WHOLE FOOD PLANT-BASED CERTIFICATION REQUIREMENTS
Meals applying for the certification should be whole food, plant-based, optimizing the use of whole plant ingredients without using oil, sugar, or any other non-whole food condiments. The following criteria should be observed:
MEAT FREE
No fish, poultry, seafood, red meat, processed meat, etc.
ADDITIVE FREE
No food additives, such as: MSG, food coloring, preservatives, Xanthan gum, etc.
ANIMAL DAIRY FREE
No dairy products from animal sources, including
yogurt, milk, cheese, butter, cream, low-fat milk, etc.
SUGER FREE
Does not contain highly processed sugars or artificial sweeteners devoid of nutrients and fiber.
Such as: sucrose, glucose syrup, fructose syrup, maltose,
lactose, high fructose corn syrup, evaporated cane juice, juice concentrates, cane crystals, corn syrup, and
aspartame.
Note.: Fruits are exempt from this restriction.
EGG FREE
No animal eggs, such as eggs from chickens, ducks, quails, ostriches, etc.
OIL FREE
No refined or pressed oils extracted from plants or animals, including olive oil, fish oil, coconut oil, margarine, etc.
Note: Fat from whole plant foods is not considered oil and is excluded from this restriction.
GMO FREE
No genetically modified (GMO) foods, such as genetically modified soybeans, corn and so on.
MODERATE SALT
The recommended daily upper limit of sodium for individuals is 1,500mg. The amount of sodium (mg) in each dish should not exceed the amount of calories of that dish.
Note: 1mg of salt contains about 0.4mg of sodium. If you take three meals a day, the average intake in each meal should not exceed 500mg.
When handling ingredients in the kitchen, avoid cross-contamination by animal foods (meat, eggs, milk), oil, sugar, etc. Use dedicated kitchenware.
Only A- ~ A+ grade certification is issued. The use of salt is discouraged and advised against, yet a moderate amount (trace amount) is acceptable.
Exsalus Food Continuum
Whole Plant Foods
EX: Grains (rice, corn, quinoa, kamut, oats, wheatberries, barley, etc), root vegetables, fruits, vegetables (push greens: Kale, collards, chard, etc.), & legumes
Plant Based - Minimally Processed or "Rich" Whole Foods
EX: Ruffed whole grains, oil free chips & crackers, whole grain pasta, whole grain bread, nuts, seeeds, avocados, etc.
Plant Based - More Processed
EX: Refined grains ( white rice/ bread), oatmilk, soymilk, ricemilk, sorbet, No-oil sauces/ dressings, etc.
Plant Based - Junk Food
EX: Soy dogs, soy power bars (extracted proteins) Veggie burgers, soy/rice ice cream, veggie cheese, etc.
All Oils, Sodas, & Coffees
EX: Oil such as - Olive, canola, corn, palm kernel, Peanut, flax, vegetable, coconut, etc,.Sodas, sweetened beverages, sports drinks, coffees
Regular Processed Junk Foods
EX: Chips, cookies, cakes, ice cream, candy, chocolate, etc.
Animial Products
EX: Chicken, beef, pork, tureky, lamb, eggs, and all dairy, etc.
Fried Animals
Food
EX: Most fast foods (french fries, Burgers, pizza, etc.)
A+
A
A-
B-
C
C-
D
F
Copyright : MMIX (2009) Exsalus. All right Reserved
-
A+ (Whole Plant Food): various vegetables, leafy greens; roots: beetroot, carrots, sweet potatoes, yams, etc.; fruits; various whole grains: brown rice, quinoa, wheat, corn, etc.; various beans: black beans, red beans, mung beans, soybeans, chickpeas, etc.
-
A (Plant-based - Minimally Processed): whole grain bread, whole grain noodles, nuts: walnuts, cashews, almonds, hazelnuts, etc.; seeds: flaxseed, sesame, black sesame, avocado, etc.
-
A- (Plant-based - More Processed): Refined grains: white rice, white flour, white bread; various plant milks: soy milk, oat milk, etc.; oil-free seasonings, oil-free sauces, etc.
-
Certified businesses can display the below certification sticker at the entrance.
-
Certified businesses are required to provide their customers with a dedicated whole food plant-based menu where dishes are graded from A- ~ A+. The menu should be certified and uploaded to the Association’s website. Businesses can specify on the menu if an item is only available during certain times, such as winter-only, dinner-only, or holiday-only. Other characteristics can also be specified, such as organic, raw, allium-free, gluten-free, etc.
-
It is the certified businesses’ responsibility to ensure that both the ingredients and the culinary process are aligned with the above-mentioned criteria. The Association reserves the right to cancel any pre-existing certification status in case of a violation.
Certification Review Process
-
Applicant Inquiry: After the inquiry, our association provides an introduction file, application process, and application form, as well as a Q&A consultation service.
▼ -
Document Review: After the applicant submits the documents, the content is reviewed for eligibility.
▼ -
Site Inspection: Confirm whether the applicant's production process and ingredients comply with the standards.
▼ -
Review Meeting: After reviewing the documents and site inspection report, a decision is made on whether to issue certification.
▼ ＞＞ Application Rejected, to modified or changed contents that do not meet standards. -
Certification Issuance: Issuance of certification documents and authorization to use the logo, with the store's information logged into the association's official website.
▼ -
Regular Guidance: Assist in increasing certified products and conduct periodic visits to verify product quality.