have stricter rules that require 100% of grapes to come from the state if the state name is on the label.

Why do wine labels say “Contains Sulfites”?

If a wine contains 10 parts per million or more of sulfur dioxide (SO₂), the TTB requires the label to display “CONTAINS SULFITES” in clear, legible type. Sulfites occur naturally in wine fermentation and are commonly added as preservatives, so the warning appears on the vast majority of commercially produced wines.

Where does the government warning go on a wine label?

The federal government health warning required by the Alcoholic Beverage Labeling Act of 1988 can go on either the front (brand) label or the back label, but most wineries place it on the back label so it doesn’t crowd the brand-side design. The warning must be set off from other information and printed in legible type that meets TTB minimum size requirements.

Do I need both a front and back label on a wine bottle?

Not strictly. The TTB requires certain mandatory information (brand name, class designation, ABV, net contents, producer/bottler, government warning, sulfite warning) but doesn’t dictate that it be split across two labels. Some wineries use a single wrap-around label that covers both sides. Two-label designs (front + back) are more common because they let the front carry brand and the back carry regulatory copy and storytelling.

Make your wine labels stand out

Once the regulatory pieces are in place, the materials, finishes, and design choices are what set the bottle apart on the shelf. We work with wineries on the full range of label types. Paper to film, matte to soft-touch, foil to embossing. And we’ll help you sort through which combination fits the wine.

If you’re ready to talk through a project, take a look at our wine label printing page for an overview of materials and finishes, or request a sample pack to feel the paper, film, and finish options in person. Our facility offers fast processing. Five business days from artwork approval to ship. With no minimums and an expert review on every project before anything goes to press. Get in touch when you’re ready.

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Which Foods Are Not Required to Have a Nutrition Label?

⚞ The Highlights:

  • Most packaged foods sold at retail in the U.S. require an FDA Nutrition Facts label, but six categories qualify for exemption.
  • The exemptions cover raw produce and seafood, foods with insignificant nutritional value, immediate-consumption foods, very small packages, bulk foods for further processing, and qualifying small businesses.
  • Even if a product is exempt from the Nutrition Facts panel, it still needs identity statement, net quantity, manufacturer info, ingredient list, and allergen declarations.
  • The moment a label or marketing material makes any nutrient or health claim (“low fat,” “good source of fiber,” “heart healthy”), the full Nutrition Facts panel becomes required. Even for otherwise-exempt products.

FDA regulations require that “almost all packaged foods intended for human consumption and sold at retail must include a Nutrition Facts label.” That panel has to show calories, fat, sodium, carbohydrates, protein, and other specific nutrients per serving. But there are six well-defined exemptions, and small food brands often qualify for at least one of them.

Below is who qualifies, what disqualifies you, and what’s still required even when you’re exempt. If you’re launching a food product or refreshing your packaging, this is the framework to work through before designing the label.

The six FDA nutrition label exemptions at a glance

Exemption type What qualifies What disqualifies you
Raw produce, fish, and seafood Single-ingredient raw fruits, vegetables, or fish sold without claims; participates in a voluntary FDA labeling program (21 CFR § 101.45) Any nutrient or health claim on the package; multi-ingredient products; processed products
Insignificant nutritional value Plain coffee beans, tea leaves, spices, food colors, flavor extracts. Products with no meaningful calories, fat, sugar, or measurable nutrients Adding ingredients that contribute nutrients; making any nutrient claim
Immediate consumption Restaurant meals, freshly prepared deli items, foods consumed on-site Prepackaged retail products; products sold for later consumption
Very small packages Products with less than 12 square inches of label space, with no nutrient or health claims on package or marketing Any nutrient or health claims on packaging or marketing materials, even if the package is small
Bulk for further processing Ingredients shipped to manufacturers for further processing, not intended for retail sale Retail-ready packaging; nutrition claims on the packaging
Small business / low volume Companies with fewer than 100 full-time employees selling under 100,000 units annually; annual FDA filing required Exceeding either threshold; making nutrient or health claims; failing to file the annual exemption with FDA

 

FDA Nutrition Label

Source: FDA.gov

This panel must follow a standardized format, including calories, fat, sodium, carbohydrates, protein, and other required nutrients per serving.

