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East Texas home-based food vendors adjust to new cottage food law

  //food-wine.news-articles.net/content/2025/10/12 .. food-vendors-adjust-to-new-cottage-food-law.html
  Published in Food and Wine on Sunday, October 12th 2025 at 20:39 GMT by KLTV
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East Texas Home‑Based Food Vendors Adjust to New Cottage Food Law

The recently passed cottage food law in Texas, effective October 1, 2025, has prompted a wave of changes for home‑based food vendors across East Texas. The legislation, aimed at broadening the scope of allowable cottage food operations while tightening safety standards, has required vendors to re‑evaluate their business practices, certification processes, and compliance procedures. The KLTV story, published on October 12, 2025, delves into how local entrepreneurs are navigating this new regulatory landscape, the challenges they face, and the opportunities that arise from the updated framework.

The Key Provisions of the New Law

At the heart of the new law are several critical provisions that reshape how cottage food producers can operate:

1. Expanded Product List – While the previous law limited cottage food vendors to non‑perishable items such as baked goods, candies, and dried herbs, the new law now permits the sale of a broader array of ready‑to‑eat and refrigerated products, including certain cheeses, sauces, and deli meats, provided they meet stringent safety criteria.

2. Mandatory Registration and Licensing – All cottage food producers must register with the Texas Department of State Health Services (DSHS) and obtain a Cottage Food Operator License. The registration process includes submission of a detailed food safety plan, proof of completion of a state‑approved food safety course, and a health inspection of the home kitchen.

3. Labeling Requirements – Producers are required to include specific labeling on their products: the vendor’s name and contact information, a list of ingredients, a statement that the product is made in a home kitchen, and a “cottage food” designation. The law also mandates that all allergens be clearly disclosed.

4. Packaging and Storage Standards – The new regulation specifies that food must be stored in a temperature‑controlled environment where required and packaged in a manner that prevents contamination. Vendors must use FDA‑approved, food‑grade packaging materials for certain products.

5. Reporting and Enforcement – DSHS has increased its enforcement resources, allowing for routine inspections and the use of a centralized reporting system for consumer complaints. Failure to comply can result in fines, temporary suspension, or permanent revocation of the cottage food license.

The legal text, which is publicly available on the Texas Legislature’s website, is a significant shift from the previous version of the law that had more restrictive parameters. Vendors were initially overwhelmed by the change, but many now see it as a chance to diversify their product lines and expand market reach.

How Local Vendors Are Responding

The KLTV report features interviews with several East Texas producers who have successfully navigated the transition, as well as those who are still adapting. Each vendor’s experience highlights the varied impact of the new law.

Sweet Bites Bakery – A Sweet Success

Sweet Bites Bakery, run by Maria Torres in Tyler, has been operating for five years, selling cookie dough and pre‑baked cookies at local farmers’ markets. The new law allowed her to add a line of fresh fruit pies and refrigerated cheesecake to her catalog. “We had to invest in a walk‑in cooler and a new food safety plan, but the extra revenue from the pies has more than covered the cost,” Torres says. She also notes that the mandatory labeling has helped her build trust with customers, who appreciate the transparency regarding ingredients and allergens.

Home‑Cooked Herb & Spice – Expanding Horizons

David Lee, who markets his own line of dried herb blends and spice mixes from his home kitchen in Longview, embraced the broader product allowances. The law now permits him to create and sell infused oils, which he previously had to produce only for private clients. Lee invested in a certified oil‑infusion setup and obtained the required DSHS approval. “The ability to sell these oils at farmers’ markets and online has opened up a new customer base that’s been eager for something unique,” he says.

Fresh Foods on Wheels – The Challenges of Refrigerated Products

Conversely, producers of refrigerated items have found the regulatory demands more daunting. Fresh Foods on Wheels, a mobile cart operated by Lina Patel in Lufkin, previously sold salads and sandwiches. Under the new law, Patel must now maintain a refrigeration unit that complies with the specified temperature ranges and use FDA‑approved packaging. Patel also has to navigate the logistics of keeping the food at safe temperatures during transport. “It’s a steep learning curve, and the upfront cost of a compliant cooler was high,” she admits. “But once we get the licensing, our orders have increased by about 30 percent.”

Community Support and Resources

The article highlights the supportive role of local chambers of commerce and culinary schools. In Tyler, the Chamber of Commerce has partnered with the local culinary institute to offer a free, one‑day workshop on food safety and business compliance. “It’s great to see a collaborative effort to help small businesses,” said chamber president Susan McDowell. She added that the workshop covered how to complete the DSHS registration forms and how to create a compliant food safety plan.

Additionally, the Texas DSHS website provides a dedicated cottage food resources portal, which includes downloadable templates for food safety plans, a step‑by‑step guide to the registration process, and a FAQ section addressing common concerns. The portal’s “State‑Approved Courses” section lists accredited online and in‑person courses that producers must complete before registering. The KLTV piece notes that these resources are available in both English and Spanish, aiming to reduce barriers for non‑English‑speaking entrepreneurs.

Economic and Market Implications

The new law’s expansion of permissible products is expected to stimulate the local cottage food economy. A recent market analysis, cited in the article, estimates that the cottage food industry could grow by 12 percent annually in Texas over the next five years. The broader product range is anticipated to attract customers who are looking for artisanal, homemade options that are perceived as healthier than mass‑produced alternatives.

However, the analysis also warns of potential competition from larger food distributors who may try to replicate cottage food products. Producers are advised to differentiate by leveraging story‑telling and local branding. “Consumers want authenticity,” says food business consultant Mark Alvarez. “If you can convey the story of your kitchen, the recipes, and the care you put into each batch, you’ll have an edge.”

Looking Forward

The KLTV article concludes by underscoring the importance of staying informed. Vendors are encouraged to regularly check the DSHS website for updates, attend local workshops, and maintain open communication with their customers about safety practices. The new law also encourages the use of digital tools, such as an online ordering platform, to streamline sales and compliance.

As East Texas producers continue to adapt, the region’s cottage food scene appears poised for growth, blending traditional home‑cooking skills with modern regulatory compliance. By embracing the new cottage food law, these entrepreneurs are not only safeguarding their health and food safety standards but also carving out a niche in a market that values locally made, artisanal foods.