1 

 Farm Service Agency 

 Kansas City Commodity Office 

 P.O. Box 419205, MS 8698 

 Kansas City, MO 64141-6205

USDA COMMODITY REQUIREMENTS 

RUF 

READY-TO-USE NUTRITIONAL FOOD 

FOR USE IN 

INTERNATIONAL FOOD ASSISTANCE PROGRAMS 

 

Effective Date: December 21, 2015 
2 

RUF 

READY-TO-USE NUTRITIONAL FOOD 

FOR USE IN 

INTERNATIONAL FOOD ASSISTANCE PROGRAMS

Table of Contents 

1. PRODUCT DESCRIPTION ................................................................................................ 3

2. FORMULATION .................................................................................................................. 4

3. PROCESS AND PRODUCT DESCRIPTION ................................................................... 6

4. ANALYTICAL REQUIREMENTS .................................................................................... 7

5. QUALITY ASSURANCE .................................................................................................... 8

6. PACKED PRODUCT REQUIREMENTS ....................................................................... 10

7. LABELING REQUIREMENTS ....................................................................................... 10

8. SHELF LIFE, SHIPPING AND STORAGE.................................................................... 11

9. PREPARATION AND CONSUMPTION ........................................................................ 11
 

3 

1. PRODUCT DESCRIPTION 

Ready-to-use nutritional food (RUF) is intended for children aged 6 months and above, aiming at 

prevention of acute malnutrition, treatment of moderate acute malnutrition (MAM) or treatment of 

severe acute malnutrition (SAM) in any cultural setting. RUF is packaged in flexible packaging in 

the form of paste suitable for use by the Federal Government, humanitarian agencies, and nongovernmental organizations. RUF may be used in climatic extremes from the arctic to tropical 

zones. Depending on the dose and quantity, RUF may be either used as supplementary food (in 

large quantity as RUSF or medium quantity as LNS-MQ –Lipid-based Nutritional Supplement in 

Medium Quantities) or as a sole source of food when using the ready to use therapeutic formulation 

(or RUTF). RUF provides adequate energy, protein, fat, vitamins, and minerals to effectively 

prevent MAM or treat SAM. The RUF will be used by multiple ethnic and cultural groups. No 

alcohol, animal products other than dairy products, nor any known allergens except peanuts, soy, 

tree nuts, and dairy products shall be used in the manufacture of these items. 

RUF is generally made with oil seeds, tree nuts, pulses, cereals, sugar, dairy protein, vegetable 

oils, vitamins and minerals. Applicable food safety and quality standards include, but are not limited 

to: 

1. Compliance with the US Food and Drug Administration (FDA) Regulations 

2. Guidelines on Formulated Supplementary Foods for Older Infants and Young Children, 

CAC/GL 08-1991 of the Codex Alimentarius (Except nutrients requirements in the annex of 

the guidelines) 

3. General principles for addition of essential nutrients to foods: CAC/GL 09-1987 (amended 

1991), of the Codex Alimentarius 

4. Recommended International Code of Practice. General Principles of Food Hygiene CAC/RCP 

1-1969, Rev. 4-2003 

5. ISO 22000:2005: Food safety management systems 

6. Code of Hygienic Practices for low-moisture Foods. CAC/RCP 75-2015. Adopted in 2015. 

 
4/11 

2. Formulation 

Table 2.1. Nutritional requirements for Ready-to-use Nutritional Food, in a per 100g of 

finished product basis1

Nutrient Unit 

(RUSF, LNS-MQ) RUTF 

Annotations Min2

(Qty) 

Max 

(Qty) 

Min3

(Qty) 

Max 

(Qty) 

