How to make an ice cream label in 6 steps

Do you have your ice cream parlor closed? If your answer is YES, why not think about selling your ice cream at home, during the quarantine our anxiety levels tend to increase, so we usually look for food to calm down, and one of those products that we look for in our refrigerator is a good ice cream, but looking for recipes and preparing it is usually a bit boring for those who don't like it or simply miss the favorite ice cream parlor where we usually go.

You may wonder how you can sell your ice cream without any problem, but it is clear that beforehand, you must have your sanitary registration issued from the country where you are and another requirement that is not more important is labeling.

Below I will detail what the labeling of your ice creams must contain so that you can start selling your ice creams at home.

#1: Name of the recipe

Each ice cream you produce must have that star name of the recipe. I suggest keeping it clear and short, containing the flavor keyword.

Example: Strawberry Cream Ice Cream.

#2: Production Date

Add day - month - year of when the ice cream was made.
Example: FP: 24 - 02 - 20

#3: Expiration Date

Add day - month - year of expiration of the product. The preferential consumption can be put in alternative, that is to say: Consume before the date and normally more than 30 days from the day of production.

#4: List of Ingredients

We generate the list of ingredients from highest to lowest weight.

Example: Whole Milk, Strawberry Pulp, Cream, Sugar, Skimmed Milk Powder, Dextrose, stabilizer and emulsifiers (Some that you can use depending on your recipe E-470, E-410, E-412, E-407)

#5: Nutritional Information

Once we have mentioned the ingredients, we must specify what these ingredients contain and what caloric intake they contain. We get these data from the ice cream recipe that we are going to balance.

Example:

Calories 152 Kcal/100cc

Carbohydrates 25%

Of which sugars 18%

Total Fats 6%

Food Fiber 2%

Proteins: 3%

#6: Allergens

They are substances that are in the ice cream and that can cause an allergy. This is critical as there are a growing number of customers with these types of issues; If you have in mind selling ice cream at home, you must include a list of allergens.

Example: Gluten, lactose, egg, Nuts. In the case of gluten, add on the packaging that the ice cream is "Gluten Free"

Once we gather all the data mentioned above, we can make a template for each of our recipes and with an adhesive machine like this one that I recommend below you could start Adhesive labeling machine is cheap and will help you to start with fast labeling , easy and cheap.

This is a clear example of how the final tagging could look, it can be horizontal or vertical, with or without a table.

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It is a general example but each country has different regulations[/caption]

Before starting this new model, I suggest you confirm with the competent unit in your city if this type of work is authorized.

If you can do it this way, do it! In times of crisis, the best thing we can do is reinvent ourselves.

Remember that in the Ebook "Succeed with your artisan ice cream parlor" you will find marketing strategies that will take your artisan ice cream parlor to another level.