GDA Label.

Labelling On Products

Food Literacy Of Consumers

Food Information!


Make product labels easier to use.

Want to label your food products with the best designs? We are here for you to get the job done. Label your products easily within no time.


Labels On Products

Front Side Of Pack

The front side of the pack needs to deliver the message of what this product is all about. It should be in such a way that attract the target audience.

Energy | Fat | Saturates | Sugars | Salt

Back Side Of Pack

Generally the back side of the pack will contain the ingredients, the clearance from the government bodies, certifications, date of manufacturing, expiry and a lot more.

Energy (Kilojoules & Kilocalories) | Amounts (In Grams)

Ingredients List

Commonly Found On The Back/Side Of Packaging.

Food Allergens

Must Be Identified On Product Packaging.


Range Of Fact Sheets, Leaflets, Reports, etc..,



For Consumers, Businesses & Research.

There are three important things that need to be taken into consideration while labeling the product. You cannot afford to be lethargic in this issue.

From Our Blog

Significance Of Food Safety Management

Food Safety and Hygiene turns into a rising interest in the nourishment business and is a general concern. Hence, keeping up nourishment well-being and cleanliness is a convincing imperative for food business visionaries to continue in the present focused market. The International Organization for Standardization made ISO 22000 standard to oversee nourishment well-being and security and indicates the basics for sustenance well-being the board framework that includes:
  • Intuitive correspondence
  • Framework the executives
  • Essential projects
  • HACCP standards
The sustenance security the board framework recognizes, assesses, and controls nourishment perils, at all dimensions of the sustenance inventory network; be it amid fixing supply, nourishment readiness, bundling, stockpiling, transportation, and so forth.
  How does the Food Safety Management System help? Viable food well-being the executives’ framework that depends on seven standards of HACCP can assist organizations with identifying and control risks before they compromise the security of your nourishment and clients. Here are the seven standards of HACCP: Risk Analysis– Risk Analysis is a preventive way to deal with sustenance security, which distinguishes natural, synthetic, and physical dangers in the creation procedure that may prompt a hazardous completed item and characterizes controls to lessen these vulnerabilities to a protected dimension. Basic Control Point (CCP) The focuses that can be connected at phases of the procedure to dispose of or decrease the perils to an adequate (primary) level. State, for instance, if rice is cooled too gradually, it might result in food harming. Here, cooling is the primary control point. Basic Limits – The wellbeing furthest reaches that decides the most extreme and least incentive for each CCP. It isolates the adequate (safe) item from the unsatisfactory (dangerous) item. Basic cutoff points can be checked by estimation or perception — model – Time, Temperature, Chemical, and so on. Observing– Checking systems incorporate perceptions or estimations to survey whether the CCP is being met. What’s more, that fitting advances are being pursued to guarantee sustenance wellbeing. Remedial Action – The moves that need to make whether there is any deviation from the built-up primary farthest point. Restorative activities guarantees that the items are not harmful to wellbeing or generally contaminated because of the deviation enter business Confirmation The essential part of the check is to discover that the sustenance security the executive’s plan is appropriately actualized and every one of the risks were distinguished — confirmation screens whether the arrangement and rules are working as structured and are compelling. Record Keeping and Documentation – Record Keeping and Documentation contains total records and structures to demonstrate that looks at have been conveyed at fitting interims following the Food Safety Policy. The nourishment ventures can be review prepared by developing the proper documentation and record keeping strategies. The nourishment cleanliness and security the executives programming arrangement like HACCP will help sustenance enterprises to deal with, store, and pitch safe sustenance to clients while guaranteeing consistency with the relevant models like Safe Quality Food (SQF) activity, Hazard Analysis and Critical Control Points (HACCP), and ISO 22000.  

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