Energy Kcal 510 560 520 550 Using 535 kcal average  

Protein4 % 11 16 12.8 16.2 By weight

Fat5 % 26 36 26 36 By weight

ω-3 fatty acids g 0.30 1.80 0.2 1.5  ω6/ω3 must be <10:1

ω‐6 fatty acids g 2.6 6.1 1.8 6 Total PUFA must be <20%

Micronutrients Single MN Premix 

Retinol (Vit A) μg 550 1150 800 1100 10506

Thiamin (Vit B1) mg 1.0 0.5 1.5

Riboflavin (Vit B2) mg 2.1 1.6    2.6

Nicotinamide (Vit B3) mg 13 5    16

Pantothenic Acid (Vit B5) mg 4.0 3 4.9

Pyridoxine (Vit B6) mg 1.8 0.6 2.2

Biotin (Vit B7) μg 60 60 65

Folate (Vit B9) ‐ DFE μg 340 200 300

Cobalamine (Vit B12) μg 2.7 1.6 2.9

Ascorbate (Vit C) mg 60 50 90

Cholecalciferiol (Vit D) μg 15 20 15 20 18

Tocopherol Acetate (Vit E) mg 16 20 20

Phytomenadione (Vit K) Mg 27 15 30 27

Calcium (Ca) mg 535 750 300 600 413

Copper (Cu) mg 1.4 1.9 1.4 1.8 1.2

Iodine (I) μg 100 140 70 140 110

Iron (Fe) mg 10 14 10 14 10

Magnesium (Mg)7 mg 150 225 80 140 100

 

1

 This nutritional profile is expected in finished product at time of consumption (Tc), assuming an average Tc of 

eighteen (18) months. Values in % are weight-based. This table should also be used as reference for nutritional labeling 

on packaging, accordingly as it corresponds to RUTF, RUSF or LNS-MQ 2

 These values are minimum levels expected at consumption and target thresholds to declare on labels. 

3

 These values are minimum levels expected at consumption and target thresholds to declare on labels. 

4

 At least 50% of protein must derive from dairy sources in RUTF and 33% (in the form of dairy skim milk) in RUSF 

and LNS-MQ. These requirements result in approximately 20% weight-based of dairy protein in RUTF and 10% weightbased SDM in RUSF and LNS-MQ. Calculation is based on a factor of 4 kcal/ gram of protein. For recommended 10-

12% of kcal in 100 grams/535 kcal of product, it would equate to 13-16 grams of protein per pouch. For variation in 

packages sizes, e.g. 50 grams sachets, corresponding calculations should be made. 

5

 Fat and omega fatty acids targets are based on WHO technical note requirement for 520 and 550kcal/100g food. Trans 

fatty acid must be under 3% of total energy. 

6

 See Table 2.2 

7

 The range 80-140 Mg is only taking into account added Mg in premix, not accounting for contributions from raw 

ingredients 
5/11 

Nutrient Unit 

(RUSF, LNS-MQ) RUTF 

Annotations Min2

(Qty) 

Max 

(Qty) 

Min3

(Qty) 

Max 

(Qty) 

Manganese (Mn) mg 1.2 2.4 1.0

Phosphorus (P) mg 450 750 300 600 319

Potassium (K) mg 900 1400 1100 1400 350

Selenium (Se) μg 20 40 20 40 15 

Sodium (Na) mg 0 270 0 290 0 

Zinc (Zn) mg 11 14.0 11 14 11 

Table 2.2. Single micronutrient premix and recommended chemical forms and sources. 

Nutrients Unit Recommended nutrient sources 

(/alternative options)8

9

Micronutrients 

added per 100g 

RUF 

+/-10% 

Retinol (Vit A)10 mcg Dry Vitamin A Palmitate 

/ Dry Vitamin A Acetate 105011

Thiamin (Vit B1) mg Thiamine mononitrate 

/ Thiamine hydrochloride 1.5 

Riboflavin (Vit B2) mg Riboflavin 2.6 

Niacin (Vit B3) mg Niacinamide 16 

Pantothenic Acid (Vit B5) mg Calcium d-Pantothenate 4.9 

Pyridoxine (Vit B6) mg Pyridoxine hydrochloride 2.2 

Biotin (Vit B7) mcg Biotin (1% trituration) 65 

Folic acid (Vit B9) mcg Folic acid food grade 30012

Cobalamine (Vit B12) mcg Vitamin B12 (0.1 sd) 2.9 

Ascorbate (Vit C) mg Ascorbic acid fine powder 9013

Cholecalciferiol (Vit D) mcg Dry Vitamin D3 (sd) 18 

Tocopherol Acetate (Vit E) mg Dry Vitamin E acetate 

(50% DL-alpha-tocopherol) 20 

Phytomenadione (Vit K) mcg Dry Vitamin K (5%) 27 

Calcium (Ca) mg Di-Calcium Phosphate anhydrous 41314

 

