Great question just in from Donna, which I redirected to this forum.
So how do you notify consumers about possible allergens? Verbally? On labels? And to what lengths do you go (i.e., do you indicate that your kitchen may have come in contact with nuts/allergens even though the cookies may not contain them)? What do you think is best practice on this point?
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We used an artificial-almond-extract vs. pure for the simple reason that you never know who will consume your cookies that have allergy issues. We do clearly state on our labels that the cookies contain artifical almond extract, and that our cookies are baked in a facility that uses nuts (for our other drop cookies)...we have everything listed on our labels per the local Florida Department of Agriculture requirement, but if your cookies are baked in a nut-free facility, I would list it on your labels.
I have been told that artificial almond, is exactly that, artificial so it has no bearing on someone with nut allergies, and have never been told otherwise.
Hope that helps!! 
In Australia, we are legally required to list all ingredients and provide nutritional analysis for our customers. When selling at markets or in cafes I list all of the ingredients and my nutritional analysis (which I had analysed by a expert company) as well as a comment stating that my home registered kitchen also processes nuts/seeds and so a trace may be present. For private orders, I always include a sheet called 'Important information about your order' and it is here I list best before date, ingredients and nutritional analysis. It is up to the client to share that with their guests if they think it is necessary. I am therefore covering myself for all of the very strict food labelling laws in Australia. I'm not sure of the labelling requirements in the US though.
Miss Biscuit, we have similar food labeling laws. Wise for all to check them out before starting to sell or serve: http://www.fda.gov/Food/Guidan...ition/ucm2006828.htm
I'm not required to list ingredients on my orders. The only time I'm required to label is if I go to sell at a farmer's market, craft show, etc.
Still, I worry about those with allergies not knowing what's in my cookies. I typed up a card, about 3x5 that lists my ingredients and mentions that my kitchen is not nut free and that some ingredients may be produced in the same places that nut products are produced. I tuck one of those cards in with every order, hoping that the customer will place it near the cookies should anyone need allergy info.
I'm trying to design a label for my cookies, would anyone (hopefully from CA) be willing to post a picture of what their ingredient labels look like?
I've been to the gov site, and some ingredients have all of the detailed info (like everything in the flour), but some don't (like the baking powder).
Any tips on making the ingredient label?
Thank you!
