• Total Fat: Less than 6.5 g
• Saturated Fat: 1 g or less and 15% or less calories from saturated fat
• Trans Fat: Less than 0.5 g (and label serving)
• Cholesterol: 20 mg or less
• Sodium: 480 mg or less (also per label serving)
• Beneficial Nutrients: 10% or more of the Daily Value of 1 of 6 nutrients (vitamin A, vitamin C, iron, calcium, protein or dietary fiber)

Other:

• Unsweetened popcorn is the only certifiable products in the snack category.
• No desserts are eligible for certification.
• Beverage certification is limited to milk, dairy alternatives (such as soy milk, rice milk, and nut milk), drinkable yogurts, fruit juices and vegetable juices.

Nutritional changes effective Jan. 2014:

• Grain-Based Products: Certifiable grain-based products include breads; biscuits; cereals (ready-to-eat & cooked); crackers; pancakes, French toast; waffles; muffins, and sweet quick-type breads. All grain-based products must be a good source of dietary fiber (10-19% DAILY VALUE per RACC) and contain 7g or less Total Sugars per serving. If the product is an excellent source of dietary fiber (20% or more Daily Value per RACC), the limit is 9 g or less Total Sugars per serving, Sugars from pieces of fruit do not count toward the total sugar allowance but amounts and sources must be disclosed.
• Grain-based bars are not eligible for certification.
• Certifiable juices must be 100% juice or 100% juice plus water with no added sugars/sweeteners (this excludes non-nutritive sweeteners), 120 calories or less per 8 fl oz, and a minimum of 10% Daily Value for 3 nutrients for which a Daily Value exists. At least one of these beneficial nutrients must satisfy the 10% Daily Value level (i.e. jelly bean rule) requirement.
• Total sugar for yogurt is limited to 20 grams or less per standard 6-ounce serving.
• Milk and milk alternatives must have 130 calories or less per 8 fl oz.
• No “Heavy Syrup” allowed for canned fruits and vegetables, including potatoes and sweet potatoes.
• Frozen fruit must be 100% fruit with no added sugar.
• Sodium limits by category.

• Total Fat: Less than 6.5 g
• Saturated Fat: 1 g or less and 15% or less calories from saturated fat
• Trans Fat: Less than 0.5 g (and label serving)
• Cholesterol: 20 mg or less
• Sodium: 480 mg or less (also per label serving)
• Beneficial Nutrients: 10% or more of the Daily Value of 1 of 6 nutrients (vitamin A, vitamin C, iron, calcium, protein or dietary fiber)

Other:

• Unsweetened popcorn is the only certifiable products in the snack category.
• No desserts are eligible for certification.
• Beverage certification is limited to milk, dairy alternatives (such as soy milk, rice milk, and nut milk), drinkable yogurts, fruit juices and vegetable juices.

Nutritional changes effective Jan. 2014:

• Grain-Based Products: Certifiable grain-based products include breads; biscuits; cereals (ready-to-eat & cooked); crackers; pancakes, French toast; waffles; muffins, and sweet quick-type breads. All grain-based products must be a good source of dietary fiber (10-19% DAILY VALUE per RACC) and contain 7g or less Total Sugars per serving. If the product is an excellent source of dietary fiber (20% or more Daily Value per RACC), the limit is 9 g or less Total Sugars per serving, Sugars from pieces of fruit do not count toward the total sugar allowance but amounts and sources must be disclosed.
• Grain-based bars are not eligible for certification.
• Certifiable juices must be 100% juice or 100% juice plus water with no added sugars/sweeteners (this excludes non-nutritive sweeteners), 120 calories or less per 8 fl oz, and a minimum of 10% Daily Value for 3 nutrients for which a Daily Value exists. At least one of these beneficial nutrients must satisfy the 10% Daily Value level (i.e. jelly bean rule) requirement.
• Total sugar for yogurt is limited to 20 grams or less per standard 6-ounce serving.
• Milk and milk alternatives must have 130 calories or less per 8 fl oz.
• No “Heavy Syrup” allowed for canned fruits and vegetables, including potatoes and sweet potatoes.
• Frozen fruit must be 100% fruit with no added sugar.
• Sodium limits by category.

