Now live: FDA · Health Canada · EU/UK 1169 · Gulf GSO · FSANZ · Swiss LIV · India FSSAI · Eurasian TR CU 022 · East African EAS 38 · CARICOM CRS 5 · MERCOSUR / ANVISA · Japan CAA label formats · true-scale KLD dielines · multilingual ingredient intelligence

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Global food-label compliance, by Food Coach · v5.27.1392

What the free plan actually gives you

Unlimited labels and unlimited recipes, in every format the engine supports, for every one of the 58 destinations it covers. No card and no time limit. Free previews and PDFs are watermarked NOT FOR PRINT and show the serving line, calories, total fat, total carbohydrate and protein; every other mandatory value and every %DV unlock with Pro, with clean print-ready exports. You can build the real label on your own recipe and check its format and layout before you pay anything.

What it does between your recipe and the pack

Picks the panel your destination requires — one of the twelve regulators' panels, for example FDA vertical, tabular, linear or simplified; a bilingual Canadian NFt; a 1169 table for the UK, the 27 EU member states, Norway and Iceland; a Gulf GSO panel; an FSANZ nutrition information panel; a Swiss LIV panel.
Does the arithmetic each regulator demands — including its own rounding rules, which differ, and the statutory reference amount (RACC) the US makes you declare against instead of the serving you happen to sell. That single rule is the most common reason a label comes back rejected.
Declares in the right languages. Which declarations are mandatory for a destination, and which are merely permitted, is a question with a legal answer, not a preference.
Fits the pack you already print. Your trim size is fixed; the panel resizes to sit inside it. The dieline is true-scale, so what you approve on screen is what comes off the press.

Who it is for

Exporters who sell one product into several countries and need a different, correct label for each — and the co-packers, consultants and small manufacturers who would otherwise pay for that arithmetic to be done by hand, once per market, every time a recipe changes.

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