Labels compliant with EU Reg. 1169/2011
The label is built from the recipe, so ingredient order and allergens line up on their own.
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EU labels
What actually changes
Inspections without nerves
The label follows what is actually in the recipe, so document and product never drift apart.
One swap updates everything
Change a base in the recipe and the label recalculates itself - allergens included.
Lists per season
Keep several versions of the ingredient list at once and print the one in force today.
The ingredient list comes from the gelato recipe, so swapping a base recalculates the label by itself.
The same works for baked goods - baker's percentages land on the label with allergens too.
Telling customers what’s in the tub isn’t good manners, it’s an obligation under Regulation (EU) No 1169/2011. The practical snag is that the data lives in the recipe while most gelato shops retype it into a second document - and every change of supplier starts that job again.
What belongs on a label for prepacked gelato
For prepacked product - takeaway tubs, retail formats, deliveries to cafés - the list is the full one:
- the name of the food
- the ingredient list in descending order of weight
- allergens emphasised within that list
- net quantity
- date of minimum durability and storage conditions
- name and address of the responsible food business operator
- a nutrition declaration per 100 g
The fourteen allergens that must stand out
Cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites above 10 mg/kg, lupin and molluscs.
The emphasis has to be visible inside the ingredient list itself - through typeface, style or background colour. Scooply applies it automatically, because it knows from the database which ingredient is an allergen, including when it sits inside a base or a paste.
Selling loose is a different set of duties
A scoop in a cone is non-prepacked food and isn’t treated like a sealed tub. Allergen information still has to reach the customer - in practice through a sign at the counter, a folder beside the display or an equivalent system in plain view.
The detail is set nationally, so treat this as a starting point rather than legal advice. Scooply produces both from the same recipe: the label for the packaging and the ingredient list for the counter.
The data comes from the recipe, not from copying
The label is built from the same recipe you balance on. Change a grammage or a paste supplier and the composition, the order of ingredients, the allergens and the nutrition all recalculate. The step where somebody moves numbers into a document and gets one wrong simply disappears.
Frequently asked questions
Do I need printed labels if I only sell by the scoop?
You don’t need a sticker on every pan, but allergen information has to be available to the customer. Scooply prints that list from the same recipe it uses for the packaged label.
Is the nutrition declaration mandatory?
For prepacked food it’s the rule, with exemptions foreseen for small quantities supplied locally. Scooply calculates it either way, so it’s ready whichever channel you sell through.
How should allergens be emphasised?
So they’re clearly distinguishable from the rest of the ingredient list: typeface, style or background colour. Bold or capitals in practice; Scooply applies it automatically.
What happens when I change a recipe?
The label changes with it, including ingredient order, which depends on weight. Earlier versions stay in the history, so it’s traceable what any given batch carried.
Does it handle compound ingredients?
Yes. If a base has its own composition, it enters the final product’s list and its allergens are emphasised just like directly added ones.
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