Most foods require a nutrition label

Before walking through the exemptions, the baseline rule: most packaged foods sold at retail in the U.S. require an FDA Nutrition Facts label. The standardized panel has to display calories, fat, sodium, carbohydrates, protein, and other required nutrients per serving, in the format the FDA specifies.

The exemptions below are real but narrow. If you’re not sure whether your product qualifies, the safest assumption is that it doesn’t. And verifying with the FDA’s published guidance before you commit to packaging is worth the time.

The six exemptions in detail

Produce in grocery store

1. Raw fruits, vegetables, and fish

Single-ingredient raw produce or fish sold without any nutrient or health claims fall under a voluntary FDA labeling program (21 CFR § 101.45). The program asks producers to provide nutrition information for the 20 most-consumed raw fruits, vegetables, and seafood, but compliance is voluntary, not mandatory.

The exemption applies to whole, single-ingredient items as they leave the farm or boat. Once you process, package, or combine them with other ingredients, the exemption stops applying.

2. Foods with insignificant nutritional value

Products that lack meaningful calories, fat, sugar, or measurable nutrients can be exempt. Common examples:

  • Plain coffee beans (whole bean or ground, no flavorings)
  • Tea leaves and tea bags (no added ingredients)
  • Spices and herbs sold as single-ingredient products
  • Food colors (FDA-approved color additives)
  • Flavor extracts (vanilla extract, lemon extract) where nutrient content is negligible

The minute you add ingredients that contribute calories or nutrients (sugar, milk solids, oils), the exemption no longer applies.

3. Foods sold for immediate consumption

Restaurant meals and freshly prepared deli items qualify only when they’re consumed on-site or sold for immediate consumption. Examples:

  • Restaurant menu items prepared and served at the restaurant
  • Deli sandwiches, soups, and prepared foods served from a deli counter
  • Bakery items sold on-premises
  • Catering items prepared for an event

The moment you prepackage a product for retail sale (a deli sandwich in a clamshell sold at a grocery store, for example), this exemption stops applying. Some restaurant chains also have separate menu-labeling requirements under different FDA rules. That’s a different conversation.

4. Foods in very small packages

Products with less than 12 square inches of total label space can be exempt from the Nutrition Facts panel. Common examples:

  • Single-serving condiment packets (ketchup, mustard, soy sauce)
  • Tea bags or coffee pods sold individually
  • Hard candies, gum sticks, and similar small-format products
  • Spice or seasoning sample packets

The catch: the exemption only applies if the product makes no nutrient or health claims anywhere on the package or in marketing materials. The moment you say “low sodium” or “no sugar added” on the wrapper, the full Nutrition Facts panel becomes required, regardless of package size.

5. Bulk foods for further processing

Ingredients shipped to manufacturers for further processing are exempt when they’re not intended for retail sale and don’t carry nutrition claims. Examples:

  • Bulk flour, sugar, or oil shipped to a bakery or food manufacturer
  • Bulk spices or seasonings shipped to a co-packer
  • Industrial-format ingredients in 50-pound bags or barrels

If the product is repackaged for retail sale at any point, the retailer or co-packer becomes responsible for adding the Nutrition Facts panel.

6. Small business / low volume exemption

Small food businesses can qualify for an exemption from Nutrition Facts labeling if they meet two thresholds:

  • Fewer than 100 full-time employees
  • Selling under 100,000 units annually of the specific product seeking exemption

The exemption isn’t automatic. Businesses must file annually through the FDA’s Small Business Nutrition Labeling Exemption system. If you make any nutrient or health claim, the exemption is void. Even if you’d otherwise qualify on the size and volume criteria.

This is the most common exemption for emerging CPG and craft food brands. If you’re under both thresholds and not making nutrient claims, file the exemption annually and you’re set.

When the exemption doesn’t apply: nutrient and health claims

The single most important catch across all six exemptions: any nutrient or health claim on the package or in marketing materials voids your exemption, regardless of which category you’d otherwise qualify under.

Examples of claims that trigger full Nutrition Facts labeling:

  • Nutrient content claims: “low fat,” “high in fiber,” “no sugar added,” “good source of protein,” “fat free”
  • Health claims: “supports heart health,” “may reduce risk of,” “promotes immune function”
  • Structure/function claims: “supports healthy bones,” “boosts energy” (these can also trigger drug-classification concerns separately)
  • Comparative claims: “less sodium than the leading brand,” “more protein than…”

If your packaging strategy depends on any of these messages, plan for the full Nutrition Facts panel from the start. Adding it later means a label redesign and a reprint.

