Description
Debate over the term “processed foods” has increased as dietary guidance shifts from nutrient-based to processing-based classifications, causing confusion among consumers and researchers. This Fact Sheet clarifies misconceptions about processed and “ultra-processed foods” (UPFs), emphasizing that nearly all foods undergo some level of processing for safety, shelf life, convenience, and quality. Although systems like the NOVA classification attempt to categorize foods by processing level, none are universally accepted, and critics note inconsistent criteria and limited scientific grounding. The NOVA system, which labels many multi-ingredient industrial products as UPFs, has sparked particular controversy because it can classify nutrient-dense foods—such as whole-grain fortified cereals or traditional foods like tofu—as UPFs based solely on processing techniques. Processed foods also contribute significantly to essential nutrient intake in the U.S., especially among lower-income populations. Rather than focusing on labels such as “processed” or “ultra-processed,” consumers benefit more from limiting nutrient-poor foods, reading ingredient and nutrition labels, and seeking guidance from qualified professionals.