8

 These are preferred chemical forms. There might be other options possible, which supplier may opt to use in 

consultation with contracting agency, as long as it does not impact dosing and functionality. 9

 Levels of micronutrients in the premix are based on GAIN studies on micronutrient retention in lipid-based nutrient 

supplements, available knowledge on expected nutrient contribution of the various raw ingredients and variability 

calculation throughout processing and shelf life to allow the different formulas match nutritional targets at time of 

consumption as recommended by WHO for SAM and MAM. 

10 Beadlet or spray dried form can be used assuming there is no carryover of antioxidants not approved in codex. 

11 This is the recommended amount if there is no process loss. If process losses have been demonstrated by a study 

appropriate over dosage should be applied to ensure that analytical target is reached 

12 This is equivalent to 500 mcg Dietary Folate Equivalent 

13 This is the recommended amount if there is no process loss. If process losses have been demonstrated by a study 

appropriate over dosage should be applied to ensure that analytical target is reached 

14 This is equivalent to 1.4% Di-calcium phosphate: In final product Ca/P ratio should be 1-1.5, including raw material 

and 30% of P from plant sources 
6/11 

Nutrients Unit Recommended nutrient sources 

(/alternative options)8

9Micronutrients 

added per 100g 

RUF 

+/-10% 

/ tricalcium phosphate 

Copper (Cu) mg Copper sulphate anhydrous/ 

copper gluconate 1.2 

Iodine (I) mcg Potassium iodide (10% 

trituration) 110 

Iron (Fe) mg 

2.5 mg from NaFeEDTA + 7.5 

mg, which can be from Ferrous 

sulphate monohydrate, dried / 

ferrous sulfate / ferrous fumarate, 

encapsulated or not 

10 

Magnesium (Mg) mg 

Magnesium sulphate 

monohydrate 

/ magnesium citrate or gluconate 

100 

Manganese (Mn) mg Manganese sulphate 

monohydrate 1.0 

Phosphorus (P) mg Di-Calcium Phosphate anhydrous 

/ tricalcium phosphate 31915

Potassium (K) mg 

350 mg potassium chloride 

+ 500 mg tri potassium citrate or 

potassium phosphate 

35016

Selenium (Se) mcg Sodium selenite 

/ sodium selenate 15 

Zinc (Zn) mg Zinc sulfate anhydrous 11 

3. PROCESS AND PRODUCT DESCRIPTION

RUFs are generally processed using milled roasted peanuts, other nuts, pulses or oil seeds, 

blended with vegetable oils, dairy protein, minerals and vitamin premix through a batch-type 

blending step, under a high temperature (between 75 and 130°C) enclosed system. Processing 

may include a scraped surface heat exchanger (SSHE) with adequate residence time as 

pasteurization or kill step, specific for high viscosity product so it would not generate severe fouling 

during processing. Product is hot-filled and ideally rapidly cooled down. The product shall be a 

thick, homogeneous paste. The flavor shall be typical of the product and ingredients, without offflavors or flavors attributable to the vitamins and minerals. The paste shall not show evidence of oil 

separation and shall be as smooth as possible, with minimal granulation so as to not elicit chewing. 

Color, taste and appearance shall be typical for the products and not show evidence over 

processing. 

 

15 This is equivalent to 1.4% Di-calcium phosphate: In final product Ca/P ratio should be 1-1.5, including raw material 

and 30% of P from plant sources 

16 This is equivalent to 0.5 % of potassium chloride. Higher milk powder content in RUTF formula adds additional 

potassium, calcium and phosphorus to the formulation, which account for higher K levels at consumption time. 
7/11 

4. ANALYTICAL REQUIREMENTS 

Table 4.1. Nutritional analytical values per 100 grams of finished product

No. Parameter Units (RUSF, LNSMQ) RUTF Reference Methods 

(AOAC)17

Min Max Min Max 

Main Composition 

1 Protein (by weight) % 1118 16 1319 16 988.05, 992.15 

2 Fat (total) % 2620 36 26 36 996.06, 991.36, 950.54 

3 Water Activity - 0.2 0.5 0.2 0.5 978.18 

Vitamins and Minerals (expressed in a per 535 kcal/100 grams of product) 

