Allergen Stickers & Labels: Formats, Templates & Best Practice

There are three main label formats used in UK food businesses. Thermal-printed adhesive labels are the most popular for PPDS food. They are produced on thermal label printers (Brother, Dymo, Zebra) and use heat rather than ink, making them resistant to moisture and smudging. The labels are pre-cut on a roll, which keeps them consistent in size and layout. Standard inkjet or laser printed stickers are a lower-cost option suitable for businesses with a small PPDS range. Print onto adhesive label sheets (Avery-style) and cut or peel. The main risk is ink smearing in damp or chilled conditions. Laminated or pre-printed wraps are used by high-volume operations. These are professionally printed packaging with the allergen information built into the design. They offer the best presentation but are the least flexible when recipes change. Your choice depends on volume, budget, and how often your products change. Most small to medium food businesses find thermal printers offer the best balance of cost, durability, and flexibility.

Labels must remain legible throughout the product's shelf life and under the storage conditions it will experience. For chilled products, test that your labels survive refrigerator temperatures and condensation without peeling or smearing. For frozen products, use labels rated for freezer temperatures. Placement matters too. The label should be on the main body of the packaging where the customer can read it without unwrapping or opening the product. Avoid placing labels on the base where they will not be seen. Font size must meet the legal minimum (1.2mm x-height), but aim for significantly larger text wherever space allows. Allergen-emphasised text should be clearly visible at arm's length. Dark text on a light background provides the best contrast. Avoid busy backgrounds, logos, or patterns behind the ingredients list. The FSA recommends a plain white background for the ingredients section of the label.