Product Specification Sheet Generator
Make the product spec sheet buyers and distributors ask for: ingredients, allergens, nutrition per 100 g and per serving, pack format, shelf life and storage on one clean page. Print it or save it as a PDF.
Per-serving values are calculated from these and the serving size. Get per-100 g values from our recipe nutrition calculator or a lab report.
v1 · 25 October 2026
| Description | Traditional Scottish shortbread fingers made with butter. |
|---|---|
| Barcode | 5012345678900 |
| Ingredients | Wheat flour, butter (milk) (30%), sugar, rice flour, salt. |
| Allergens | Wheat (gluten), milk |
| May contain | Nuts |
| Suitable for | Vegetarians |
| Typical values | Per 100 g | Per 20 g serving |
|---|---|---|
| Energy | 452 kcal | 90 kcal |
| Fat | 21 g | 4.2 g |
| of which saturates | 12.5 g | 2.5 g |
| Carbohydrate | 59 g | 11.8 g |
| of which sugars | 28 g | 5.6 g |
| Fibre | 2.1 g | 0.4 g |
| Protein | 5.6 g | 1.1 g |
| Salt | 0.48 g | 0.1 g |
| Net weight | 150 g |
|---|---|
| Pack format | Box of 10 fingers; 12 boxes per case |
| Case | 30 x 20 x 15 cm; 2.1 kg |
| Shelf life | 9 months from production |
| Storage | Store in a cool, dry place. Once opened, keep in an airtight container. |
| Country of origin | United Kingdom |
| Certifications | BRCGS Grade A |
sales@example.com · +44 1738 000000
What goes on a product specification sheet
Why buyers ask for one
Retailers, wholesalers, distributors and food-service customers use a spec sheet to list a product, check it against their own requirements and answer customer questions. It gathers the facts on your label, plus the trade details that are not on it, such as case size and shelf life.
The usual contents
Product name and code, barcode, description, full ingredients with allergens, "may contain" statements, dietary suitability, nutrition per 100 g (and per serving), net weight, pack and case format, shelf life, storage conditions, country of origin, certifications and the supplier's contact details. Larger buyers often add microbiological limits and their own templates.
Keep it in step with the label
A spec sheet and a label that disagree are a common audit finding. Update the version and date whenever a recipe, supplier or pack changes, and use the same nutrition and allergen information as the label.
Reference information, not legal advice. Requirements change and turn on facts specific to your product - confirm against the current regulation before relying on it.