4 Vitamin A (retinol 

isomers) 

mcg 550 1150 800 1100 2001.13, 2011.11, or 

2011.13 

5 Vitamin C mg 60 120 50    984.26, 967.21 

6 Iron mg 10 14 10 14 985.35, 984.27, or 

999.10 

Table 4.2. Microbiological release criteria, contaminants and reference methods in the finished 

product 

Microbiological Test21 IC/SU n c m M Report 

Unit 

Ref. Methods 

Enterobacteriaceae I/10 10 2 10 100 /g AOAC 975.55; AOAC 

2003.01 

Salmonella22 C/10 10 0 0 0 Absent/25 g 2004.03, 2003.09, 2011.03, 

or BAM, Ch. 5 

Aflatoxin B1, B2, G1 

and G2. (ppb) 

Max 10 ppb AACC 45-16; 990.33, 

991.31, 998.03, or 999.07 

Annotations: 

IC: Whether the testing sample is individual (I) or composite (c) 

SU: Sample Units 

n: Number of sub-samples to be examined 

c: Maximum Number of acceptable sample units between m and M 

m: maximum of cfc of the organism per gram (or ppb) that may be accepted 

M: Maximum allowable number of microorganism (cfu) per gram in any one sub-sample. Any sub-sample with a 

number above M causes the rejection of the lot under consideration. 

 

17 Other comparable, equivalent and validated methods if cost effectiveness is demonstrated 

18 33% of protein must derive from dairy skim milk. Calculation is based on a factor of 4 kcal/ grams of protein. This requirement 

results in approximately 10% weight-based of skim milk powder in RUSF and LNS-MQ. 

19 50% of protein must derive from dairy. Calculation is based on a factor of 4 kcal/ grams of protein. For recommended 10-12% of 

kcal in 100 grams/535 kcal of product, it would equate to 13-16 grams of protein per pouch. For variation in packages sizes, e.g. 50 

grams sachets, corresponding calculations should be made. 20 To convert calories to grams of fat, in order to estimate fat in weight percentage, a factor of 1g of fat = 9 calories has been assumed 21 Based on WHO/FAO Expert recommendation of 11 December 2014 on the microbial safety of lipid-based ready to 

use foods (RUF). 

22 These sampling criteria assume that the facility has stringent preventive food safety and quality programs which must 

include a validated HACCP system, along with corresponding prerequisite programs, as well as a Pathogen and 

Environmental Monitoring Program (PEM) and microbiology zoning demarcation and policy. 
8/11 

5. QUALITY ASSURANCE 

5.1. Start-up. Suppliers shall go through normal start-up process, as a preparatory or first 

production run in which the supplier develops and documents baseline data on composition, 

micronutrient levels, microbiology, operator training, grading table (sensory analysis) and all 

calibrations necessary before running at full capacity. Important elements to assess during 

start-up include implementation and validation of HACCP plans, pathogen and environmental 

monitoring procedures (PEM), microbiology zoning policies, sanitation program and any 

applicable food safety and quality guideline referenced in the product description section in this 

document. Suppliers may be required to submit samples of preliminary production for USG for 

organoleptic/sensory acceptability. (The solicitation can indicate whether submittal of samples to 

USG for acceptability is required.)

5.2. Inspections and audits. Prior to any award, suppliers should have demonstrated sound 

quality and food safety programs, through written quality programs and a letter expressing its 

commitment to the highest quality and food safety standards through the provision of 

appropriate supplier’s Certificates of Analysis (CoAs). Bidders should provide this information, 

or attest to it, as part of their bid package. USG usually carries out comprehensive audits 

annually, as well as unannounced routine inspections. Suppliers are expected to have and use 

a system for ensuring delivery of conforming product. 

5.3. Sampling and testing. Comprehensive testing including all the parameters in Table 2.1 

and Table 4.2 shall be carried out during start up and annually thereafter. Sampling frequency 

and lot size shall be defined based on daily volume produced. For daily production equal or 

greater than 100MT, a day of production is recommended as a lot size; if daily production is less 

than 100MT then a week of production is recommended as lot size. For higher daily production 

volumes, 100MT is recommended as the inspection lot size. 

