Expert Analysis

"Ultra-processed foods are a staple of diets throughout the nation. For many, these foods are more accessible, affordable and convenient due to their long shelf lives and ready-to-eat nature. They're also a very hot topic right now, receiving increasing attention from consumers, media, governments and courts. The regulatory, legal and reputational risks associated with ultra-processed foods have never been greater for food and beverage companies and they may have trouble keeping up with the constantly evolving regulatory landscape."

"There is no legal federal definition of an ultra-processed food (UPF). The term ultra-processed food is as much a social and industrial classification as it is a nutritional one, grouping together a vast array of products with diverse impacts on health and nutrition. Ultra-processed foods are commonly associated with the NOVA classification system developed by Brazilian researchers. This system groups foods based on the extent and purpose of food processing applied to them."

"Under the system, UPFs are considered industrially manufactured products made up of several ingredients, such as salt, oils, fats, sugars, along with ingredients of little nutritional value, such as flavors, emulsifiers, dyes and artificial sweeteners. They're typically high in refined grains, unhealthy fats, sugars and sodium. Generally, these foods are packaged and formulated for long shelf lives."

Ultra-processed foods are widely consumed because they are accessible, affordable, convenient, and have long shelf lives. They attract growing attention from consumers, media, governments, and courts, increasing regulatory, legal, and reputational risks for food and beverage companies. No federal legal definition of ultra-processed foods exists. The NOVA classification groups foods by processing into four categories and characterizes UPFs as industrially manufactured products containing multiple ingredients, including additives of little nutritional value. UPFs are typically high in refined grains, unhealthy fats, sugars, and sodium. Federal agencies are seeking input on a uniform UPF definition, examining processing methods, ingredients, dyes, and nutritional elements.

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