LabelLogic Live
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Aug 9, 2026
Nearly five years on from Natasha’s Law, most businesses understand what the rules are. But knowing the legislation and having the right systems and labelling software that keeps labels accurate day to day are two different things. (For more information on Natasha's Law, read our guide in partnership with the Food Standards Agency.)
Having supported thousands of food businesses over the years, these are the allergen labelling mistakes we see most often, and - more importantly - what to do instead. If any of these sound familiar, you're not alone, and they're all fixable.
Allergen labelling mistakes to avoid
1. Missing allergens in ingredients lists
This is the biggest and most serious issue we have come across. Businesses focus on the obvious ingredients and forget to include a minor ingredient or omit “compound ingredients” - what's hiding inside the ones that came pre-made. For instance, mayonnaise containing mustard, pesto containing nuts, chutneys containing sulphites, burger buns containing sesame, or milk not declared in buttered bread.
Fix it: Don't take the name of a compound ingredient at face value. Get the full specification from your supplier for every pre-made component and check it every time - not just when you first start using it.
2. Recipe changes that never make it onto the label
A label is correct on the day it's created. Then a supplier changes a bread recipe, a chef swaps a sauce brand, seasonal specials are introduced, or a substitute ingredient goes in during a shortage, but the label stays exactly as it was. The label immediately becomes inaccurate and non-compliant, even "temporary" substitutions are legally required to be declared.
Fix it: Treat any ingredient change, however small or short-term, as a trigger to review the label. A quick "does this affect the allergen list?" check should be built into how substitutions happen, not left to memory.
3. Relying on a "contains" statement instead of a full ingredients list
We still meet businesses who believe a box saying "contains: milk, egg, wheat" is enough for a PPDS product. PPDS foods need the full ingredients list and every allergen emphasised each time it appears within that list - a “contains” summary on its own doesn't meet the requirement.
Fix it: Check that every PPDS label has the complete ingredients list, not just an allergen summary, and that allergens are emphasised (bold, capitals, or similar) everywhere they appear in it.
4. Getting PPDS classification wrong
This trips up more businesses than you'd expect. Which of these do you think count as PPDS?
- Sandwiches wrapped before a customer selects them.
- Cakes boxed on-site before sale.
- Salads prepared and packaged in advance.
- Burgers packed and placed under a hot lamp before they are sold.
All of these examples are likely to be classed as PPDS, and the labelling requirements change accordingly.
Packaging does not need to be sealed to count as PPDS. Products placed in bags that are folded over, twisted, or boxes closed with tabs may still fall under PPDS rules if they are packaged before the customer selects them.
Fix it: Map out exactly when and where your products get wrapped or boxed relative to the customer choosing them. If packaging happens before selection, on your premises, it's very likely PPDS.
5. Overusing precautionary "may contain" statements
Slapping "may contain nuts" or similar precautionary allergen statements on everything might feel like the safe option, but it isn't a substitute for a proper risk assessment. Overuse can actually reduce confidence among allergic customers, making it harder to distinguish genuine risks from precautionary wording used unnecessarily.
Fix it: Base precautionary statements on genuine cross-contamination risk assessment, not blanket caution. Save "may contain" for where it's actually warranted. You need evidence-based allergen controls and a genuine cross-contamination assessment.
6. Labels that are too small or too hard to read
Even when all the right information is technically there, it doesn't count for much if a customer can't read it. Tiny fonts, poor contrast, condensation, and curved packaging are all common culprits. Natasha’s Law requires labels to be clear, legible, and easy to read.
Fix it: Check your labels for legibility in real-world conditions, and not just on screen. Would someone reading it quickly, in a busy environment, actually be able to spot the allergens? Also, choose from the options available for larger labels compliant with Natasha’s Law.
7. Missing ingredients altogether
This is different from missing an allergen declaration - the entire ingredient is absent from the label. It's high risk, because when an ingredient is omitted, any allergen it contains is omitted too, with no way for the customer to know it's there at all.
Fix it: Cross-check every ingredient in the finished product against the recipe and the label - don't rely on a label that was written from memory or copied from a previous version. If it's in the product, it needs to be on the label.
