The roles of SEEDO, CAAE and ANPO: nutritional criteria, standard development and the consumer perspective.
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.