In February, the Institute of Food Technologists hosted a seminar titled “Navigating the Science of Ultra-Processed Foods,” led by Dr. Matt Teegarden and Dr. Susanne Gjedsted Bügel. The seminar dove deep into the growing trend of labeling “ultra-processed” as the ultimate stand-in for “junk food.” But the NOVA classification system, which currently defines “ultra-processed” foods, is a bit broader. It includes everything from whole grain breads and yogurts to ultra-filtered high-protein milk — and yes, cookies and cakes.
These foods make up nearly 70% of the U.S. food supply, which makes recommending a reduction in ultra-processed foods (UPFs) a bit of a messy proposition. Researchers like Bügel are working to untangle the confusion. She’s currently leading a two-year international initiative to refine the NOVA system, especially when it comes to Category 4: the ultra-processed foods.
