Serving Size for Bulk Orders

Nutrition Labeling: Serving Size for Bulk Orders

Over the last few weeks, we’ve spent time talking to the new manufacturer who may or may not be in the early phases of their journey to retail. Maybe they’ve been perfecting their amazing barbecue sauce and need some tips on labeling. But what happens when you’ve had major success with your product and you’ve entered mass production? What does labeling look like then? If you’re new to LabelCalc or you’ve grown with us and your product line has expanded, first of all, congratulations! Second, let’s take a moment to review breaking down those bulk recipes so that you can determine the appropriate serving size and correct nutrition information for your labels.

serving size for bulk orders

Understanding your product serving size doesn’t have to be difficult. There are only 2 numbers you need to know to create your nutrition facts panel.

Single Serving Size

You could be bottling your famous barbecue sauce by the bottle, the gallon, or a giant keg (that would be fun right?), when it comes to determining your product serving size, it all boils down to one thing: RACC. If you haven’t heard of this before, RACC stands for “Recommended Amount Customarily Consumed” and these measurements have been established by the Food and Drug Administration to help the consumer understand how much they should be consuming of a food item in one sitting.

This value is the first number you need to know. Whether your recipe yields 98lbs of barbecue sauce or a gallon, your nutrition facts panel information is built around the RACC serving size. For this reason, we’ve implemented a CFR tool that can help you determine the appropriate serving size according to FDA regulations.

The first number you need to know in order to break down bulk recipes is your RACC serving size.

The first number you need to know in order to break down bulk recipes is your RACC serving size.

As you can see in the example above, the nutrition information around your secret sauce is based on the RACC suggestion of 2 tbsp or 30mL. So whether you are breaking down thousands of fluid ounces or just a few, this number is crucial for determining the correct nutrition for your serving size.

Servings Per Container

Now, here’s where things can get a little tricky. Your servings per container are the next most important number you need to know. However, knowing which container that you need to get this value from is the key. If you sell sauce in bulk to restaurants, they probably aren’t buying consumer-sized bottles, because they use your sauce in high volumes. It’s likely that your sauce is sold to restaurants by gallon or multiple gallons in a larger container.

The container that your product is being sold in, is the container you need to determine your “servings per container”. For example, there are 256 tablespoons in 1 liquid gallon. Here’s where the math comes in. To determine your servings per container, you must take your individual serving size based on the RACC suggestion (in our case this value is 2 tbsp) and divide it into our liquid gallon.

It looks like this: 256 tbsp/2 tbsp= 126 servings per container.

So if you’re selling by the gallon, the servings per gallon of barbecue sauce are 126.

Now, if you’re selling larger containers, you have the foundation for those as well. If you are selling your barbecue sauce in 10-gallon containers and you know that your barbecue sauce yields 126 servings per gallon, then your servings per container in a large 10-gallon container would be 1,260.

Here’s the math: 126 x 10 = 1,260 servings per 10 gallon container.

Whether you are breaking down large bulk orders or small ones, only 2 numbers matter: your RACC serving size and your servings per container for the actual container that your item is being sold in.

We hope this simplified the bulk process for you. Still, need help determining your serving size? Reach out to us! We are happy to help!

What is LabelCalc?

Download our free FDA Food Labeling white paper, and Nutrition Facts today!

Watch A Demo

Recommended Reading

The 3 Best Practices for Creating a Nutrition Facts Label

The 3 Best Practices for Creating a Nutrition Facts Label

It might come as no surprise that in 2022, there are more than one way to create nutrition facts labels for your food products. Because we live in a digital age, where data is easily accessible, food manufacturers aren't restricted to outsourcing nutrition facts label...

What Needs To Be On The New FDA Food Label

What Needs To Be On The New FDA Food Label

Welcome to 2022 - The Year of Compliance! After an extended grace period due to COVID-19, the FDA is reinforcing its regulations for 2022 and beyond. It will be of utmost importance this year to make sure your product nutrition labels are up to date for compliance....

Creating Functional Food Products for Retail Sale

Creating Functional Food Products for Retail Sale

How to Create a Successful Food Product in 2022 If you're considering making a career out of creating and selling food products to consumers in any capacity, how do you know where to start?  You might be surprised to find out that anywhere from 70-90% of food retail...