Home food business guide · Last reviewed October 2026
Cottage Food Laws in Arkansas
Arkansas has no annual sales cap on most home food sales (No cap). No state food permit is required for cottage food, though local requirements may still apply. Foods that need refrigeration have to be made in a commercial kitchen. Of the 40 common products in our finder, 18 can be made in a home kitchen in Arkansas, many with conditions.
One tracker lists wholesale as allowed; UA Extension says it needs a permit.
Quick facts
Sales cap
No cap
Permit or registration
None (Food Freedom Act)
Online & shipping
Online sales in Arkansas
Sell through stores
Direct to consumers only; no wholesale
Refrigerated & TCS foods
No; pickles and salsas at pH 4.6 or below allowed
Quick facts are summarized from 50-state trackers (Ardent Seller, reviewed October 1, 2026, cross-checked with PermitDeck and Food Business Pros). Where the details below differ, follow the state sources listed at the bottom of this page and confirm with the agency.
How 40 common products are treated in Arkansas, with the condition or reason for each. Items marked "general rule" weren't specifically addressed in the state's guidance.
Garlic or herb-infused oil. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Garlic or herbs in oil carry a botulism risk and need a validated commercial process.
Home-cooked meals. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Prepared meals need refrigeration, so they're made in a permitted commercial kitchen.
Kombucha. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Fermented beverages need a commercial kitchen, and producers monitor alcohol, since at 0.5% ABV or more it is treated as an alcoholic beverage.
Regulated separately
Beef jerky. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Meat products need USDA or state meat inspection, regardless of kitchen.
Cheese & yogurt. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Dairy products are licensed separately, through the state's dairy program.
Cold-pressed juice. General rule, not specifically addressed in this state's guidance; ask the agency to confirm. Juices aren't home-kitchen foods. Wholesale juice needs a Juice HACCP plan with a 5-log pathogen reduction.
Canned tomato sauce. Allowed only at pH 4.6 or below; tomatoes need acidification.
Nut butter. Not clearly addressed in the state's guidance; ask the agency.
Infused honey. Honey products are allowed if they don't need refrigeration.
Vanilla extract. Not clearly addressed in the state's guidance; ask the agency.
Fruit-infused vinegar. Not clearly addressed in the state's guidance; ask the agency.
Mustard (no egg). Not clearly addressed in the state's guidance; ask the agency.
How to start selling from home
Check that the product doesn't need refrigeration. Pickles, salsas, and sauces are allowed only at pH 4.6 or below.
No health department permit is needed. You can request an ID number from the Arkansas Department of Agriculture to keep personal details off labels.
Sell directly to consumers in Arkansas. Wholesale needs a permitted facility.
Keep records of batch number, preparation date, recipe and source, and pH results.
Label every product (see the checklist below).
Legal paths
Food Freedom Act
Where
Your home
Sell
Directly to consumers in Arkansas, including online. No wholesale.
Sales cap
None
Paperwork
None; optional ID number from the Arkansas Department of Agriculture
Commercial kitchen
Where
A permitted commercial kitchen
Sell
Wholesale and TCS foods
Sales cap
None
Paperwork
ADH permit; usually FDA registration
Commercial canning
Where
Licensed commercial facility
Sell
Acidified foods above pH 4.6 limits and low-acid canned foods
Sales cap
None
Paperwork
ADH permit, process authority review, FDA scheduled-process filing
Label requirements
Arkansas requires labels that support traceback. The elements below follow the Act; confirm exact wording in ADH's Homemade Food Production Guidelines.
Exemption statement. That the product was made in a private residence exempt from state licensing and inspection, and may contain allergens.
Your name and address, or your Department of Agriculture ID number
Product name and ingredients
Batch number and preparation date. Also kept in your records.
Turning a recipe into a product?
Mendocino Food Consulting helps food entrepreneurs with food science, formulation, and process questions. We are food scientists, not attorneys, and we don't provide legal advice.