Ultra-processed foods and their definitions are poised to shape the future of the food and beverage industry in the U.S. We at CFBN dedicated a blog to this topic back in February but much has happened since then. We’ve updated the blog to provide general guidance and information on UPFs in anticipation of the panel discussion CFBN is organizing on October 22 at Chicago Kent College of Law. During the event, industry experts will detangle the multifaceted definitions and issues surrounding ultra-processed foods and shed light on this much-discussed topic. We look forward seeing you there! 

What are Ultra-processed foods? 

To start with the basics, what are we talking about when referring to UPFs? The NOVA Food Classification system, developed by Carlos Augusto Monteiro in 2010, is a commonly used framework to classify food based on their level of processing:

• Group 1: unprocessed (or natural parts) and minimally processed foods. Includes fresh fruits, vegetables, meat, dairy, and eggs. 
  
• Group 2: processed culinary ingredients derived from group 1 foods; prepared, seasoned and cooked. Examples are vegetable oils, butter, sugar, salt. 
  
• Group 3: processed foods, which involve adding ingredients like sugar, salt or oil to group 1 foods to enhance the taste or extend shelf life. One could think of canned vegetables, salted nuts, fruits preserved in syrup. 
  
• Group 4: ultra-processed foods, defined as “formulations or ingredients, mostly of exclusive industrial use, made by a series of industrial processes, many requiring sophisticated equipment and technology”. Products include ready-to-eat meals, packaged snacks, and sweetened beverages. 
  

Why the debate? 

Ultra-processed foods are popular due to their affordability, accessibility, safety, and convenience. Research shows that in the U.S., more than 50% of daily calorie intake comes from UPFs. Using the NOVA classification, prepared mails, ready-to-heat products and similar convenience products often fall into this category.  

However, critics raise concerns about the nutritional profile of UPFs, which frequently contain higher levels of saturated fat, sodium, and added sugars and lower levels of protein, fibers and other micronutrients. One of Monteiro’s main critiques is that UPFs can encourage overeating, potentially contributing to obesity and other health issues. Studies have also linked higher consumption of UPF’s to increased risks of mortality and chronic diseases. 

But there’s definitely more than one way to look at UPFs. In fact, research shows that some products that are classified as UPFs are nutrient dense. For example, yogurt with added sugar is a valuable source for calcium and potassium. Similarly, packaged whole grain bread contains valuable nutrients despite being classified a UPF. 

A 2023 study by the USDA Agricultural Research Services (ARS) demonstrated that a healthy diet can be composed of a high amount of UPFs. Using the NOVA classification and the Healthy Eating Index (HEI), the researchers created a dietary pattern where over 80% of calories derived from UPFs -yet it scored 86 out of 100 on the HEI index, indicating a nutritious diet. 

What’s the latest news? 

• Earlier this year, the FDA released an update of the preconditions to use the “healthy” claim on food labeling. 
  
• In July, a federal joint Request for Information (RFI) was issued to collect information and data to help establish a federally recognized uniform definition for ultra-processed foods. The initiative was initiated by the U.S. Departments of Health and Human Services (HHS), Agriculture (USDA), and the FDA. In the announcement, the HHS Secretary stated that ultra-processed foods are “driving our chronic disease epidemic”. Clarification on what constitutes a UPF is seen as a first step addressing this issue. 
  
• In August, the CDC published a report estimating UPF consumption among youth and adults over the course of 2021-2023. It found that 55% (the mean) of the total calories consumed come from UPFs. The main sources of calories from UPFs are sandwiches, sweet bakery products, savory snacks, and sweetened beverages. 
  
• Earlier this month, in California, a new bill mandates the state to define ultra-processed food and eliminate the ‘most harmful’ ones from school meals over the next 10 years. 
  
• Significant developments have also occurred around food dyes. In April, a federal initiative was launched to phase out petroleum-based food dyes.  Since then, several manufacturers have begun reformulating (some of) their products. The FDA is tracking industry progress on their website.  

What’s next? 

Regulatory initiatives will be launched and the public discourse around ultra-processed foods will continue. Given the ongoing societal debate and regulatory initiatives, food and beverage manufacturers should be prepared to adapt to shifting definitions of health as well as and consumer expectations. Join us on October 22 at the CFBN panel discussion where leading experts will offer their perspective on how businesses can continually adapt in this rapidly changing landscape.