8. Allergens not emphasised correctly
Even when the full ingredients list is present, businesses often fall short on emphasis - using plain text throughout, highlighting inconsistently, bolding some allergens but not others, or relying on colour alone. In most cases the information is technically there, but it isn't presented the way the legislation requires.
Fix it: Emphasise every allergen, every time it appears in the ingredients list, consistently - using bold or capitalisation rather than colour alone, which isn't considered sufficient on its own.
Which mistakes pose the greatest risk?
From a practical perspective, the three most dangerous mistakes are:
- Recipe substitutions not updated on labels.
- Missing allergens.
- Incorrect understanding of what counts as PPDS.
All eight mistakes are important to address, but these are the ones most likely to lead to serious incidents.
Allergen labelling checklist
Here is a handy reminder of the key areas to look out for to avoid common mistakes.
☐ Full ingredients list included
☐ Allergens emphasised every time
☐ Recipe and label match
☐ Ingredient changes reviewed before labels are printed
☐ Supplier specifications checked
☐ PPDS status confirmed
☐ Allergen process documented and followed
☐ Label readable at point of sale
☐ “May contain” is not overused
Taking the guesswork out of allergen labelling
Many allergen labelling mistakes happen because information is stored in different places - recipes in one system, supplier specifications in another, and labels created manually from memory. The right processes and tools can help reduce this risk.
Planglow’s award-winning food labelling software, LabelLogic Live, helps food businesses of all sizes create accurate, compliant labels by bringing together ingredient information, recipes, allergens and nutrition data in one place. It automatically creates compliant labels and highlights allergens within ingredients lists. Through our Erudus integration, users also have direct access to verified ingredient data for more than 42,000 products, making recipe updates faster and more accurate.
Reassurance that you’re getting it right
After working with thousands of food businesses, we've found that most allergen labelling mistakes aren't caused by a lack of care, and are entirely preventable. Our specialists support caterers every day to understand the challenges behind allergen labelling - and help businesses build systems that make compliance easier.
Whether you're reviewing your allergen procedures, implementing Natasha's Law for the first time, or looking to simplify labelling across multiple sites, book a free consultation with one of our specialists. We'll help you review your current process and show you how LabelLogic Live can make allergen labelling simpler, faster and more accurate.
FAQs
What information must be included on a Natasha's Law label?
Natasha’s Law applies to PPDS (prepacked for direct sale) foods and the label must show the name of the food and a full ingredients list, with every allergen emphasised (bold, capitals, or similar) each time it appears in that list. A "contains" summary on its own isn't sufficient - the complete ingredients list has to be there, with allergens clearly standing out within it, not just listed separately. Find out more in our guide to Natasha's Law in partnership with the FSA.
What is the difference between PPDS, prepacked and non-prepacked food?
PPDS food is packaged on the same premises it's sold from, before the customer selects it or orders it, for instance, a sandwich wrapped before display. Fully prepacked food is packaged elsewhere, often by a manufacturer or central kitchen, under fixed conditions that can't be altered without opening the packaging, and arrives at the point of sale already labelled.
Non-prepacked food doesn't need a physical label in the same way, but allergen information must still be available and accurate, usually via a menu, chalkboard, or verbal information from staff. Proposed legislation (Owen's Law) could make written allergen information a legal requirement here too.
When should precautionary allergen labelling be used?
Only where there's a genuine risk of cross-contamination backed by a proper risk assessment - not as a blanket precaution added to every product. Overusing "may contain" makes it harder for allergic customers to tell which warnings reflect a real risk, which can reduce trust in the label rather than improve safety.
What does allergen emphasis mean on a food label?
It means every allergen must stand out from the rest of the ingredients list each time it appears, typically through bold text or capitalisation. Colour alone isn't considered sufficient emphasis under the legislation, and emphasis must be consistent throughout the list rather than applied to some allergens but not others.
How can I reduce mistakes in allergen labelling?
The most effective approach is a documented process rather than relying on staff memory: written recipes, checked supplier specifications, a sign-off step whenever anything changes, and a system that flags when a label needs review. Centralising this information through software, like LabelLogic Live, rather than keeping recipes, supplier specs, and labels in separate places, is usually what closes the gap between knowing the legislation and applying it consistently day to day.
