On April 25, 2024, USDA introduced a phased-in approach to reducing added sugars in school meals.
Phase one
Product-based limits on added sugars in breakfast cereals, yogurt, and flavored milk are to be implemented by July 1, 2025.
Phase two
No more than 10% of the weekly average calories in school meals can be from added sugars. This must be implemented by July 1, 2027. Product-based limits will remain in place.
Learn more information about the Final Rule - Child Nutrition Programs: Meal Patterns Consistent With the 2020-2025 DGAs.
According to the Dietary Guidelines for Americans, 2020-2025, approximately three out of four school-age children are eating and drinking too much added sugar each day. Helping children develop a healthy eating pattern that is lower in added sugars is important to their health and well-being, both now and later in life. Obesity, type 2 diabetes, and other chronic diseases are associated with eating patterns that are higher in added sugars.
The Dietary Guidelines for Americans, 2020–2025 recommends that all Americans ages 2 and older consume less than 10% of their total calories per day from added sugars. When added sugars in foods and beverages exceed 10% of calories, a healthy dietary pattern within calorie limits is very difficult to achieve.
Requirements for Added Sugars at School Meals
Product-Based Limits on Breakfast Cereal, Yogurt, and Flavored Milk
By July 1, 2025, breakfast cereal, yogurt, and flavored milk offered in school meals must meet the added sugars limits below. Read on to learn more about how to choose products lower in added sugars.
- Breakfast cereals must contain no more than 6 grams of added sugars per dry ounce (28 grams).
Use Table 1: Required Limits for Added Sugars in Breakfast Cereals to determine if a cereal meets the added sugars limit. This table contains common serving sizes for cereal.
Table 1. Required Limits for Added Sugars in Breakfast Cereals Serving Size*
Grams (g)Added Sugars
Grams (g)If the serving size is: Added sugars should be this amount or less: 12–16 g 3 g 26–30 g 6 g 31–35 g 7 g 36–40 g 8 g 45–49 g 10 g 55–58 g 12 g 59–63 g 13 g 74–77 g 16 g *See “How To Determine the Amount of Added Sugars in Foods and Drinks” for more information on how to find the serving size on a Nutrition Facts label.
- Yogurts must contain no more than 12 grams of added sugars per 6 ounces (170 grams).
Use Table 2: Required Limits for Added Sugars in Yogurts to determine if a yogurt meets the added sugars limit. This table contains common serving sizes for yogurt, as listed on the Nutrition Facts label.
Table 2. Required Limits for Added Sugars in Yogurts Serving Size*
Ounces (oz)Serving Size*
Grams (g)Added Sugars Grams (g) If the serving size is: If the serving size is: Added Sugars should be this amount or less: 2 oz 57 g 4 g 3 oz 85 g 6 g 4 oz 113 g 8 g 5.5 oz 150 g 10 g 6 oz 170 g 12 g 8 oz 227 g 16 g *See “How To Determine the Amount of Added Sugars in Foods and Drinks” for more information on how to find the serving size on a Nutrition Facts label.
- Flavored milk must contain no more than 10 grams of added sugars per 8 fluid ounces.
Consider offering only unflavored milk (fat-free and low-fat) at breakfast.
Flavored milk sold as a competitive beverage for middle and high school students must contain no more than 15 grams of added sugars per 12 fluid ounces.
- Weekly Added Sugars Limit
By July 1, 2027, school menus must limit calories from added sugars to less than 10% of total calories averaged over the week. This means that if your menus throughout the week contain an average of 500 calories, the average calories from added sugars must be less than 50 calories from added sugars (or less than 12.5 grams of added sugars) to meet this requirement.
Your school may use a nutrient analysis software or another system to make this calculation.
Use Table 3: Limits for Added Sugars per Total Calories at School Breakfast to find the added sugars limit in grams per total meal calories averaged over the week.
Table 3. Limits for Added Sugars per Total Calories at School Breakfast Total Calories at School Breakfast
(averaged over the week)Added Sugars** (grams) for the Breakfast Meal
(averaged over the week)350 Less than 8.5 g 400 Less than 10 g 450 Less than 11 g 500 Less than 12.5 g 550 Less than 13.5 g 600 Less than 15 g **This amount in grams (g) has been rounded down to the nearest 0.5 gram.
How To Determine the Amount of Added Sugars in Foods and Drinks
Added sugars include sugars that are added to foods and drinks, foods packaged as sweeteners (such as table sugar, syrups, and honey), and some types of sugar from concentrated fruit or vegetable juices.