Even if you’re exempt, you still need these label elements

Food label allergen information

Exemption from Nutrition Facts labeling doesn’t eliminate all label requirements. Every food product sold at retail in the U.S. still needs:

  • Statement of identity. The common or usual name of the product
  • Net quantity of contents. Weight, volume, or count, displayed on the principal display panel
  • Name and address of the manufacturer, packer, or distributor
  • Ingredient list if the product has more than one ingredient (in descending order by weight)
  • Allergen declarations for any of the major allergens defined by FALCPA (milk, eggs, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans) and FASTER Act (sesame, added in 2023)

Country-of-origin labeling and other product-specific rules may also apply depending on the category.

How to verify if your product needs a Nutrition Facts label

Walk through this checklist before committing to a label design:

  • ☐ Is the product packaged for retail sale (not bulk, not immediate consumption)?
  • ☐ Does the product contain meaningful calories, fat, sugar, or measurable nutrients?
  • ☐ Does the product or its marketing make any nutrient or health claim?
  • ☐ Does your business have 100 or more full-time employees?
  • ☐ Do you sell more than 100,000 units of this product annually?
  • ☐ Does the package have 12 square inches or more of label space?

If you answered “yes” to most of these, the Nutrition Facts panel is required. If you answered “no” to most of them, you may qualify for one of the exemptions. But verify with FDA before assuming.

Authoritative FDA resources to verify against:

Frequently asked questions

What foods don’t need a Nutrition Facts label?

Six categories qualify for FDA exemption: (1) raw fruits, vegetables, and fish without claims; (2) foods with insignificant nutritional value like plain coffee, tea, and spices; (3) foods for immediate consumption like restaurant meals and deli items; (4) very small packages with under 12 square inches of label space; (5) bulk foods shipped to manufacturers for further processing; and (6) small businesses with fewer than 100 full-time employees selling under 100,000 units annually who file the FDA exemption.

Do I need a nutrition label if I’m a small business?

Possibly not, if you qualify for the FDA’s small business exemption. You need fewer than 100 full-time employees AND sell fewer than 100,000 units of the specific product per year. The exemption is not automatic. You must file annually through FDA’s Small Business Nutrition Labeling Exemption system. And if you make any nutrient or health claim on the label or in marketing, the exemption is void.

Does my product need a nutrition label if the package is very small?

Products with less than 12 square inches of total label space can be exempt from the Nutrition Facts panel. But only if no nutrient or health claims appear anywhere on the package or in marketing materials. Examples include single-serving condiment packets, individual tea bags, and small candy wrappers. The moment you add a claim like “low sodium,” the full panel is required.

Does coffee or tea need a Nutrition Facts label?

Plain coffee beans, ground coffee, tea leaves, and tea bags can qualify for the “insignificant nutritional value” exemption when sold without added ingredients. Once you add sugar, milk solids, oils, flavorings that contribute calories, or any nutrient or health claim, the exemption no longer applies and the full Nutrition Facts panel becomes required.

What’s required on a food label even if it’s exempt from Nutrition Facts?

Even with a Nutrition Facts exemption, every retail food product still needs: a statement of identity (common or usual product name), net quantity of contents on the principal display panel, name and address of the manufacturer/packer/distributor, ingredient list if multiple ingredients (in descending order by weight), and allergen declarations for the FDA’s major food allergens including sesame (added by the FASTER Act in 2023).

Do restaurant or deli foods need nutrition labels?

Foods sold for immediate consumption. Restaurant meals, freshly prepared deli items, on-site bakery products. Qualify for an exemption from Nutrition Facts labeling. The exemption applies only when the food is consumed on-site or sold for immediate consumption. Once a product is prepackaged for retail sale (a sandwich sold in a grocery store cooler, for example), it requires a Nutrition Facts label. Some larger restaurant chains also have separate menu-labeling requirements under different FDA rules.

Do nutrition label claims like “low fat” require a Nutrition Facts panel?

Yes. And this is the most common reason exemptions get voided. Any nutrient content claim (low fat, high fiber, no sugar added, fat free, etc.) or health claim (supports heart health, may reduce risk of) requires the full Nutrition Facts panel, even on otherwise-exempt products. If your packaging strategy depends on these messages, plan for the full panel from the start.

