Butchers
The compound-ingredient problem, solved properly
A sausage mix or marinade brings in seasonings that are themselves products — rusk, spice blends, cures — each with its own declaration. The FSA publishes PPDS guidance specifically for butchers because the compound-ingredient burden is real: the mustard in the seasoning has to reach your label.
What matters most for butchers
Compound ingredients declared properly
A bought seasoning is declared with its sub-ingredients in brackets, exactly as the rules require — its allergens carried through to your label automatically.
Change the spice supplier, keep the truth
Swap to a different seasoning brand and the label rebuilds from that pack’s declaration, with a warning if its allergens differ.
Use-by, not best-before
Perishable products carry the date wording the law expects, set once per product.
Most butchers fit Standard (£19). Full pricing →
The regulator's own guidance: FSA: PPDS allergen labelling changes for butchers.