SNAP Stocking Standards Final Rule

On May 8, 2026, we published a final rule that updates retailer stocking standards in the Supplemental Nutrition Assistance Program (SNAP). This rule ensures that retailers carry a variety of foods that promote the health of SNAP participants. The rule also simplifies how foods are categorized, making the requirements easier for retailers to implement and FNA to oversee, strengthening the integrity of SNAP at all levels.

As of Nov. 4, 2026, SNAP-authorized retailers other than specialty food stores (e.g., butchers, fish markets, or produce stands) will be required to comply with the updated stocking standards described below.

Updated Stocking Standards Overview

All retailers other than specialty food stores must stock on a continuous basis at least seven varieties in each staple food category – dairy, grains, protein, and vegetables or fruits. Continuous basis means that on any given day of operation, a store must offer for sale, and normally display in a public area, the staple foods required to meet the variety threshold in each staple food category.

A variety is a food that is distinct from another food in the same staple food category. For example, apples and oranges are two varieties in the vegetables or fruits staple foods category, and plain, fresh chicken and dry beans are two varieties in the protein staple foods category.

The rule requires retailers to offer one perishable variety in at least three of the four staple food categories. A perishable variety is a staple food item that would spoil or suffer significant deterioration in quality within two to three weeks if left at room temperature. Perishable foods can be fresh, unrefrigerated, refrigerated, or frozen. Note: A shelf stable food item that does not require refrigeration until after it is opened is not a perishable food. SNAP retailers have the flexibility to choose which three staple food categories to stock with a perishable variety.

Each variety must have a minimum of three stocking units for a minimum of 84 stocking units over the four staple food categories. A stocking unit is the format a product is usually sold in. This could be a bag, box, bunch, can, or package. For example, a bag of apples sold by the bag is one stocking unit. A single apple can also be one stocking unit if sold individually.

Distinct Staple Food Varieties by Staple Food Category

The section below lists the universe of distinct varieties within each staple food category – dairy, grains, protein, and vegetables or fruits.

Dairy

There are 14 possible varieties in the dairy staple food category, including 11 mammal varieties and up to three plant-based alternatives.

1. Plain perishable liquid milk.
2. Shelf-stable milk. Examples include ultra-high-temperature (UHT) milk, evaporated milk, and sweetened condensed milk.
3. Dried or powdered milk.
4. Cream. Examples include heavy cream, half and half, and alfredo sauce in which the first ingredient, or the second ingredient after water or broth, is cream.
5. Sour cream.
6. Yogurt (non-liquid).
7. Fermented or cultured dairy beverages. Examples include drinkable yogurt, buttermilk, or kefir.
8. Cheese (not shredded). Examples include block cheese, cheese sticks, or cottage cheese.
9. Shredded cheese. Examples include grated, shaved, and crumbled cheese.
10. Infant formula.
11. -13. Plant-based dairy alternatives (up to three). For example:
    • Soy milk
    • Cashew cheese
    • Coconut yogurt
    • Oat creamer
14. Multi-ingredient perishable milk product. Any product not listed above in which the first ingredient, or second ingredient after water or broth, is milk. Examples include chocolate milk and flavored coffee creamer in which the first ingredient is milk.

Grains

There are more than 9 possible varieties in the grains category. For many of the grain varieties, there are additional possible varieties for each type of grain.

1. Whole grain bread. Examples include whole wheat sandwich bread, bagels, pita, and corn tortillas.
2. Non-whole grain bread. Examples include white sandwich bread, flour tortillas, and enriched hamburger buns.
3. Whole grain pasta/noodles. Examples include whole wheat spaghetti, whole grain penne, or whole grain rotini.
4. Non-whole grain pasta/noodles. Examples include spaghetti, enriched macaroni, egg noodles, and ramen noodles.
5. Breakfast cereals. Examples include corn flakes, oat O’s, and puffed rice.
6. Infant cereal.
7. Raw grains for each type of grain. Examples include:
   • Rice - Brown rice and jasmine rice
   • Oats - Rolled oats and plain quick-cook oats
   • Quinoa
8. Flour for each type of grain. Examples include:
   • Corn flour - Corn meal and masa
   • Wheat flour - All-purpose flour, whole-wheat flour, and bread flour
9. Multi-ingredient grain foods for each type of grain. Any product not listed above in which the first ingredient, or second ingredient after water or broth, is a grain. Examples include:
   • Wheat - Frozen burritos, pancake mix, and boxed macaroni and cheese
   • Rice - Microwaveable flavored rice packages

Protein

There are more than 13 possible varieties in the protein category.

