PPDS stands for Prepacked for Direct Sale. It refers to food that is packaged on the same premises from which it is sold to consumers, before the customer selects or orders it.

Does PPDS food need an ingredients list?

Yes. Every PPDS food item must display a complete ingredients list directly on the package, with ingredients listed in descending order by weight as recorded during recipe preparation.

How must allergens be emphasised?

Any of the 14 statutory allergens present in the food must be visually emphasised within the ingredients list every time they appear, such as by using bold typeface, contrasting capital letters, or coloured text styling.

Is a sandwich prepared and wrapped in a cafe PPDS food?

Yes. If a sandwich is prepared, wrapped in packaging (such as film, plastic wedges, or paper bags), and placed in a display fridge before a customer orders it, it is classified as PPDS.

Are online takeaway orders covered by the same rules?

Distance selling follows separate rules under the Food Information Regulations. Allergen information must be made available before purchase is completed (e.g. on your ordering website) and provided in writing at delivery or collection.

What happens if a supplier changes an ingredient?

If a supplier or ingredient brand changes, operators must immediately check product specifications, update recipe sheets, and print revised packaging labels before selling newly prepared batches.

Can a label generator replace food-safety checks?

No. Digital label generators format text and assist with layout, but the food business operator remains legally responsible for verifying actual ingredients, recipe accuracy, and supplier allergen specifications.

Natashas Law PPDS Food Labelling Guide UK

Q: What is Natasha's Law?

Natasha's Law is the UK Food Information (Amendment) Regulations 2019, which took effect on 1 October 2021. It requires food businesses in England, Wales, Scotland, and Northern Ireland to provide a full ingredients list and clear allergen emphasis on all PPDS food.

Direct Answer: What Is Natasha’s Law and PPDS?

Prepacked for Direct Sale (PPDS) food is food packaged on the premises before a customer selects or orders it. Under Natasha’s Law (the Food Information Amendment Regulations 2019), any UK food business selling PPDS food—including cafes, bakeries, delis, restaurants, and takeaways—must clearly label each item with the name of the food, a complete ingredients list, and any of the 14 statutory allergens emphasised. Businesses must verify current official guidance for their specific operational circumstances.

What Is PPDS Food?

Prepacked for Direct Sale (PPDS) food is packaged before selection on the same premises where sold directly to consumers.

Display Sandwiches & Wraps: Sandwiches wrapped in a cafe before customer arrival.
Pre-Boxed Salads: Salads and pasta pots portioned and lidded in advance.
Packaged Bakery Goods: Cookies or pasties wrapped on-site for retail sale.
Takeaway Collection Items: Food packaged on-site by a takeaway for customer pickup.

Non-Prepacked Food:Loose counter food sold without packaging.

Packed After Ordering:Items packaged after customer order, like bespoke sandwiches.

Prepacked (Off-Site):Food packaged off-site under standard prepack regulations.

Distance Selling:Food ordered remotely via phone, website, or delivery apps.

What Must a PPDS Label Include?

Under UK food labelling rules, a compliant PPDS label must present mandatory details legibly on the package:

1. Name of the Food

Clear descriptive name accurately identifying the product.

2. Complete Ingredients List

All ingredients listed in descending order by preparation weight.

3. Emphasised Statutory Allergens

Highlighted in BOLD or contrasting text every time they appear.

4. Legibility & Business Details

Easily readable text with responsible operator contact details where required.

*Official guidance allows flexibility in physical label layout (such as printed adhesive labels or wrappers), provided required elements remain prominent and legible.

UK PPDS Food Allergen Chart and Packaging Reference Guide — Figure 1: Statutory allergen identification and PPDS packaging label reference layout for UK caterers.

The 14 Statutory Allergens

UK food regulations require clear declaration of the 14 statutory allergens:

1. Celery: Stalks, leaves, seeds, salt.

2. Cereals with Gluten: Wheat, rye, barley, oats.

3. Crustaceans: Prawns, crabs, lobsters.

4. Eggs: Fresh, liquid, and dried egg.

5. Fish: Fresh, canned fish, fish sauces.

6. Lupin: Lupin flour, seeds, bakery blends.

7. Milk: Dairy milk, cheese, butter, cream.

8. Molluscs: Mussels, oysters, squid, clams.

9. Mustard: Liquid, powder, seeds, dressings.

10. Tree Nuts: Almonds, walnuts, cashews, hazelnuts.

11. Peanuts: Groundnuts, peanut butter, oils.

12. Sesame: Sesame seeds, tahini, oils.

13. Soya: Soybeans, soy sauce, tofu, lecithin.

14. Sulphites: Concentrations >10 mg/kg or 10 mg/l.

Allergens must be identified when present as ingredients or sub-ingredients. Explore our free food allergen chart and structured 14-allergen matrix.

