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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:

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No fish, poultry, seafood, red meat, processed meat, etc.

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No food additives, such as: MSG, food coloring, preservatives, Xanthan gum, etc.

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No dairy products from animal sources, including

yogurt, milk, cheese, butter, cream, low-fat milk, etc.

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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

Note.: Fruits are exempt from this restriction.

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No animal eggs, such as eggs from chickens, ducks, quails, ostriches, etc.

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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. 

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No genetically modified (GMO) foods, such as genetically modified soybeans, corn and so on.

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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


EX: Most fast foods (french fries, Burgers, pizza, etc.)









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.

  1. Certified businesses can display the below certification sticker at the entrance. 

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  1. 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.

  2. 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.

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Certification Review Process

  1. Applicant Inquiry: After the inquiry, our association provides an introduction file, application process, and application form, as well as a Q&A consultation service.

  2. Document Review: After the applicant submits the documents, the content is reviewed for eligibility.

  3. Site Inspection: Confirm whether the applicant's production process and ingredients comply with the standards.

  4. 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.

  5. Certification Issuance: Issuance of certification documents and authorization to use the logo, with the store's information logged into the association's official website.

  6. Regular Guidance: Assist in increasing certified products and conduct periodic visits to verify product quality.

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