Ultra-processed foods (UPFs) have become one of the most polarising topics in UK nutrition. Defined by the NOVA classification system, UPFs raise concerns not just for their ingredients or processing, but for how they’re communicated to the public. As debate intensifies, this article explores what UPFs are, why they matter, and why clarity is urgently needed.
The Debate Around UPFs
The official NOVA definition of ultra-processed foods (UPFs) describes them as “industrially manufactured products made from multiple ingredients, including sugar, oils, fats, and salt, often in greater amounts than in processed foods, alongside substances not typically used in home cooking, such as high-fructose corn syrup, hydrogenated oils, modified starches, and protein isolates.
They contain few or no whole foods (Group 1) and are made using industrial processes like extrusion, moulding, and pre-frying. Additives are used to make these foods palatable or hyperpalatable (flavours, colourants, sweeteners, emulsifiers), and products are typically packaged in synthetic materials.
These processes and formulations aim to deliver profitable, long-shelf-life, ready-to-eat or drink products that imitate freshly prepared meals. UPFs are distinguished from processed foods by their use of non-culinary substances (e.g. modified oils, protein isolates, maltodextrin) or cosmetic additives (e.g. flavours, sweeteners, colourants, emulsifiers, thickeners, and gelling agents).”
A topic trending globally, the debate on UPFs is far from settled. The industry’s lack of consensus on what exactly “processed” means, and the specific harm of these foods independently from their nutrition profile, has created a backdrop of discontent and concern – particularly around the risks of oversimplifying UPFs in public communication.
As Food Navigator’s Global Audience and Content Editor Nicholas Robinson said during a recent Q&A with Lumina Intelligence:
“The big thing that the industry needs to know about ultra-processed food is education. Despite the conversation being loud and broad, and wide and in our faces – especially in the UK – the knowledge from the consumer set isn’t necessarily there. So education is a big need for the industry.”
Consumer Confusion and Consequences
From the consumer’s point of view, the current tendency seems to advocate for avoiding UPFs altogether – or at least perceiving them as inherently harmful. However, the picture is far more complex.
Certain additives, for example, enable longer shelf life, which can reduce food waste – a major issue in hospitality and convenience. The Waste and Resources Action Programme (WRAP) estimated total food waste in the UK in 2021 at 10.7 million tonnes (Mt), with hospitality and food service accounting for 10% of that total, while retail contributed 2%.
Another risk in this debate is the potential to discourage consumption of fortified foods. In addition, UPFs can support time-strapped and lower-income individuals. A tin of baked beans is technically an ultra-processed food – but it can offer an affordable, nutritionally complete, and easy meal. Nutrition education is clearly needed to avoid diets based solely on UPFs, but once that’s addressed, could they not complement an otherwise balanced diet?
Cultural Differences and Market Realities
UPFs are a hot topic particularly in the UK and the United States, but less so in Mediterranean countries, where food habits lean more towards whole foods and home preparation. That said, ultra-processed foods have gained ground even in those regions.
In Spain, the OCU (Organización de Consumidores y Usuarios) recently raised concerns about worsening eating habits among the population – including the increased presence of UPFs.
In the UK, wider variety, easier accessibility, and the socially accepted ultra-fast pace of eating have brought the debate to the forefront. Still, any future decisions regarding legislation will likely impact the industry across the European continent – if not globally.
In conclusion, ultra-processed foods are far from disappearing from consumers’ daily eating habits – so the way we approach them must evolve. The priority now is to educate consumers by providing a clear, multi-dimensional definition. This could be key to ensuring UPFs retain their place in balanced, affordable, and modern diets.