Ultra-processed foods

Concerns about food processing have existed since at least the Industrial Revolution. However, the technical concept of ultra-processed food is more recent, with an origin in the work of Brazilian nutrition researcher Carlos Augusto Monteiro. A 2009 paper by Monteiro and others at the University of São Paulo described the Nova classification system.

In the Nova system, UPFs include most bread and other mass-produced baked goods, frozen pizza, instant noodles, flavoured yogurt, fruit and milk drinks, diet products, baby food, and most of what is considered junk food. The Nova definition considers ingredients, processing, and how products are marketed; nutritional content is not evaluated. As of 2024, research into the effects of UPFs is rapidly evolving.

A survey of systems for classifying levels of food processing in 2021 identified four 'defining themes':

Monteiro's team subsequently presented ultra-processed foods as a group in the Nova food classification system. The system focuses on food processing rather than foods types or nutrients. Nova categorizes foods into four groups: unprocessed or minimally processed foods, processed ingredients, processed foods, and ultra-processed foods.

Nova is an open classification that refines its definitions gradually through scientific publications rather than through a central advisory board.

The most recent overview of Nova defines ultra-processed food as:

Industrially manufactured food products made up of several ingredients (formulations) including sugar, oils, fats and salt (generally in combination and in higher amounts than in processed foods) and food substances of no or rare culinary use (such as high-fructose corn syrup, hydrogenated oils, modified starches and protein isolates). Group 1 [un- or minimally processed] foods are absent or represent a small proportion of the ingredients in the formulation. Processes enabling the manufacture of ultra-processed foods include industrial techniques such as extrusion, moulding and pre-frying; application of additives including those whose function is to make the final product palatable or hyperpalatable such as flavours, colourants, non-sugar sweeteners and emulsifiers; and sophisticated packaging, usually with synthetic materials. …

Ultra-processed foods cannot be definitely identified by a surface examination of its packaging and food labels, though there are certain characteristics that may indicate an ultra-processed food:

Ultra-processed foods tend to be low in dietary fiber and high in calories, salt, added sugar and fat, which are all related to poor health outcomes when eaten excessively. Common examples include packaged snacks, soft drinks, ready meals, and processed meats. They tend to promote overeating and weight gain, largely due to soft texture, high energy density and hyperpalatable nutrient combinations that alter satiety and food-reward.

However, not all ultra-processed foods are unhealthy; some can support a healthy diet, such as whole grain breads, plant milks, yogurts, and jarred pasta sauces, which although highly processed, are nutritious and convenient.

The effect of ultra-processed foods on health has mainly been investigated using nutritional epidemiology, with no adequate clinical research to establish the health effects of these foods, other than weight gain. These studies have shown an overall increased risk for disease – including poor cardiometabolic and mental health, and reduced life expectancy – although studies separating different types of ultra-processed food have found adverse effects only for some subgroups, such as soft drinks and animal products, while other subgroups, such as cereals, showed an inverse effect.

One possible explanation for the adverse effect on health is the presence of contaminants, certain food additives, and the high heat treatment of these foods. Another study proposed that food addiction may also be associated with consumption of ultra-processed foods. A 2026 study published by the Milbank Quarterly journal compared the health impacts and addiction mechanisms of UPFs to cigarettes and called for similar regulations to that of tobacco control. There is currently however no scientific consensus.

The publicizing of these findings has sparked debate over the categoric demonization of ultra-processed foods, with some critics calling for a more balanced view, and others arguing that promoting UPFs could undermine public health communication about their risks.

Many ultra-processed foods are highly palatable, typically combining high levels of sugar, fat, and salt to enhance flavor and texture, although such combinations are not exclusive to ultra-processed foods. These foods often lack fiber and protein, which are essential for promoting the feeling of fullness and help regulate appetite. …

The high amount of processing lends ultra-processed food to be subject to different economic constraints compared to natural food.

Many products now classified as ultra-processed foods emerged alongside the expansion of industrial food manufacturing in the late 19th and early 20th centuries. The dessert Jell-O was launched in 1897. Crisco was developed as alternative to lard and introduced to the consumer market in 1911. In the following decades Spam, Velveeta, Kraft Mac & Cheese, and Oreos became household names. These brands were originally not recognized as ultra-processed foods.

During World War II food with a long shelf life was developed primarily to secure the food supply of soldiers engaging in active combat. These food supplies included new additives such as preservatives, flavorings, and vitamins. The packaging was designed to withstand hard helicopter drops. After the war powdered cheeses, dehydrated potatoes, canned meats, and melt-resistant chocolate bars were launched as profitable convenience foods. These products proved economically profitable and were widely adopted in postwar consumer markets. Many of these products predate the formal classification of ultra-processed foods and were not originally conceptualized within that framework.

Ultra-processed foods often use low-cost ingredients, which can reduce production and retail prices. UPFs often have an extended shelf life, an important consideration for lower income consumers without reliable access to refrigeration. These products are more consistently available across stores. Among other reasons for the popularity of ultra-processed foods are the inexpensive cost of their main ingredients. The price of ultra-processed food fluctuated less than unprocessed food over a twelve-year period.

Global production and distribution of ultra-processed foods are supported by high levels of brand recognition, marketing globalization tactics, and the purchasing of local companies selling similar products.

Studies have reported that companies selling ultra-processed food mainly target youth consumers and middle income countries. The use of big data is frequently used to choose which consumers to market to. …