The first international food certification standard, “GLP-1 Food Standard Certification”, has a clear purpose: to support food purchasing decisions with evidence-based nutritional criteria defined by the professionals of the Spanish Society for the Study of Obesity (SEEDO).
This standard certifies foods and beverages aligned with the dietary pattern recommended for people treated with GLP-1 receptor agonists.
Providing consumers with accurate information is the project’s priority. The “Suitable for a GLP-1 Diet” seal awarded through this certification helps consumers make the right choice.
SEEDO · SEEDO professionals have defined the specific nutritional criteria that each food subcategory must meet for a product to obtain GLP-1 FSC certification.
Other medical societies, universities and research centres will soon join SEEDO on the independent Scientific Advisory Committee, which will oversee the ongoing updating of the certification standard.
CAAE · Standard development. CAAE contributes its food certification expertise to developing the scheme under ENAC and ISO 17065 criteria, translating nutritional indicators and thresholds into auditable attributes for each food product.
will approve different certification audit bodies to apply the GLP-1 FSC standard.
ANPO · Lived experience. The Association of People Living with Obesity contributes the consumer perspective and helps raise awareness of the “Suitable for a GLP-1 Diet” seal and the certified products that will soon be available at www.glp1fsc.com.
will provide funding to ANPO to support its most vulnerable members and develop healthy eating education programmes for children and young people.
Identify the dietary pattern and translate scientific knowledge into assessable attributes. SEEDO contributes nutritional criteria by category.
Define which foods and beverages each criterion covers, including units, servings, conditions and exclusions.
Establish the documentation and checks used to assess requirements. CAAE contributes its expertise in standard development.
Review criteria in light of evolving knowledge and scientific advances. The Scientific Committee oversees and updates the standard.
Specify the product reference, composition, category, serving size and role in daily food intake.
Review formulation, labelling, technical specifications and nutritional calculations.
Check applicable requirements and document the outcome. Applying does not itself grant the right to use the seal.
Link the seal to the product and granted period. Significant recipe, supplier, serving or preparation changes require reassessment.
The responsible body specifies the documentation and checks applicable to each application. The published criteria distinguish legal references from the scheme’s additional technical proposals.
Protein, fibre, sugars, fats and salt are assessed in the context of each category, serving size and the food’s role in daily intake. There is no single threshold that makes every product suitable.
The classification covers foods and beverages across 32 categories. Belonging to a category does not mean meeting its requirements: each specific product must be assessed.
At www.glp1fsc.com, you can consult the classification of food and beverage categories, along with SEEDO’s nutritional criteria and their conditions of application.
The Braille text is optional and is not part of the certification seal. It reads “Dieta GLP-1” (Spanish for “GLP-1 diet”).
www.glp1fsc.com is the place to consult categories, criteria and directory entries. You can find foods and beverages that have been certified and may use the “Suitable for a GLP-1 Diet” seal, and check the nutritional requirements they meet, the country where the certification is valid and the seal’s validity period.
You can search by name, brand, category, subcategory, country and validity date.
Master licensing is the model for international expansion that enables local organisations to market the GLP-1 Food Standard Certification standard outside Spain.
retains control over scientific rigour and the ongoing supervision and updating of the ecosystem and certification criteria, while granting the master licensee the commercial rights in the agreed country or territory.
If you are interested in developing the project in a country or territory, contact us to learn about the conditions and next steps.
Illustrative geographic examples; not a list of active licences.
The right to use it is linked to meeting the standard’s criteria for a specific product during the granted period.
No. Assessment concerns the identified product, not every product from its manufacturer.
The right to use the seal is granted for one year. The product page must identify its validity period.
No. The seal concerns assessment of a food product, not its individual suitability for a person.
No. They depend on category, serving size and consumption role. The report distinguishes specific conditions and pathways.
SEEDO contributes nutritional criteria; CAAE, standard development expertise; ANPO, the consumer perspective.
Development establishes the scientific foundation, categories, requirements and assessment scheme. Application identifies a specific product, checks its documentation, assesses the requirements and defines the use and validity of the seal.
At www.glp1fsc.com you can consult categories and nutritional criteria and search published product entries with current certification. The classification covers 32 food and beverage categories.
In this example, ES identifies the country, Spain; 123 is the annual certification sequence number; and V26 identifies the 2026 version of the standard. V26 is not the certificate’s expiry date: check its validity period in the product entry.
The search tool at www.glp1fsc.com accepts the complete code, such as ES-123-V26, and filters for seal country, annual sequence number and standard version year.
It grants commercial rights to the GLP-1 Food Standard Certification standard in the agreed country or territory. retains oversight of scientific rigour and updates to the criteria.
Contact to learn about the certification conditions for a food or beverage product.
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