Label Info
Label Information helps ensure the correct product information is available for labels, making labelling more consistent and reducing the need for manual updates.
Adding Label Details to your product setup in Supply’d provides a central place to store and manage information related to your food products, including ingredients, allergens, nutritional information, ingredient origins, and shelf life. When adding products in bulk, this information is entered into the Label fields in the CSV spreadsheet before it is imported into Supply’d, helping ensure the correct information is available for printing product labels, supporting compliance and traceability, and keeping product data accurate, consistent, and up to date.
👉 See the Adding Products in Bulk document for details on downloading the template and importing the information into Supply’d.
👉 See the Product Info, Purchasing Info, and Sales Channel Info documents for details on completing the respective information in Supply’d.
👉 For details on adding products one at a time, refer to the Adding a Product doc.
This document explains the labelling information required in the spreadsheet and provides guidance on completing each field.
Completing the Label Info
Select the Information
Following the instructions for Adding Products in Bulk, document, tick Label Info in the Fields section in Step 3.
Complete the Sales Channel Info
Complete the template by opening it in a spreadsheet application, such as Excel or Numbers, and entering the required information. Follow the instructions provided, using the downloaded sample data as a reference when entering your information.
Follow the column headings carefully.
Do not change column names.
Leave ID field blank for new records.
Delete any sample data before importing.
When updating product info, you can remove any columns from the CSV that you do not need to update. Keeping only the fields you want to change makes the import easier to manage and reduces the risk of unintentionally changing other product information.
For example, if you only want to update Allergen Information and Nutrition Details, keep the Product ID, Allergen Information, and Nutrition Details columns and remove the other fields from the CSV. Any fields that are removed from the CSV will not be changed during the import.
Important: Keep the ID column for every product you want to modify. The Product ID identifies the specific existing product that Supply’d should update when the CSV is imported.
Important: The title row should remain in the document in order for the system to match the columns when imported. You should remove the sample data before importing otherwise the system will create custom customers with the sample data.
Country of Manufacture
Select the country the product was made in.
Percentage Australian
The percentage of this items ingredients that are Australian. Applicable to products made in Australia.
Ingredients
Add any ingredients contained in this product. Leave blank if not applicable.
Allergens - Contains
Enter any allergens that are present in this product, separated by a comma (eg. "dairy, nuts"). Don't include leading statements such as "Contains". Leave blank if not applicable.
Use consistent naming for allergens across all ingredients. For example, if Egg is used for one ingredient, avoid using Eggs for another. Supply’d treats differently named allergens as separate entries, so inconsistent naming may result in both Egg and Eggs appearing in the generated allergen field instead of being combined into a single allergen.
Allergens - May Contain
Enter any allergens that may be present in this product, separated by a comma. Don't include leading statements such as "May contain". Leave blank if not applicable.
Use consistent naming for May Contain allergens across all ingredients. For example, if Egg is used for one ingredient, avoid using Eggs for another. Supply’d treats differently named allergens as separate entries, so inconsistent naming may result in both Egg and Eggs appearing in the generated May Contain field instead of being combined into a single allergen.
Storage Type
The type of storage required - Ambient, Refrigerated or Frozen.
Recipe Goods Cost
The total cost of all ingredients used in the recipe to produce this product.
Recipe Labour Cost
The cost of labor required to prepare the recipe.
Recipe Total Cost
The combined total of goods cost and labor cost. This gives the overall cost to produce the recipe.
Recipe Size
The total quantity or volume that the recipe produces (eg. number of units).
This helps in portioning and inventory planning.
Recipe Expected Yield
The standard or typical output quantity expected from the recipe.
This is the target amount you plan to produce under normal conditions.
Recipe Min Yield
The minimum quantity the recipe is expected to produce.
This accounts for natural variations in production.
Recipe Max Yield
The maximum quantity the recipe could produce.
This helps set realistic production limits and expectations.
Recipe Yield Multiple
Enter the multiple of units produced per batch. Production runs can only be scheduled in these multiples.
For example: If set to 5, you can only schedule batches of 5, 10, 15, 20, etc.
Leave blank to allow any batch size.
Can be used in combination with Minimum and Maximum Yield.
Setting Yield for Bakers: For bakers, it’s best to set the yield so that 1 yield = 1 deck (oven). This makes it easier to use Deck Reports to plan and track daily production.
Recipe Unit Cost
The cost to produce a single unit of the recipe.
It is calculated by dividing the Recipe Total Cost (ingredients + labor) by the number of units produced (Recipe Size).
Default Smart Planner Method
Enter the default method to apply when using the Smart Production Plan.
None: To not set a default method for this product.
Made to Order: Create production runs for each of your current Sales Orders.
Net Requirements: Deduct your current Sales Orders and expiry from inventory throughout the date range, ensuring that stock stays above Min Hold.
Suggested: Utilise your forecast rate of sale, stock expiry, and Min Stock Hold to keep you always in stock.
Include in Deck Reports
Whether to include this product in production deck reports. Enter "Yes" or "No".
A Deck Report is a planning tool used in bakeries and production environments to organise daily production across ovens (or “decks”).
The report helps optimise the baking schedule, making it easier to plan production, reduce bottlenecks, and ensure efficient use of resources.
You can select which products appear on the report for a specific day.
1 deck = 1 oven, so the report shows how many ovens are currently being used.
Production Priority
The Production Priority field is used to indicate the importance or urgency of producing a specific product.
Nutrition - Servings Per Package
This is the total number of servings in one full pack of your product.
For example, if a bottle contains 500ml and each serving is 250ml, then Servings Per Package = 2.
Nutrition - Serving Size
This is the amount of product in a single serving. It should reflect the typical portion someone would consume at one time.
Nutrition - Remaining Fields
The remaining fields capture the nutritional values of the product, both per serving and per 100g, as indicated in the field headings.
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