Confirm before you print

Most packaged foods at scale require Nutrition Facts labels. Confirming exemption status before you design or order a print run prevents costly reprints and launch delays. Both of which we’ve seen happen when a brand assumed it qualified for an exemption that didn’t actually apply once a “low sugar” claim went on the front of the package.

If you’ve worked through the checklist and your label is ready, take a look at our food labels for an overview of materials and finishes, or request a sample pack to see options in person. Get in touch when you’re ready for a quote. No minimums, fast turnaround, and an expert review on every project before anything goes to press.

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5 Product Label Design Tips to Elevate Your Packaging

Coming up with the perfect label design is a challenge in itself. When it comes to designing a product label, there are things to consider that, perhaps, not just any designer can do. Let’s break down a five notable design tips that can help you take your packaging to the next level.

Product Label Design Should Be Honest

A colorful product label design for Hotel Tango vodka.

Any designer might default to trying to depict a product in its most desirable and flawless state, but an experienced product label designer knows that it’s essential to honestly represent a product. Your design is supposed to tell your product’s story, not fabricate a misleading fable.

The imagery and messaging on your label should be, to the best of your ability, an accurate representation of what consumers will find inside of the packaging. This need for honesty is especially true when design food labels or any other products people will consume or use for their body. You know your product best, so make sure your design properly represents what you sell and how it should make customers feel.

If you still think this a little deception is fine, just consider what can happen. Even if your label gets someone to buy your product once, that individual will quickly snuff out that your packaging design wasn’t quite so honest about its contents. That one-and-done customer won’t be giving you any more money. What’s worse is that a slighted consumer may tell others that your product is misleading.

That scenario represents quite an unfortunate spiral thanks to a misleading packaging label design. That’s why we suggest being as transparent with your packaging design – and we’re talking about more than just clear labels. You make a good product, so make sure your packaging properly represents your work.

Product Label Design Must Take Legalities into Account

It’s okay to push boundaries with your design, but your label must follow any applicable federal or state regulations. Several products are regulated by various government entities, so there’s a good chance some organization will have a say in what you include in your design.

For example, the Alcoholic Beverage Labeling Act requires that alcoholic beverages carry a government warning, among other things, telling pregnant women of the effects of drinking, and regular consumers of the health risks. The penalties for violating this act can be a fine in the tens of thousands of dollars. As such, you’ll want you brush up on your Alcohol and Tobacco Tax and Trade Bureau (TTB) regulations to make sure your design is up to date with legal standards.

Beer is far from the only product that needs to incorporate legal guidelines into its packaging label design. Wine labels, spirit labels, food labels, health and beauty labels, and so many more all carry some sort of legal requirement to communicate ingredients, warnings, or risks with consumers.

Your Product’s Design Has to Fly Off Shelves

There’s always competition. Regardless of which product is being designed for, it must exist on a shelf, in an online store, or somewhere else with all of its rivals. That’s no small task while still staying true to the product, the brand, and labeling regulations. Still there are ways that your design can keep a unique quality that differentiates it from its shelf-neighbors.

  • Use different font types to evoke specific emotions and quickly portray your product and brand’s personality.
  • 90 percent of information transmitted to the brain is visual, so incorporate imagery to your product label design can help it get noticed.
  • Utilize color psychology and contrasts to develop a striking color palette that evokes certain moods and feelings and competitively positions your product in a visual market.
  • Enhance your design in cool, creative ways with embossing, hot foil stamping, and other label decorations that turn your product into a visual spectacle.
  • Build in white space to embrace minimalism or space out certain aspects of your design to make them more legible.

Those are just some of the ways that you can amp up your label design, and there are so many opportunities to outshine your competitors. Need some inspiration? Check out some of our favorite examples of outstanding labels here.

Product Packaging Should be Extensible

A good product label design shouldn’t focus on the present alone. It’s important to keep your label design open to variation for future product extensions as well. No matter your industry, your design should be flexible enough to accommodate expansion into several subsets if that’s a possibility in the future.

One way to prepare for multiple SKUs is to create a templated design. This approach will help you maintain an instantly recognizable identity while giving you to adapt specific details for individual products. You’ll also need to account for one of the least flashy elements of a label – the barcode. Barcodes and UPCs are important for any product, but you’ll need to keep track of each UPC to avoid duplication of numbers for different SKUs.

