A food allergy is an abnormal immune response to food. Certain proteins in food trigger an allergic reaction. Symptoms can range from mild to moderate, to severe and life threatening. While many different foods can cause allergic reactions, nine have been identified as major food allergens (that cause most allergic reactions in the United States):
- Milk
- Eggs
- Fish (e.g., bass, flounder, cod)
- Crustacean Shellfish (e.g., crab, lobster, shrimp)
- Tree Nuts (e.g., almonds, walnuts, pecans)
- Peanuts
- Wheat
- Soybeans
- Sesame
More information about food allergies - https://www.fda.gov/food/buy-store-serve-safe-food/food-allergies-what-you-need-know
List food allergens as part of your ingredients list. The requirement is already met if the common or usual name of an ingredient (e.g., buttermilk) already contains the major allergen's food source name (i.e., milk). Otherwise, the allergen's food source must be declared at least once on the food label in one of two ways:
1. In parentheses following the name of the ingredient in the ingredient list.
- EXAMPLES: "lecithin (soy)", "flour (wheat)", and "whey (milk)"
OR
2. Immediately after or next to the list of ingredients in a "contains" statement.
- EXAMPLE: "Contains Wheat, Milk, and Soy."
**NEW IN 2025**
MILK - For food labeling purposes, the Food and Drug Administration (FDA) considers "milk" as milk from domesticated cows, goats, sheep, or other ruminants.
- Milk from animals other than cows, when used as an ingredient, must be declared in the ingredient list by common or usual name, such as "goat milk", or "Contains goat milk" in a separate "Contains" statement, or both.
EGGS - For food labeling purposes, the FDA considers "eggs" as eggs from domesticated chickens, ducks, geese, quail, and other fowl.
- Eggs from birds other than chickens, when used as an ingredient, must be declared in the ingredient list by common or usual name, such as "duck egg", or "Contains duck egg" in a separate "Contains" statement, or both.
TREE NUTS - The FDA considers the following tree nuts as major food allergens: Almond, Brazil nut, Cashew, Hazelnut/filbert, Macadamia nut/Bush nut, Pecan, Pine nut/Pinon nut, Pistachio, Walnut (Black, California, English, Japanese/Heartnut, Persian).
- These tree nuts must be included in the ingredients list. Several tree nuts, including coconut, were removed from the list.
Additional Information - https://extension.umn.edu/cottage-food-safety-news/changes-major-food-allergens
List food allergens as part of your ingredients list. The requirement is already met if the common or usual name of an ingredient (e.g., buttermilk) already contains the major allergen's food source name (i.e., milk). Otherwise, the allergen's food source must be declared at least once on the food label in one of two ways:
1. In parentheses following the name of the ingredient in the ingredient list.
- EXAMPLES: "lecithin (soy)", "flour (wheat)", and "whey (milk)"
OR
2. Immediately after or next to the list of ingredients in a "contains" statement.
- EXAMPLE: "Contains Wheat, Milk, and Soy."
**NEW IN 2025**
MILK - For food labeling purposes, the Food and Drug Administration (FDA) considers "milk" as milk from domesticated cows, goats, sheep, or other ruminants.
- Milk from animals other than cows, when used as an ingredient, must be declared in the ingredient list by common or usual name, such as "goat milk", or "Contains goat milk" in a separate "Contains" statement, or both.
EGGS - For food labeling purposes, the FDA considers "eggs" as eggs from domesticated chickens, ducks, geese, quail, and other fowl.
- Eggs from birds other than chickens, when used as an ingredient, must be declared in the ingredient list by common or usual name, such as "duck egg", or "Contains duck egg" in a separate "Contains" statement, or both.
TREE NUTS - The FDA considers the following tree nuts as major food allergens: Almond, Brazil nut, Cashew, Hazelnut/filbert, Macadamia nut/Bush nut, Pecan, Pine nut/Pinon nut, Pistachio, Walnut (Black, California, English, Japanese/Heartnut, Persian).
- These tree nuts must be included in the ingredients list. Several tree nuts, including coconut, were removed from the list.
Additional Information - https://extension.umn.edu/cottage-food-safety-news/changes-major-food-allergens
Yes, a non-Minnesota resident can apply for a Minnesota Cottage Food Producer registration. They can make the food in their non-Minnesota home, but the food still needs to be provided in person to the customer in Minnesota (meet up location in Minnesota, or at a Minnesota farmers' market or community event).
NOTE: Cottage foods can cross state lines, with the exception of acidified jarred or canned foods (e.g., pickles, tomato sauce). Those foods must be both made and sold in Minnesota.
Yes, a non-Minnesota resident can apply for a Minnesota Cottage Food Producer registration. They can make the food in their non-Minnesota home, but the food still needs to be provided in person to the customer in Minnesota (meet up location in Minnesota, or at a Minnesota farmers' market or community event).
NOTE: Cottage foods can cross state lines, with the exception of acidified jarred or canned foods (e.g., pickles, tomato sauce). Those foods must be both made and sold in Minnesota.
Manufacturing food to sell to other businesses for resale (wholesaling) requires a food license. A food license requires that food is made and stored in approved facilities; not a home kitchen. The type of license needed, and the regulatory agency that will issue the license, is determined by who you want to sell to, the location food will be made and stored, and how/where sales will take place. There are several factors to consider in determining appropriate licensure. If you are interested in pursuing a food license, please submit the food licensing liaison request form available on the Minnesota Department of Agriculture's website - https://www.mda.state.mn.us/food-liaison-request.
Manufacturing food to sell to other businesses for resale (wholesaling) requires a food license. A food license requires that food is made and stored in approved facilities; not a home kitchen. The type of license needed, and the regulatory agency that will issue the license, is determined by who you want to sell to, the location food will be made and stored, and how/where sales will take place. There are several factors to consider in determining appropriate licensure. If you are interested in pursuing a food license, please submit the food licensing liaison request form available on the Minnesota Department of Agriculture's website - https://www.mda.state.mn.us/food-liaison-request.
Cottage foods can be sold from a stand at your home property. If it will be unattended, it is advised to consider the potential risks and how you might prevent those from happening - such as protection of the food from pests, weather, dust, contamination/tampering from people, handling money, camera, etc. - to ensure you are selling a safe, unadulterated food to the public, as required by law.
Cottage foods can be sold from a stand at your home property. If it will be unattended, it is advised to consider the potential risks and how you might prevent those from happening - such as protection of the food from pests, weather, dust, contamination/tampering from people, handling money, camera, etc. - to ensure you are selling a safe, unadulterated food to the public, as required by law.
Since potentially hazardous foods like dairy products cannot be sold with a Cottage Food Producer registration, a food license is needed. A food license requires that the food either be prepared in a commercial kitchen, or in an approved and licensed food stand. No home food preparation or storage is allowed. The type of license needed will depend on where the food will be prepared, stored, and sold. In addition, a licensed food stand cannot also sell cottage foods, so the stands must be separate from each other. Separation of both foods and sales, with proper signage and labeling to identify the cottage foods.