 For ongoing monitoring testing, on a daily basis and reported in a per lot basis, parameters in 

Table 4.1 will be monitored for nutritional compliance and parameters in Table 4.2 for 

microbiological and contaminant compliance. Both microbiological and nutritional testing for 

ongoing monitoring purpose must be carried out by an ISO-17025 accredited laboratory, and 

reported on CoAs. CoAs must be provided for each lot for USG acceptance of product. 

Suppliers must have an effective and reliable system for verifying that conforming product is 

being produced and delivered. Suppliers will be required to provide documentation of system 

results for each lot offered for delivery, (e.g., results of verification inspections of finished 

product, analytical test results, sensory and grading table data, etc.). Suppliers’ documentation 

for each lot must demonstrate the lot’s conformance using a system that applies criteria equal to 

or tighter than those listed in Paragraph 5.4 below. USG verification testing for parameters in 

Tables 4.1 and 4.2 will be performed on all inspection lots offered. Samples will be selected by 

supplier and submitted to USG laboratory for verification testing. 

5.4. Sensory and grading table assessment. Conformance of finished product shall be 

assessed using the last version of ANSI/ASQC Z1.4 standard, using lot size as defined for 

manufacture, with inspection level of S-3, single sampling plan, and with AQL for critical defects 
9/11 

of 0.1%, for major, 1.5% and for minor, 4%. Table 5.1 indicates most common defects. 

Supplier’s system shall establish and apply thresholds of acceptability for grading table defects. 

Table 5.1. Most common reasons for nonconformance and their classification 

Parameters Measurements  (Lot is non‐conforming if these

parameters are not met)

Methods

Texture Product should be smooth enough so that it would 

not stimulate chewing; product should show no oil 

separation 

Supplier must develop grading table 

evaluation with corresponding SOP, and 

subjected to auditing; comparability to 

accepted standard

Granulation Granulation measurement using particular sizing is 

advised for start-ups but not required. Granulation 

should allow smooth texture, too coarse a granule 

can contribute to oil phase separation. 

Product should be free of gritty, grainy, and 

sandy texture; comparability to accepted 

standard. 

Flavor Product should have flavor typical of the product 

and ingredients, without off-flavors or flavors 

attributable to the vitamins and minerals. 

Organoleptic evaluation; comparability to 

accepted standard. 

Finished product and packaging defects23

 

Defect Categories Defect Description

Critical24 Major25 Minor26

X Tear, hole, or open seals. 

X 

 Aberrations27 in pouch material or seals resulting from sealing, pouch 

fabrication, hot filling or heat processing that reduce the effective closure seal 

width to less than 1.6 mm (1/16 in) for heat seals and 1mm for ultrasonically 

produced seals. 

 X Seal width not as specified 

 X Not sealed as specified 

 X Required labeling or marking missing, incorrect, illegible, or that smudges 

 X Presence of entrapped matter (for example, product residue) that reduces the 

effective closure seal to less than 1.6 mm (1/16 in) wide for heat seals and 

1mm for ultrasonically produced seals. 

 X Distance between inside edge of tear notch or serrations and inside edge of 

seal is less than 4.7625 mm (3/16 in) with minimum seal width of 2.5 mm 

(0.10 in). 

 X Tear notch or serrations missing 

 X Tear notch or serrations not located as specified 

 X Depth of tear notch or serrations not adequate to facilitate opening pouch 

 X Excess pouch material at edges exceeds 4.7625 mm (3/16 in) 

 X Pouch has foreign odor 

 X Any evidence of loss of headspace indicating potential leakage 

 

 

23 Any evidence of insect or rodent infestation shall be cause for rejection of the lot. 24 A critical defect is a defect that judgment and experience indicate would result in hazardous or unsafe conditions for individuals 

using the item.

25 A major defect is a defect, other than critical, that is likely to result in failure, or to reduce materially the usability of the unit of 

product for its intended purpose.

