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Review
. 2024 Jul 3:11:1389601.
doi: 10.3389/fnut.2024.1389601. eCollection 2024.

Toward a science-based classification of processed foods to support meaningful research and effective health policies

Paula R Trumbo  1   2 , Rachel Bleiweiss-Sande  2 , Jessica K Campbell  3 , Eric Decker  4 , Adam Drewnowski  5 , John W Erdman  6 , Mario G Ferruzzi  7 , Ciaran G Forde  8 , Michael J Gibney  9 , Julie M Hess  10 , David M Klurfeld  11 , Marie E Latulippe  12 , Lauren E O'Connor  13 , Kristin J Reimers  14 , Barbara J Rolls  15 , Jackie Schulz  16 , Connie Weaver  17 , Lynn Yu  18
Affiliations
Review

Toward a science-based classification of processed foods to support meaningful research and effective health policies

Paula R Trumbo et al. Front Nutr. .

Abstract

Processed foods have been part of the American diet for decades, with key roles in providing a safe, available, affordable, and nutritious food supply. The USDA Food Guides beginning in 1916 and the US Dietary Guidelines for Americans (DGA) since 1980 have included various types of commonly consumed processed foods (e.g., heated, fermented, dried) as part of their recommendations. However, there are multiple classification systems based on "level" of food processing, and additional evidence is needed to establish the specific properties of foods classified as "highly" or "ultra"-processed (HPF/UPFs). Importantly, many foods are captured under HPF/UPF definitions, ranging from ready-to-eat fortified whole grain breakfast cereals to sugar-sweetened beverages and baked goods. The consequences of implementing dietary guidance to limit all intake of foods currently classified as HPF/UPF may require additional scrutiny to evaluate the impact on consumers' ability to meet daily nutrient recommendations and to access affordable food, and ultimately, on health outcomes. Based on a meeting held by the Institute for the Advancement of Food and Nutrition Sciences in May 2023, this paper provides perspectives on the broad array of foods classified as HPF/UPFs based on processing and formulation, including contributions to nutrient intake and dietary patterns, food acceptability, and cost. Characteristics of foods classified as UPF/HPFs are considered, including the roles and safety approval of food additives and the effect of food processing on the food matrix. Finally, this paper identifies information gaps and research needs to better understand how the processing of food affects nutrition and health outcomes.

Keywords: consumer acceptability; formulation; nutrient adequacy; safety; ultraprocessed foods.

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Conflict of interest statement

RB-S was employed by Mathematica. JS was employed by Griffith Foods, Inc. LY was employed by The Kraft Heinz Company. During the past 5 years, PT has served as a consultant to General Mills, PepsiCo, Johnson & Johnson, Nestle USA, Ocean Spray, GlaxoSmithKline, Tate & Lyle, Ingredion, Bioneutra, Lantmännen, Hayashibara, MycoTechnology, Quebec Maple Syrup Producers, Colgate Palmolive, Constellation Brands, Kappa Biosciences, Kodiak Cakes, Bay State Milling, Intertek, The Protein Brewery, 8Greens, GRAS Associates, ILSI North America, and Institute for the Advancement Food and Nutrition Sciences. JC is employed by General Mills, Inc. and a member of the Board of Trustees for IFIC (unpaid). AD is a scientific advisor to Nestlé, Friesland Campina Institute, and BEL, an invited member of the Carbohydrate Quality Panel supported by Potatoes USA, and is or has been consultant to National Pork Board, Ajinomoto, FoodMinds, Nutrition Institute, Nutrition Impact, Samsung and The Kraft Heinz Company. ED is a member of Sensient and the Cranberry Institute’s Scientific Advisory Boards. He also consults for Ripple Foods, Clif Bar, Ingenuity Foods and is providing expert witness advice for Mayer and Brown. JE is a member of the IAFNS Board of Trustees and on the Scientific Advisory Board for SNI-Global. He is also a member of the Journal of Nutrition Editorial Board. CF has received ongoing research financial support from the TKI Top Sector Agri-Food program (the Netherlands). CF reports both paid and non-paid relationships with Kerry Taste and Nutrition, PepsiCo, United States Department of Agriculture, General Mills, GB Foods, ILSI-SEA, Institute for Food Technologists, British Nutrition Society, World Sugar Research Organisation, and the Northern Irish Dairy Council, that includes consulting/advisory, speaking fees and travel reimbursement. MF is a member of the Board of Directors for Sensient Technologies as well as a member of the Board of Trustees for IAFNS (unpaid) and the International Food Information Council (IFIC-unpaid). MF has also served during the past 5 years as an advisor or on advisory councils for Chick-Fil-a, Clorox Nutranext, Danone, Ekaterra, Florida Department of Citrus (unpaid), Unilever. He has also received speaker fees from the US Tea Association and has provided expert testimony for Kleinfeld Kaplan and Becker. MG is a consultant on research projects funded by both Cereal Partners worldwide and CAOBISCO on aspects of food intake patterns and has also lectured on aspects of ultra-processed foods to Mondelez, Unilever and Nestlé. DK is a consultant to the National Cattlemen’s Beef Association, the Calorie Control Council, Dyets, Inc., USDA Agricultural Research Service, University of Arkansas for Medical Sciences, General Mills, is a member of the Scientific Advisory Panel for Potatoes USA, is an Associate Editor of The Journal of Nutrition, and a member of the IAFNS Board of Trustees. ML is employed by IAFNS. LO is principal investigator on a grant administered by the United States Department of Agriculture’s National Institute of Food and Agriculture (USDA-NIFA #2022-07671) to coordinate a workshop to establish a research roadmap for the future of food processing, processed food, and human health research. Collaborators on this grant include scientists from Archer Daniels Midland (ADM) with special input from General Mills and academic scientists. KR is employed by Conagra Brands, Inc. BR serves on the Scientific Advisory Council of the McCormick Science Institute. JS is employed by Griffith Foods, Inc. CW serves on the US Food and Drug Administration Science Board, advises the IAFNS Low- and No-Calorie Sweeteners Committee (unpaid), serves on the ILSI Board of Trustees (unpaid), serves on the California Prune Board and California Walnut Board, serves as a Scientific Advisor for Arkansas Children’s Nutrition Center, and has received grants from the National Institutes of Health and National Dairy Council.

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