There are naturally occurring sugars and added sugars present in foods. As shown in the diagram below, total sugars is equal to the amount of naturally occurring sugars plus the amount of added sugars in a food. Naturally occurring sugars are part of the food as it is found in nature (such as a fruit on the tree or milk from a cow). By contrast, added sugars are added to a food or drink during food preparation or processing. Added sugars provide calories, but little to no vitamins or minerals. For example, an apple naturally contains the sugar fructose as well as other nutrients, such as fiber and vitamin C. Fructose, which forms in the apple as it grows, is a naturally occurring sugar.
You can use the following tools to determine the amount of added sugars in a food or drink:
- 1. The Nutrition Facts Label
The Nutrition Facts label is required to be on most packaged foods and drinks. You can use this label to determine the amount of added sugars per serving.
- 2. The Ingredient List
The ingredient list on packaged foods and drinks will indicate if added sugars are in the product. Ingredients are listed in descending order by weight, so the ingredient that weighs the most in the product is listed first, and the ingredient that weighs the least is listed last. If an added sugar is one of the first five ingredients, the product is likely to be high in added sugars. Some foods and drinks may have more than one source of added sugars, which can indicate a food item is higher in added sugars.
There are many names for added sugars, and some common ones you may see on the ingredient list include:
- anhydrous dextrose
- brown sugar
- coconut sugar
- confectioners or powdered sugar
- corn syrup
- corn syrup solids
- dextrose
- fructose
- high-fructose corn syrup (HFCS)
- honey
- maple syrup
- lactose
- maltose
- nectars (e.g., agave nectar, peach nectar, pear nectar)
- sugar
- 3. Nutrient Analysis Software
Starting in SY 2024-25, all USDA-approved nutrient analysis software for school meal programs will be required to provide added sugars information. FoodData Central is a free database of food products, including branded food products, and a good source of information on added sugars in foods.
Packaged Single-Ingredient Sugars
These packaged sweeteners are added sugars:
- Agave
- Honey
- Maple syrup
- Granulated sugar
The Nutrition Facts label on these single-ingredient sugar and syrup products may list the amount of sugars in one serving as “Total Sugars.” These products are required to provide the percent Daily Value (% DV)* but not the grams of “Added Sugars” on the Nutrition Facts label. Single-ingredient sugars and syrups are labeled in this way so that it does not look like more sugars have been added to the product than what is naturally present.
When calculating the amount of added sugars in a recipe, consider all single-ingredient sugars and syrups as a source of added sugars. For example, if your recipe uses 1 tablespoon of maple syrup and that 1 tablespoon contains 17 grams of Total Sugars, then the 17 grams would count toward the amount of added sugars in the recipe.
*Percent Daily Value (%DV) is not the same as limiting added sugars to less than 10 percent of calories across the week in the school lunch and breakfast programs, effective July 1, 2027.
Tips for Reducing Added Sugars in Recipes
Try these tips to lower the amount of added sugars in your recipes:
If you make muffins, quick breads, and other breakfast grains from scratch, try adjusting the amount of added sugars in your recipes. Be sure to taste-test and re-standardize your adjusted recipes. Sometimes, you can reduce the amount of added sugars in the recipe by up to one-third while maintaining an acceptable consistency and flavor.
Note: it may not be possible to remove all of the added sugars from foods, such as baked goods. Sugar can help keep foods from being too dry or dense.
- Spices and extracts like cinnamon, allspice, and vanilla can help enhance the flavor of baked goods that are made with fewer added sugars.
- Use ripe fruits as a natural sweetener. You can make fruit purees by mixing ripe fruits with a little water and no added sugars. For example, use unsweetened applesauce, peach puree, or banana puree in muffins, smoothies, or waffles.
Top 10 Sources of Added Sugars at School Breakfast
Data from the USDA School Nutrition and Meal Cost Study showed that flavored milk, ready-to-eat cereals, and condiments and toppings are among the top sources of added sugars at school breakfast.
Outside of school meals, the major source of added sugars for children is sugar-sweetened beverages (such as sodas, sports drinks, and fruit drinks). Smart Snacks in School standards. play an important role in limiting sugar-sweetened beverages and sweet snacks sold in schools.
- Sources of Added Sugars at School Breakfast
- Flavored fat-free (skim) milk
- Sweetened ready-to-eat breakfast cereal
- Syrups, frostings, and other condiments and toppings
- Muffins and sweet/quick breads
- Granola bars and breakfast bars
- Toaster pastries
- Pancakes, waffles, and french toast
- Sweet crackers (e.g., graham crackers, animal crackers, etc.)