Animal-based meat: There are several animal-based varieties in the protein staple food category. Each animal is a separate variety, such as chicken, beef, pork, salmon, or turkey. Each animal is further divided into three varieties. Using chicken as an example, the three distinct varieties are:

1. Perishable with no other ingredients – Examples include raw plain chicken breasts, whole chicken, and plain chicken wings.
2. Shelf-stable – Examples include canned chicken soup or a ready-to-eat chicken pouch with or without other ingredients as long as chicken is the first ingredient, or the second ingredient after water or broth.
3. Perishable multi-ingredient – Examples include frozen or refrigerated chicken nuggets and seasoned uncooked chicken breasts with chicken as the first ingredient, or the second ingredient after water or broth.

Eggs: Eggs can be up to two distinct varieties, regardless of animal type and whether the item is perishable.

4. Shell eggs with no other ingredients.
5. Multi-ingredient eggs – Examples include quiche and liquid eggs in a carton with eggs as the first ingredient, or the second ingredient after water or broth.

Plant-based: There are also many plant-based varieties in the protein staple food category.

6. Dry beans.
7. Multi-ingredient beans, such as canned black beans, cannellini bean soup, and frozen falafel.
8. Dry peas.
9. Multi-ingredient peas, such as split-pea soup.
10. Dry lentils.
11. Multi-ingredient lentils, such as a pouch of ready-to-eat lentils.
12. Tofu or tempeh.
13. Nuts and seeds, such as sunflower seeds, peanut butter, and roasted almonds.

Vegetables or Fruits

There are many possible varieties in the vegetables or fruits category. Each vegetable or fruit is a distinct variety. For example, apples, oranges, carrots, broccoli, and tomatoes each represent a distinct variety.

However, regardless of whether a vegetable or fruit is fresh, frozen, canned, dried, or juiced, each vegetable or fruit counts as the same variety. For example, fresh tomatoes, canned diced tomatoes, tomato paste, sun-dried tomatoes, and 100% tomato juice all count as one “tomato” variety.

Similarly, any multi-ingredient product with a vegetable or fruit as the first ingredient, or the second ingredient after water or broth, is the same variety as the single vegetable or fruit. For example, tomato basil pasta sauce counts as the same “tomato” variety as a fresh tomato.

Accessory Food Updates

The rule changes the classification of snack bars, jerky, shake powders and mixes, cheese dip, fruit spreads, and butter. These items no longer qualify as staple foods for SNAP retailer authorization, but retailers are still allowed to sell them to SNAP households.

Please note, retailers must also follow any applicable policies regarding food restrictions in effect for each state. More information on food restriction waivers is available.

Below is a list of accessory foods with examples. The examples are not exhaustive. Foods newly designated as accessory foods under this rule are in bold.

Snack and Dessert Food Items

• Chips and other finger snacks, such as potato, corn, wheat, tortilla, pita, vegetable, and fruit chips, crisps, sticks, and straws; onion ring snacks; corn nuts; snack and trail mixes (other than those containing only nuts); crackers; pork rinds; pretzels; pre-popped or un-popped popcorn; and cheese puffs or curls.
• Baked, gelatin, and pudding desserts, such as doughnuts, brownies, cupcakes, cookies, snack cakes, muffins, pastries, sweet rolls, pies, cakes, churros, scones, pudding, and package mixes to make them.
• Frozen snacks and desserts, such as ice cream, ice milk, frozen yogurt, custard, whipped cream, sherbet, sorbet, gelato, granita, Italian ices, frozen carbonated beverages, snow cones, and ice pops.
• Candy and chocolate, such as mints, chocolate, marshmallow, gum, toffee, brittle, fudge, marzipan, nougat, and candy bars.
• Snack bars, such as protein bars, granola bars, and baked bars.
• Jerky, such as dehydrated meat sticks and slices made from any type of animal, and plant-based substitutes.