Product Label Design Must Speak to Digital Printing Machinery

Digital label printing equipment for printing product label designs.

A great custom label design is just the first step toward stellar packaging. Somebody needs to take that design and turn it into a real, eye-catching product label. That’s where the right label printing company comes into play.

At Blue Label, we use state-of-the-art digital printing technology to make the most out of your design. We can combine the quality, scalability, and cost-savings of digital printing with flexographic finishing capabilities to help you enhance your product label design so that you can attract attention. Our experts work directly with you to identify new opportunities and address potential issues throughout the process so that you invest in the best, most cost-effective labels for your company.

Ready for a design and printing process that can’t be beat? No matter the size or budget of your project, we can make the process work for you. Browse our directory of Blue Label Approved Label Designers to find the perfect professional designer for you. Already have a design ready? Contact us when it’s time to work on your next label project.

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Hard Cider Label Requirements: Breaking Down TTB Meaning and FDA Regulations

There is a lot more to hard cider labels than your brand and an eye-catching design. Hard cider labeling regulations are not only complicated, but can also vary depending on the strength of your product. Let’s break down the different hard cider label requirements you need to know for your drinks.

Who Regulates Hard Cider Labeling?

It’s essential to follow regulations when labeling hard cider. The tricky part is that it’s not always clear which rules you need to follow.

While you might put hard cider on draught, it isn’t classified as a type of beer. Hard cider is traditionally defined by the TTB as “wine fermented from apples, including apple juice or apple concentrate.” However, the TTB broadened the criteria for hard cider in 2017. These changes expanded the definition to meet the following requirements.

  • Hard cider should be less than (not equal to) 8.5 percent alcohol by volume (abv), up from 7 percent.
  • Hard cider should have a maximum allowable carbonation level of 0.64 grams of carbon dioxide per hundred milliliters of wine, up from 0.392.
  • Hard cider is now allowed to use pears and pear juice concentrate and still receive the hard cider tax rate.

Of course, these changes also impact which governing body oversees different hard ciders. Ciders with an abv under 7 percent are regulated by the Food and Drug Administration (FDA). The remaining hard ciders at or above 7 percent are in turn regulated by the TTB.

A six pack of cans following hard cider label requirements from the TTB.

Hard Cider Label Regulations: What You Need to Include

As you may expect, both the FDA and TTB require a lot of information on their labels. While there are many overlapping regulations, there are some notable differences between hard cider label requirements from the FDA and TTB. The following elements are mandatory pieces of information that are required by the FDA, the TTB, or both organizations.

  • Brand name
  • Name and address of the bottler
  • Class, type or other designation
  • Net contents
  • Alcohol content
  • Ingredient, nutrition, and allergen listings
  • Government Health Warning
  • Various declarations

These elements also have specific requirements for how they’re presented as well. Aside from the alcohol content statement and government health warning, all mandatory information uses the following guidelines for minimum type size.

  • If the container size is 187 milliliters or less, type must be at least 1 millimeter.
  • If the container size is more than 187 milliliters, type must be at least 2 millimeters.

Brand name (FDA and TTB)

The brand name is defined as the name under which you sell your hard ciders. This element is typically the most notable detail on your label, although you may highlight other aspects of your design. If you don’t have a brand name for your products, you should display the name of the bottler or importer in its place.

Name and address of the bottler (FDA and TTB)

The exact rules for this element differ slightly. Both the FDA and TTB require an address including city and state, but has different rules for the bottler.

  • FDA – Labels must include the name and address of the premises where the cider was bottled or packed.
  • TTB – Labels must include the name and address the bottler or importer as listed on the TTB permit. This name must also be preceded by the words “Bottled/Packed by” or “Imported by,” or some qualifying optional statement.

Class, type, or other designation (TTB only)

Any hard cider that is at least 7 percent abv must include a statement of identity. By definition, hard ciders are considered “fruit wine,” but you can simply label your type as “cider” or “hard cider” if your product meets the following criteria.

  • Produced by the normal alcoholic fermentation of the juice of sound, ripe apples.
  • Derived wholly (except sugar, water, or added alcohol) from apples.