• Total Fat: Less than 5 g (also per 100 g)
• Saturated Fat: Less than 2 g (also per 100 g)
• Trans Fat: Less than 0.5 g (also per label serving)
• Cholesterol: Less than 95 mg (also per 100 g)
• Sodium: 480 mg or less (also per label serving)
• Beneficial Nutrients: 10% or more of the Daily Value Of 1 of 6 nutrients (vitamin A, vitamin C, iron, calcium, protein or dietary fiber)

Nutritional change effective Jan. 2014:

• Sodium limits by category.

• Total Fat: 3 g or less per 100 g of product and 30% or less calories from fat
• Saturated Fat: 1 g or less per 100 g of product and 10% or less calories from saturated fat
• Trans Fat: Less than 0.5 g (only per label serving)
• Cholesterol: 20 mg or less per 100 g of product
• Sodium: 600 mg or less (only per label serving)
• Beneficial Nutrients: 10% or more of the Daily Value Of 1 of 6 nutrients (vitamin A, vitamin C, iron, calcium, protein or dietary fiber)

• Total Fat: Less than 6.5 g
• Saturated Fat: 1 g or less and 15% or less calories from saturated fat
• Trans Fat: Less than 0.5 g (also per label serving)
• Cholesterol: 20 mg or less
• Sodium: 480 mg or less (also per label serving)
• Beneficial Nutrients: 10% or more of the Daily Value Of 1 of 6 nutrients (vitamin A, vitamin C, iron, calcium, protein or dietary fiber)
• Whole Grain Content: 51% or more by weight/RACC
• Minimum Dietary Fiber: 1.7 g/RACC of 30 g; 2.5 g/RACC of 45 g; 2.8 g/RACC of 50 g; or 3.0 g/RACC of 55 g

• Sodium limits by category.
• Total Sugars: 9 g or less per label serving. Sugars from pieces of fruit do not count toward the total sugar allowance but amounts and sources must be disclosed
• Grain-Based Products: Certifiable grain-based products include breads; biscuits; cereals (ready-to-eat & cooked); crackers; pancakes, French toast; waffles; muffins, and sweet quick-type breads. All grain-based products must be a good source of dietary fiber (10-19% DAILY VALUE per RACC) and contain 7g or less Total Sugars per serving. If the product is an excellent source of dietary fiber (20% or more Daily Value per RACC), the limit is 9 g or less Total Sugars per serving, Sugars from pieces of fruit do not count toward the total sugar allowance but amounts and sources must be disclosed.
• Grain-based bars are not eligible for certification.
   

• Total Fat: No limit
• Saturated Fat: 4 g or less (per 50 g only)
• Trans Fat: Less than 0.5 g (also per label serving)
• Cholesterol: 0 mg per label serving
• Sodium: 140 mg or less (also per label serving)
• Beneficial Nutrients: 10% or more of the Daily Value of 1 of 6 nutrients (vitamin A, vitamin C, iron, calcium, protein or dietary fiber)

Other:

• Eligible nuts include almonds, hazelnuts, peanuts, pecans, pistachios, walnuts & some pine nuts
• Added Fats: Less than .5 g per RACC
• Added Carbohydrates: Less than 1 g per RACC
• Amount(s) and source(s) of added fats and carbohydrates must be disclosed

• Total Fat: 16 g or less
• Saturated Fat: 4 g or less
• Trans Fat: Less than 0.5 g (also per label serving)
• Cholesterol: Less than 95 mg (also per 100 g)
• Sodium: 480 mg or less (also per label serving)
• Beneficial Nutrients: 10% or more of the Daily Value Of 1 of 6 nutrients (vitamin A, vitamin C, iron, calcium, protein or dietary fiber)
• EPA & DHA: More than 500 mg or more per 85 g (3 ounces cooked)

•  Added Fats: Less than .5g per RACC
•  Added Carbohydrates: Less than 1g per RACC
•  Amount(s) and source(s) of added fats and carbohydrates must be disclosed
•  Fish may become certified under the Standard, Extra Lean or Fish categories—depending on the nutritional profile of the product.  

• Sodium limits by category.