Food Items that Complement or Supplement Meals

• Beverages, such as soda pop, sports or energy drinks, iced tea, tea bags, fruit punch, mixers for alcoholic beverages, shake powders and mixes, and water. The following beverages are staple foods, not accessory foods: milk, cream, 100% fruit or vegetable juice, and plant-based milk and cream alternatives in which the first ingredient is not an accessory food, or the second ingredient is not an accessory food if the first ingredient is water.
• Condiments, such as ketchup, mayonnaise, mustard, salad dressing, hot sauce, vinegar, relish, horseradish, chutney, salsa, and soy sauce.
• Cheese or fruit dips and spreads, such as cheese sprays, jams, jelly, marmalade, preserves, and compote.
• Sweeteners, such as sugar, honey, maple syrup, aspartame, molasses, high fructose corn syrup, and any other natural or artificial sweeteners.

Edible Items Used as Part of the Food Preparation Process

• Extracts, such as vanilla extract.
• Powdered, dried, and extracted spices or seasonings.
• Baking soda, baking powder, yeast, and starch.
• Cooking oils and fats, such as vegetable oil, olive oil, butter, shortening, and lard.
• Broth, stock, gelatin, and bouillon.
• Edible but non-caloric and non-digestible food products, such as monosodium glutamate, sodium nitrate, olestra, and any other food additives.

Foods Made of Accessory Foods

A food in which the first ingredient or first ingredient after water or broth is in this list, such as margarine in which the first ingredient is vegetable oil. Infant formula is a staple food, not an accessory food, regardless of the first ingredient or second ingredient, after water or broth.

Questions and Answers

What happens if my store can’t meet the new requirements?

If your store does not meet the new requirements, it will be withdrawn from participating in SNAP, and you will no longer be able to accept SNAP benefits.

If I get withdrawn because I don’t meet the new requirements, when can I apply again?

You can reapply six months after the date your store was withdrawn.

If my application to accept SNAP benefits at my store is denied because I don’t meet the new requirements, when can my store apply again?

You can reapply six months after the date your store was denied.

What are some ways the rule increases the varieties of foods that can fulfill the dairy staple food category?

The new rule increase varieties in the dairy staple food category by separating shelf stable milk and refrigerated milk into two distinct varieties as well as flavored milk and plain milk. It also adds cream as its own variety and distinguishes shredded, grated or crumbled cheese as a separate variety from all other cheese.

For example, a retailer could meet the new stocking standards in dairy by offering the following options: whole milk, buttermilk, yogurt, sour cream, cottage cheese, shredded sharp cheddar cheese, and soy milk. Under this rule, infant formula also counts as a variety in the dairy staple food category.

What are some ways the rule increases the varieties of foods that can fulfill the protein staple food category?

The new rule increases varieties in the protein staple food variety by separating meat from different kinds of animals into distinct varieties and distinguishing plain meat, seasoned meat, and shelf-stable meat as separate varieties. It also incorporates new plant-based protein varieties like nuts and beans.

For example, a retailer could meet the new stocking standards in protein by offering the following options: chicken breast, ground beef, frozen salmon filets, canned tuna, eggs, peanut butter, and lentils.

What are some ways the rule increases the varieties of foods that can fulfill the grains staple food category?

The new rule makes whole-wheat bread and non-whole wheat bread distinct varieties as well as whole-wheat pasta and non-whole wheat pasta. Flours and grains are also separate varieties in each category by grain type. For example, wheat flour and bulgur wheat are now separate varieties.

For example, a retailer could meet the new stocking standards in grains by offering the following options: sourdough bread, corn tortillas, whole grain spaghetti, quick-cook oats, brown rice, pearled barley, and white flour. Under this rule, infant cereal also counts as a variety in the grains staple food category.

What changes does this rule make to accessory foods?

The new rule changes the classification of butter, jerky, cheese dip, snack bars, and fruit spreads. These items no longer qualify as staple foods for retailer authorization, but they are still eligible for purchase with SNAP benefits.

Please note, some states restrict what foods and beverages customers can use SNAP benefits to buy. For more information, please visit the SNAP Food Restriction Waiver page.

Will you provide more information about the requirements under the new rule?

Yes. We will update our website with guidance for retailers soon. We will also send notices to the email addresses on file for retailers that are likely to be impacted by the change.

Does the rule change what customers can purchase with SNAP benefits?

No. The rule only changes what stores need to stock to be a SNAP authorized retailer. It does not change what is eligible for purchase with SNAP benefits.

Please note, some states do restrict what food customers can use SNAP benefits to buy. For more information about those food restrictions, please visit the SNAP Food Restriction Waiver page.

Additional Resources

• Retailer Notice - Sept. 4, 2026
• Sample Pathways to Compliance with the New Stocking Standards
• Retailer Notice- May 8, 2026