Compound Ingredients and Hidden Allergens

A compound ingredient consists of multiple sub-ingredients. Under Natasha’s Law, kitchen teams cannot list only the compound name—they must declare sub-ingredients and identify hidden allergens.

Common Kitchen Compound Ingredients:

• Mayonnaise: Pasteurised egg, mustard.
• Pesto: Hard cheese (milk), pine nuts, cashews.
• Bread: Wheat gluten, soya, sesame seeds.
• Stock cubes: Celery, wheat gluten.
• Commercial sauces: Soya, fish, wheat, mustard, sulphites.
• Spice mixes: Mustard powder, celery seeds.
• Chocolate: Milk powder, soya lecithin.
• Marinades: Soy sauce (soya, wheat), fish sauce.
• Worcestershire sauce: Barley gluten, anchovies (fish).
• Composite fillings: Chicken mayo with egg and mustard.

Businesses must verify physical supplier trade specifications rather than guessing contents.

How to Create a PPDS Label

Follow these 9 steps to produce compliant PPDS food labels:

1
Identify product: Confirm item meets PPDS criteria before packaging.
2
Record ingredients: Document all recipe ingredients and compound components.
3
Check specifications: Inspect manufacturer trade labels and data sheets.
4
Identify allergens: Flag any of the 14 allergens in items and sub-ingredients.
5
Order ingredients: Arrange ingredients in descending order by weight.
6
Emphasise allergens: Highlight allergens in BOLD capitals or contrasting text.
7
Add business details: Include food name and responsible operator address.
8
Check before printing: Proofread completed labels against physical kitchen stock.
9
Review recipe changes: Re-audit labels whenever ingredients or suppliers change.

PPDS Labelling Examples

Review these practical PPDS labelling examples showing proper ingredient ordering and allergen emphasis:

Example 1: Chicken Salad Sandwich

Ingredients: White bread [WHEAT flour, water, yeast, salt, SOYA flour], roast chicken breast (32%), mayonnaise [oil, water, pasteurised EGG, vinegar, MUSTARD flour], lettuce.

Allergens: WHEAT, SOYA, EGG, MUSTARD.

Example 2: Basil Pesto Pasta Salad

Ingredients: Penne pasta (52%) [durum WHEAT semolina, water], basil pesto (18%) [oil, basil, Parmesan cheese (MILK), pine NUTS, garlic, salt], tomatoes.

Allergens: WHEAT, MILK, NUTS.

Example 3: Almond Tart

Ingredients: Pastry [WHEAT flour, butter (MILK), sugar, EGG], frangipane [ground ALMONDS (NUTS) (24%), butter (MILK), EGG], jam, flaked ALMONDS (NUTS).

Allergens: WHEAT, MILK, EGG, ALMONDS (NUTS).

*Always verify actual delivery packaging, as commercial formulations vary between brands.

PPDS and Online or Telephone Orders

Food sold through distance selling (websites, phone orders, and delivery apps) is governed by separate Food Information Regulations.

When selling food remotely:

Before Purchase: Allergen information must be available before payment (via online menu filters or verbal declaration over the phone).
At Delivery or Collection: Clear written allergen information must accompany the food at physical handover (such as printed receipts or item container stickers).

Key distinctions: In-store PPDS requires full labels affixed directly. Distance selling requires remote declarations plus written handover notices. Items packaged after customer choice follow non-prepacked rules.

When a Recipe or Supplier Changes

Ingredient substitutions create serious risk of accidental allergen exposure. Review product labels immediately when:

Brand changes: Different brands use different oils, thickeners, or fillers.
Supplier changes: Wholesalers substitute equivalent product lines without notice.
Recipe changes: Modifying dressings or seasonings alters ingredient weight order.
Seasoning changes: Switching bouillon or sauces can introduce celery, gluten, or soya.
Prepacking transitions: Items pre-portioned into grab-and-go packaging become PPDS.
Cross-contact warnings: Manufacturers update factory allergen notices.

Read our guide on how to create a compliant 14-allergen matrix.

Free Interactive Compliance Tool

Use the Free PPDS Label Generator

Use our free PPDS label generator to create clean, printable labels with automated 14-allergen bolding for standard adhesive sticker sheets.

While this PPDS labelling tool assists with formatting, food businesses remain responsible for verifying ingredients, supplier data, and official guidance.

Launch PPDS Label Tool All Kitchen Tools All Food Safety Blog Articles

Frequently Asked Questions About Natasha’s Law

Official Guidance Sources:

• Food Standards Agency (FSA): Introduction to allergen labelling and PPDS guidance

• Food Standards Scotland (FSS): Prepacked for Direct Sale food guidance

• GOV.UK: Food labelling and packaging requirements for UK businesses

Food Safety Information Disclaimer: This guide provides general information and does not replace current official guidance, a site-specific food-safety management system or advice from the relevant local authority.

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