26 A minor defect is a defect that is not likely to reduce materially the usability of the unit of product for its intended purpose, or is a 

departure from established standards having little bearing on the effective use or operation of the unit. 27 Aberrations in pouch material or heat seals include: a) Major fold-over wrinkles or severe wrinkles, extending into heat seal area 

and reducing effective seal width to less than 1.6 mm (1/16 in) for heat seals or 1mm for ultrasonically produced seals; or b) Severe 

wrinkles in the body of the pouch along the inside edges of the heat seals. 
10/11 

6. PACKED PRODUCT REQUIREMENTS 

6.1 Primary Packaging. The product shall be packaged in hermetically sealed flexible 

packaging material. Seal integrity and overall pouch integrity shall be adequate to withstand 

rough handling typical of international distribution channels. The manufacturer shall state 

target seal width (not less than 1/10” or 2.5mm), and include a tear notch or serrated 

edge(s) to facilitate opening. Packaging dimensions shall be as indicated in contract 

requirements. The pouch material shall be capable of being fabricated into pouches, with 

material generally recognized as safe (GRAS) for use with food in accordance with 21 CFR 

Parts 170-199. Film should possess the following permeability characteristics:

Description Measurement Unit Method 

O2 Permeability (23 oC – 50% RH) 0.06 cc/100 ins2/day ASTM D 3985 

WV Permeability (38oC – 90% RH) 0.05 gm/100 ins2day ASTM F 372

6.2 Secondary packaging. Shipping containers or cases have approximate dimensions of 

8.68 in. height x 16 in. length x 13.25 ins width. Cases will be a regular slotted container 

constructed of a minimum 450 lb. burst test, double wall corrugated fiberboard. In order to 

fill at least 90% of the cubic capacity of a 20-foot intermodal container, appropriate stacking 

has to be made (i.e. Prepare pallets with four layers of cases for double pallet high 

stacking in containers). 

7. LABELING REQUIREMENTS 

7.1. Primary packaging shall have the following markings: Name of the product, 

USAID’s Logo, USAID Gift of the American People, Ingredient list, Net content, Code 

for supplier, Batch/lot number, Best used before, Storage instructions, and any other 

additional markings as per contractual agreement. 

7.2. Secondary packaging shall have the following markings: Name of the product, 

USAID’s Logo, USAID Gift of the American People, and any additional markings as per 

contractual agreement. 

7.3. Target groups, color coding and use: Nutritional pastes or spreads produced under 

this specification are intended for the management of malnutrition and nutrient 

deficiencies and may include Ready to Use Therapeutic Foods (RUTF) for Severely 

Acute Malnutrition (SAM) treatment, Ready to Use Supplementary Foods (RUSF in 100 

g, normally 150 pouches per carton) for MAM treatment and LNS-LQ and MQ for MAM 

prevention (50g, normally 300 50g pouches or 15 kg net weight cartons). From a 

programming standpoint, a color coding denomination shall be applied to facilitate 

differentiation of use. The following color coding denominations have been adopted, as 

per the intended purpose of the product. 

    
11/11 

RUF Type

Net weight

(g)

Protein

(%) Color Purpose

RUTF lipid based 92 13‐16 Red SAM treatment

RUSF/LNS LQ 100 11‐16 Orange MAM treatment

LNS MQ 50 11‐16 Yellow SAM/MAM prevention

Front and back of sachets should be of the particular color corresponded for its purpose and 

the specific hue for each color (e.g, Yellow Pantone 109, Orange Pantone 151, Red PMS 

485). 

8. SHELF LIFE, SHIPPING AND STORAGE 

The product shall have a shelf life of at least twenty four (24) months when stored up to 30°C 

at 75% relative humidity. Suppliers should provide accelerated shelf life studies and maintain 

retain samples at least for thirty (30) months. Food safety and quality guidelines must be 

implemented at distribution sites such as PVOs warehouses, hospitals, refugee camps, etc. In 

particular, there must be a well-defined pest control policy and continuous Good Hygiene 

Practices (GHP) training to personnel handling the product at the end of the food chain. 

9. PREPARATION AND CONSUMPTION

RUF does not need to be prepared in any way prior to consumption, making it practical for use 

where cooking fuel and facilities are limiting constraints. Since RUF has high lipid content, and 

there might be a slight oil separation, gentle kneading of the pouches is recommended prior to 

opening.