Net contents (FDA and TTB)

Simply put, hard cider labels must display how much product is in a container. The FDA allows this statement to be listed on any product label. You can also opt to etch or blow the net contents into the container itself.

The TTB is a little more particular about the exact presentation of net contents. As with FDA labeling regulations, net contents can be etched, blown, or displayed on a label. The key difference is that hard ciders of at least 7 percent abv must use the authorized metric standards of fill as listed in the Electronic Code of Federal Regulations (27 CFR 4.72). You also can choose to use any of the following abbreviations:

  • Milliliters – ml, ML, mL
  • Liters – L

Alcohol content (FDA and TTB)

The FDA and TTB both require specific statements for total alcohol content and acceptable tolerances. For the FDA, hard cider should state alcohol content as percent by volume and must be within 0.75 percent of what is listed on the label. Meanwhile, the TTB allows for a tolerance of 1.5 percent and mandates that you use one of the following statements to present alcohol content.

  • Alcohol __% by volume
  • Alcohol __% to __% by volume (see part 4 for rules)
  • May use “Alc.” and “Vol.” or “Alc” and “Vol”
  • May replace “by” with “/”
  • May NOT use “ABV”

Alcohol content is also one of the elements that follow different type size requirements than the majority of details. The exact rules for type size depend on the size of your container. If the container size is 5 liters or less, you must use a type of 1 millimeter at minimum and 3 millimeters maximum.

Ingredient, nutrition, and allergen listings (FDA)

As an FDA-regulated product, any hard ciders of less than 7 percent abv must include an ingredients list, nutritional facts, and any possible allergens. The FDA’s Food Labeling Guide offers guidelines for the following mandatory elements.

  • Ingredients – Every ingredient included in your hard cider in descending order of predominance.
  • Nutritional facts – A detailed breakdown about your hard cider’s nutrient content that follows the formatting requirements (21 CFR 101.9(d)).
  • Allergens – Call outs if your hard cider includes any of the major food allergens.

Government health warning (FDA and TTB)

As long as your hard cider contains at least 0.5 percent abv, your label must include a warning. This warning is the same for both the FDA and TTB and must read as follows.

  • GOVERNMENT WARNING: (1) According to the Surgeon General, women should not drink alcoholic beverages during pregnancy because of the risk of birth defects. (2) Consumption of alcoholic beverages impairs your ability to drive a car or operate machinery, and may cause health problems.

This warning can appear on any label as long it remains separate and apart from all other information. The warning should also follow the following type guidelines.

  • Minimum 3 mm for containers larger than 3 liters (101 fl. oz.)
    • No more than 12 characters per inch
  • Minimum 2 mm for containers larger than 237 ml (8 fl. oz.) to 3 liters (101 fl. oz.)
    • No more than 25 characters per inch
  • Minimum 1 mm for containers of 237 ml (8 fl. oz.) or less
    • No more than 40 characters per inch

Specific ingredient declarations (TTB only)

Any wines, hard ciders included, regulated by the TTB must call out certain ingredients if they’re present in the product. As such, you’ll need to disclose that your hard cider contains any or all of the following ingredients if they apply.

  • FD&C Yellow No. 5
  • Cochineal extract or carmine
  • Sulfites (if your cider contains 10 ppm or more sulfur dioxide)

A hard cider bottle with a quality label made with FDA label regulations.

Which Hard Ciders Require a COLA?

The label approval process is another confusing aspect of hard cider label requirements. The FDA does not require pre-approval. Meanwhile, the TTB requires beers, wines, and spirits to apply for and receive a Certificate of Label Approval (COLA) before those products ever hit the market. As such, any hard ciders regulated by the TTB must acquire a COLA before they are packaged and shipped across state lines.

The good news is that it’s fairly simple to apply for a COLA. Breweries can use the COLAs Online Customer Page to register and submit an online application. As long as the TTB finds that you’ve followed all the rules, your label will be good to go.

There is one other alternative to needing a COLA. If you don’t plan to introduce your hard ciders into interstate or foreign commerce, you can apply for a certificate of exemption through TTB Form 5100.31. This exemption will show that your hard cider is exempt from the FAA Act. You will also need to add the following statement to your label.

  • “For sale in (name of state where bottled) only”

Don’t Let Hard Cider Regulations Detract from Your Products

Let’s face it, TTB and FDA regulations aren’t the most exciting part of your label. The need for key information shouldn’t detract from the appeal of your hard ciders. That’s why Blue Label Packaging Co. works directly with you to print stunning hard cider labels that showcase the quality of your product.

