What's Happening?
A new proposal suggests redefining ultra-processed foods (UPFs) by focusing on what they lack rather than their current classification. Traditionally, UPFs are identified through the Nova classification,
which groups foods based on processing levels. The highest level includes foods made from ingredients extracted from whole foods combined with additives. The proposal, discussed in a comment published in Nature Medicine, suggests that instead of regulating additives directly, which is costly and easily bypassed by manufacturers, the burden should be on manufacturers to prove that additives are essential for food safety. This approach could simplify regulation and reduce the incentive for manufacturers to develop new additives to circumvent existing laws. The proposal also allows for exceptions for foods with nutritional or sustainability benefits, such as plant-based meats.
Why It's Important?
This proposal could significantly impact food regulation by shifting the responsibility to manufacturers, potentially leading to a reduction in the use of unnecessary additives. This change could improve public health by reducing exposure to potentially harmful substances linked to mortality. It also offers a more efficient regulatory process, as it would be less complex and time-consuming than maintaining a comprehensive list of banned additives. The approach could encourage the development of healthier food products and support sustainability goals by allowing exceptions for foods with environmental benefits. This could benefit consumers by providing clearer information about the healthiness of food products.
What's Next?
If adopted, this proposal could lead to changes in food labeling and marketing, as manufacturers would need to demonstrate the necessity of additives for safety. Policymakers would need to establish clear guidelines and categories for non-ultra-processed foods, potentially leading to new certification programs. The food industry might respond by reformulating products to meet the new standards, which could drive innovation in food processing and ingredient sourcing. Consumer advocacy groups and public health organizations are likely to support these changes, while some industry stakeholders may resist due to potential increased costs and regulatory burdens.
