Get Accreditation

Certify your brand from our veteran food experts and win the trust of your consumer.

Stage 1

Product evaluation based on levels of ‘negative nutrients’ as highlighted by the World Health Organization (WHO).

Criteria

Calories

Per
100g/100 ml/serve

Total Sugars

Per
100g/100 ml

Added Sugars

Per 100g/100 ml &
Contribution to energy %

Calories

Per
100g/100 ml/serve

Total Sugars

Per
100g/100 ml

Added Sugars

Per 100g/100 ml &
Contribution to energy %

Saturated Fat

Per 100g/100 ml &
Contribution to energy %

Saturated Fat

Per 100g/100 ml &
Contribution to energy %

Trans Fat

Per 100g/100 ml &
Contribution to energy %

Sodium

Per
100g/100 ml

Trans Fat

Per 100g/100 ml &
Contribution to energy %

Sodium

Per
100g/100 ml

Criteria based on WHO, FSSAI, Health Star Rating and International Choices Criteria

Stage 2

Product evaluation based on levels of ‘positive nutrients’.

Source or rich
in protein

Source or rich
in fibre

Presence of
micronutrients and
levels in product

Colour zone and score range

0 - 5

5 - 9

10 - 15

Status of evaluation

Not eligible for further evaluation

Eligible for further evaluation

Eligible for Goodness meter accreditation

Eligible for Goodness meter certification

Products in orange zone will receive inputs for moving to green zone and be eligible for Goodness Meter certification

Products in the orange zone to receive recommendations to improve score

Stage 1

Assessing if products are manufactured adhering to the highest safety standards and best practices.

Criteria

Quality Policies, Culture and Dissemination

Regulatory Compliance

Hygienic Design

Quality Policies, Culture and Dissemination

Per
100g/100 ml/serve

Regulatory Compliance

Per
100g/100 ml

Hygienic Design

Per 100g/100 ml &
Contribution to energy %

Management of Incidents, Product Withdrawal and Product Recall through a Traceability Procedure

Hazard Analysis Critical Control Point (HACCP)

Good Manufacturing Practises

Testing - Materials (Raw material, Packaging) and Finished Goods

Personnel & Training

Documentation & Record Keeping - Specifications, log sheets, internal lab testing reports

Storage , Transport & Distribution

Management of Incidents, Product Withdrawal and Product Recall through a Traceability Procedure

Hazard Analysis Critical Control Point (HACCP)

Good Manufacturing Practises

Testing - Materials (Raw material, Packaging) and Finished Goods

Personnel & Training

Documentation & Record Keeping - Specifications, log sheets, internal lab testing reports

Storage , Transport & Distribution

Additional Bonus Points

Colour zone and score range

0 - 5

5 - 9

10 - 15

Status of evaluation

Not eligible for further evaluation

Eligible for further evaluation

Eligible for Goodness meter accreditation

No criteria fully implemented/Not Eligible

Partly implemented/Changes Suggested

Get Certified

Opportunity for products in orange zone to move to green zone and be eligible for Goodness meter evaluation.

Products in the orange zone to receive recommendations to improve score

Stage 1

Product evaluation based on levels of ‘negative nutrients’ as highlighted by the World Health Organization (WHO).

Criteria

Ingredient declaration on pack is accurate and not misleading

e.g. veg logo and non veg ingredient source; Ingredients are listed (including compound ingredients)

List of ingredients (including additives) used in the product

are as per allowed list in the relevant category in FSSAI or not in the banned list of ingredients e.g red list of herbals

Ingredient levels

e.g food additives are within the max. allowable limits

Ingredient declaration on pack is accurate and not misleading

e.g. veg logo and non veg ingredient source; Ingredients are listed (including compound ingredients)

List of ingredients (including additives) used in the product

are as per allowed list in the relevant category in FSSAI or not in the banned list of ingredients e.g red list of herbals

Ingredient levels

e.g food additives are within the max. allowable limits

No artificial colours, flavours, preservatives

No refined ingredients including carryover from compound ingredients

including carryover from compound ingredients e.g Maida, Refined White Sugar

No unhealthy fats

e.g Palm Oils, Partly hydrogenated fats

Specifications of the raw materials used meet the criteria (as per FSSAI) for Food Safety

e.g. Microbiological, Contaminants (Pesticides, Heavy Metals)

Ingredients used are sourced from accredited suppliers with quality certifications

e.g. ISO, HACCP, FSMS or have food safety records for supplies

Personnel & Training

Documentation

Storage , Transport & Distribution

No artificial colours, flavours, preservatives

No refined ingredients including carryover from compound ingredients

including carryover from compound ingredients e.g Maida, Refined White Sugar

No unhealthy fats

e.g Palm Oils, Partly hydrogenated fats

Specifications of the raw materials used meet the criteria (as per FSSAI) for Food Safety

e.g. Microbiological, Contaminants (Pesticides, Heavy Metals)

Ingredients used are sourced from accredited suppliers with quality certifications

e.g. ISO, HACCP, FSMS or have food safety records for supplies

Additional Bonus Points

Colour zone and score range

0 - 5

5 - 9

10 - 15

Status of evaluation

Not eligible for further evaluation

Eligible for further evaluation

Eligible for Goodness meter accreditation

Partly implemented/Changes Suggested

No criteria fully implemented/Not Eligible

Get Certified

Opportunity for products in orange zone to move to green zone and be eligible for Goodness meter evaluation.

Products in the orange zone to receive recommendations to improve score

Get Accreditation

Stage 1

Criteria

Calories

Total Sugars

Added Sugars

Added Sugars

Saturated Fat

Trans Fat

Sodium

Stage 2

Source or rich in protein

Source or rich in fibre

Source or rich in fibre

Presence of micronutrients and levels in product

Presence of micronutrients and levels in product

Colour zone and score range

Status of evaluation

Quality Policies, Culture and Dissemination

Regulatory Compliance

Hygienic Design

Hygienic Design

Good Manufacturing Practises

Storage , Transport & Distribution

Management of Incidents, Product Withdrawal and Product Recall through a Traceability Procedure

Hazard Analysis Critical Control Point (HACCP)

Good Manufacturing Practises

Testing - Materials (Raw material, Packaging) and Finished Goods

Personnel & Training

Documentation & Record Keeping - Specifications, log sheets, internal lab testing reports

Storage , Transport & Distribution

Ingredient declaration on pack is accurate and not misleading

List of ingredients (including additives) used in the product

Ingredient levels

Ingredient levels

Specifications of the raw materials used meet the criteria (as per FSSAI) for Food Safety

Storage , Transport & Distribution

No artificial colours, flavours, preservatives

No refined ingredients including carryover from compound ingredients

No unhealthy fats

Specifications of the raw materials used meet the criteria (as per FSSAI) for Food Safety

Ingredients used are sourced from accredited suppliers with quality certifications

Source or rich
in protein

Source or rich
in fibre

Source or rich
in fibre

Presence of
micronutrients and
levels in product

Presence of
micronutrients and
levels in product