Cottage food rules
Indiana Cottage Food Label Rules for Home Bakers
A plain guide to the Indiana label rule, allergen names, and the selling path that applies to you.
On this page
What to remember
- Your label must name major food allergens by food source.
- Using a common ingredient name, such as buttermilk, can meet the rule.
- Home-based vendor food must be sold directly to the end consumer.
- Home-based vendors cannot produce potentially hazardous foods.
- Indiana has two direct to consumer paths, and the new homestead path starts July 1, 2026.
If you are new to selling from your kitchen, start with the big picture in Indiana cottage food law. Then come back to the label. For a wider look at permits, see home bakery licenses and permits.
Which Indiana selling path are you on?
House Enrolled Act 1149 was passed in 2022 and defines the requirements for home-based vendors (HBVs) in the preparation and sale of food products. Indiana currently has two direct-to-consumer paths for home food producers: Home-Based Vendor (HBV) rules and the new July 1, 2026 homestead or small-farm rules. Homestead vendors are exempt from Indiana’s food establishment and TCS rules and may not be licensed or certified by state or local agencies beyond federal requirements. If you sell as a home-based vendor, your food products must be sold directly to the end consumer.
What your label must do about allergens
Indiana law requires food labels to identify the food source names of all major food allergens used to make the food. A requirement is met if the common or usual name of an ingredient is used, for example buttermilk. That means your label should make the allergen source clear in the words a customer reads. If you sell buttercream, read Indiana cottage food laws and buttercream before you finalize the label.
Start with the recipe you actually use
Write down the ingredients that go into the bake, not the version you meant to make.
Find the major food allergens
Indiana law says labels must identify the food source names of all major food allergens used to make the food.
Use the common or usual name
The rule is met if the common or usual name of an ingredient is used, such as buttermilk.
Check the selling path before you print
Indiana has home-based vendor rules and the new July 1, 2026 homestead or small-farm rules, so confirm which one applies to you.
Keep the label with your order records
A simple copy helps you answer a customer question later.
Do not use a label to fix a banned food
Home-based vendors cannot produce potentially hazardous food products, so a label does not make a hazardous food allowed.
The direct to consumer rule and what it means for your label
Indiana home-based vendor food products must be sold directly to the end consumer. That makes your label part of the conversation you have with the person who buys the bake. Home-based vendors also cannot produce potentially hazardous food products because of the possibility of bacteria growth and health issues. A label is not a workaround for that rule.
Indiana home-based vendor food must be prepared using proper sanitary procedures, including hand washing, sanitation of food containers, and safe food storage. Good sanitation and a clear label work together. The label tells the customer about major food allergens, and the way you prepare and store the food supports the safety of what you sell.
A simple label routine for Indiana home bakers
Before you print, do three checks. First, confirm your selling path. Second, read the recipe and name the major food allergens by food source. Third, check that the common or usual ingredient name is clear, such as buttermilk. Keep the label simple and readable.
Common questions
What must an Indiana home bakery label say about allergens?
Indiana law requires food labels to identify the food source names of all major food allergens used to make the food. The rule is met if the common or usual name of an ingredient is used, for example buttermilk.
Can I use the word buttermilk on my label instead of milk?
The source says the requirement is met if the common or usual name of an ingredient is used, and it gives buttermilk as an example. Use the name that matches your recipe and keep it clear for the customer.
Does Indiana have a new label rule in 2026?
Indiana currently has two direct-to-consumer paths for home food producers: Home-Based Vendor rules and the new July 1, 2026 homestead or small-farm rules. Homestead vendors are exempt from Indiana's food establishment and TCS rules and may not be licensed or certified by state or local agencies beyond federal requirements. Confirm which path applies to you before you print labels.
Can I sell at a store or to a restaurant as a home-based vendor?
Indiana home-based vendor food products must be sold directly to the end consumer. The source does not describe indirect sales for home-based vendors.
Can I make any baked good as a home-based vendor?
No. Home-based vendors in Indiana are not permitted to produce potentially hazardous food products because of the possibility of bacteria growth and health issues. Check your recipe and your selling path before you sell.
Do I need a license for my Indiana home bakery?
The homestead path says vendors may not be licensed or certified by state or local agencies beyond federal requirements. The sources here do not give a full license answer for every home-based vendor situation, so check the current Indiana resources before you sell.
Sources
General information, not legal advice. Rules can change, so check the current Indiana resources or ask your local health department before you sell.