Every label needs to make a great first impression. Our experts work with you to enhance your label design through special materials and eye-catching decorations. We also provide pivotal print protection to prevent premature failure. Contact us today to invest in hard cider labels that help you tell your brand’s story.

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Hard Seltzer Labels: Breaking Down Potential Labeling Regulations

Following alcohol labeling regulations is already a tricky process. It gets even more complicated when you’re unsure which organization oversees the packaging requirements for your product.

Hard seltzers are an increasingly popular beverage for people across North America, but there are some potential problems when it comes to packaging these products. Namely, some hard seltzers fall under different regulatory guidelines than others. Let’s break down exactly why hard seltzers can follow different regulations and what those regulations are.

A collection of cans with hard seltzer labels that follow TTB label requirements.

Does Hard Seltzer Follow TTB or FDA Label Regulations?

The key to identifying which labeling guidelines apply to your hard seltzer depends on how the product is made. While the Alcohol and Tobacco Tax and Trade Bureau (TTB) largely oversees labeling requirements for alcoholic beverages, there are some exceptions that fall within FDA jurisdiction: wines that contain less than seven percent alcohol by volume and beers that aren’t made from malted barley and hops.

What that means for hard seltzer labels is that the base of the beverages will dictate what specific regulations are followed. According to the TTB, hard seltzers made with either malt or sugar bases are considered “beer” products. This means that hard seltzers must follow federal beer laws and should display the following:

  • The name or trade name of the brewer
  • The net contents of the bottle
  • The nature of the product (ex. “beer” or “hard seltzer”)
  • The place of production
  • A health warning statement

However, those are not the only labeling requirements for hard seltzers. Malt-based hard seltzers are defined as “malt beverages.” As such, all hard seltzers must follow federal beer rules and additional TTB labeling laws. Meanwhile, sugar-based hard seltzers must instead follow certain FDA labeling rules.

The Differences Between TTB and FDA Regulations for Hard Seltzer Labels

In addition to the federal beer labeling rules, there are other rules that both malt and sugar-based hard seltzers must follow. Both types of hard seltzers must submit a Brewer’s Notice application with the TTB to qualify for production. Furthermore, the TTB must approve the product formula. However, there are some specific TTB and FDA regulations that apply to the different types of hard seltzers.

TTB label requirements for hard seltzers

There are several key elements that the TTB requires for any malt beverage label. Some of these elements are already required by federal beer laws, but the TTB adds on some additional items such as additional rules for class and type designations and disclosures for specific ingredients. The TTB also has specific rules for how each element should be displayed on malt beverage labels. For a detailed breakdown of these requirements, check out our post on TTB label requirements.

Another major difference for malt beverages is the need for a Certificate of Label Approval/Exemption (COLA). The TTB reviews every COLA whether it’s for a new product or if you make changes to your label. Malt-based hard seltzers will need the TTB to approve this COLA before you can sell your products.

FDA label requirements for hard seltzers

Typically, alcohol labels don’t have to disclose ingredients or nutritional information (although it is optional to do so). However, the FDA generally requires food and beverage products to include a nutrition facts panel and ingredients statement on labels. This mandate holds true for alcoholic products that happen to fall under FDA jurisdiction. As such, sugar-based hard seltzers must follow proper nutrition facts panel and ingredients statement protocol as found the FDA’s Food Labeling Guide.

Another big difference between the FDA and TTB is that the FDA doesn’t have a pre-market approval process. While this may sound like a more attractive scenario than submitting a COLA, no pre-approval can open hard seltzer labels up for potential penalties. The FDA will still review and pursue agency action if they discover any labeling issues, so you’ll need to make sure that your packaging is completely compliant before you go to market.

Don’t Skimp on Style for Your Hard Seltzer Labels

Whether your hard seltzers fall under TTB or FDA alcohol regulations, it’s important to make sure your packaging is compliant with existing standards. It’s also critical that your labels do all they can to impress potential customers.

When you need show-stopping hard seltzer labels, Blue Label Packaging can help. Our experts can help you bring your stunning designs to life, find cost-effective solutions that showcase the quality of your products. Contact us today to invest in the perfect labels for your hard seltzers.