- Cinnamon buns
- Sweetened yogurt
Menu Planning Tips to Reduce Added Sugars at School Breakfast
Try these menu planning tips to reduce added sugars at school breakfast. Many of these strategies are used in other USDA nutrition programs.
- Milk
Consider offering only unflavored milk (low-fat and fat-free options) at breakfast.
- Grains and Meats/Meat Alternates
- Offer grains high in added sugars less frequently or not at all. These items include, but are not limited to, coffee cake, breakfast bars, granola bars, doughnuts, sweet rolls, and toaster pastries.
- Schools may offer grains, meats/meat alternates, or a combination of both to meet the minimum ounce equivalent in the combined grains and meats/meat alternates meal component requirement. There are many popular items that are lower in added sugars, such as breakfast burritos and sandwiches. Remember to work with vendors and use the Nutrition Facts label to compare products and choose meats and meat alternates that are lower in sodium and saturated fat.
- Fruits
- Offer fruits that contain no or few added sugars, such as fresh fruits, unsweetened frozen fruits, and canned fruits packaged in water or 100% fruit juice.
- Use fruits to sweeten smoothies instead of added sweeteners. Ripe fruits taste sweeter than underripe fruits. Unsweetened applesauce, frozen peaches, and bananas are often used to add natural sweetness to smoothies, especially in combination with other fruits and vegetables.
Added Sugars at School Meals Quiz
Getting Students’ Input
When making any changes to your school breakfast menu, it is always a good idea to involve students in the process. Students can participate in taste-testing activities, naming new menu items, and providing suggestions for new menu options. Involving students in this way can help ensure that they like the new menu items. You may find that you can reduce the added sugars in some menu items, while offering other items that contain no added sugars. You may also choose to offer certain breakfast items that are higher in added sugars less often so that the average amount of added sugars at breakfast over the week is less than 10 percent of calories.
Engage students in the classroom through USDA Team Nutrition’s Fueling My Healthy Life nutrition education materials for middle school students. This resource includes student articles, videos, and digital interactives about added sugars and other nutrition topics.
Talking With Families and Caregivers About Added Sugars
Parents and caregivers may reach out to you with questions about the nutritional quality of school breakfasts. This can be an excellent opportunity to share information about what foods and drinks are included in a school breakfast and how they help support healthy eating patterns among children.
Common concerns and how to address them:
- Concerns about added sugars in school breakfast foods
Share information about school breakfast choices and the amount of added sugars in them. Since added sugars are found on the Nutrition Facts label, it might be helpful to discuss the difference between naturally occurring sugars, added sugars, and total sugars in foods. Discuss what efforts your school has taken to ensure that school breakfasts are lower in added sugars. Provide links to menus, nutrient analyses, and other information provided by your food service department.
- Concerns about the types and amount of carbohydrates in school breakfast foods
Parents and caregivers may have additional concerns about school breakfast foods. For example, parents of children with diabetes may seek information about the total carbohydrate content of the meal. Parents and caregivers may be concerned about refined grains (i.e., grains that are not whole grains) and juices. While these foods may not contain added sugars, they also contain little to no dietary fiber. In addition to providing information about the total carbohydrate content of the breakfast meal, it may be helpful to share your school’s efforts to offer whole grain-rich foods and whole or cut-up fruits. If meats or meat alternates and vegetables are also breakfast options at your school, share this information as these choices can help moderate the carbohydrate content of the meal.
- Concerns about high-intensity sweeteners (low or no-calorie sweeteners such as aspartame, acesulfame potassium, sucralose, and stevia)
Using the strategies mentioned in this publication, it is possible to reduce added sugars at school breakfast without the use of high-intensity sweeteners. Children will also benefit from learning to enjoy flavors other than “sweet” in foods. High-intensity sweeteners are not prohibited in school meals, but your school may make it a policy not to offer foods that include them. Share your local school wellness policy with parents and caregivers.
- Local School Wellness Policy
Your local school wellness policy may also include information about added sugars in foods offered at school. Share this policy and its progress with parents and caregivers, and encourage them to be involved in school wellness initiatives.
Apply for a Healthy Meals Incentives Recognition Award
Get recognized for the hard work you do to provide students healthy and nutritious breakfasts! Keep your community engaged by sharing how your breakfast program is changing. School food authorities (SFAs) who engage students and families in nutrition education and in the planning and preparation of nutritious school meals can apply for a Healthy Meals Incentives Recognition Award. Earning an award means that your SFA will receive local and national recognition for blazing new trails or using innovative strategies in your program. Learn more and apply today.
