The discussion about ultra-processed foods is not black and white
The World Health Organization (WHO), in its June report, has been a constant source of negative press about ultra-processed foods. Similarities between smoking and drinking alcohol.
As the evidence against ultra-processing mounts, no consideration has been given to the reasons for its use.
What are the benefits of ultra-processed foods?
Manufacturers, retailers and consumers all benefit from ultra-processed foods. Ultra-processed foods have a much longer shelf life than the fresh version, meaning they can be stored in large quantities and for a long time.
FoodNavigator reported that Anna Rosales is the senior director of government affairs and nutrition at the Institute of Food Technologists.
Consumers are increasingly looking for foods that have a longer shelf life, according to research by food company Kerry Group.
A Kerry Group spokesman said "more than a third" of consumers would switch brands to products or brands with a longer shelf life.
Some opponents of ultra-processing have responded by arguing that certain foods like lentils are high in fiber, healthy, and have a longer shelf life. While this may be true, many people simply don't have the time to cook meals.
Rosales says processing makes food more convenient for the consumer because many of these foods are ready to eat and require minimal preparation.
The narrative that UPF is bad for health needs to be challenged.
FoodDrinkEurope spokesperson said that the level of processing of our food or drinks does not affect the nutritional value of the product.
Even those who oppose ultra-processed foods admit it is a problem. NOVA classificationIt is clear that the system needs to be reformed.
Puk Maia Hom-Sondergaard, chief consultant at the Danish Ministry of Nutrition, Agriculture and Food, told a UPF event at the Danish Embassy in London: “The NOVA classification should focus on nutrition and distinguish between different types of food processing.” We need to take a holistic view of this. We should consider a NOVA classification that measures all elements – nutrition, corporate social responsibility and sustainability, for example.
Although we are aware of the negative health effects of UPFs, they also have positive health effects.
Rosales, of the Institute of Food Technologists, says that in some cases, processed foods can be fortified or enriched with nutrients.
It is not clear whether the benefits of adding nutrients to foods outweigh the negative effects. Fortification may simply replace nutrients that have been removed by ultra-processing.
Have ultra-processed foods been unfairly condemned?
Both sides of the debate are passionate and have strong opinions. Consumers are more focused on the negative side of things and are less concerned about the potential health benefits.
FoodNavigator reported that Dr Marlana Malrich, a sustainable food systems expert at the University of Sussex and a researcher on sustainable food systems, had directly linked UPFs to 32 health problems. These diseases include cancer, heart disease, type 2 diabetes, mental health problems, premature death, and other illnesses. The study authors noted, however, that while some ultra-processed foods were linked to poor health, other foods such as dark and wholemeal cereals and breads, packaged sweets and salty snacks, dairy fruits and desserts, and dairy-based yoghurts and desserts were associated with better health. “Processing does not necessarily mean poor health outcomes.”
It is important to educate consumers about the dangers of ultra-processed and processed foods.
Rosales, of the Institute of Food Technologists, says it’s important to educate consumers about processing techniques, ingredients and their benefits, from shelf life to taste. By doing this, we empower consumers to make the best decisions for themselves. Information and education help build confidence in consumers’ food choices and trust in the system.
It's not just consumers who are struggling to understand the debate over ultra-processed foods. The industry is struggling too.
Rosales: “There is a lot of confusion about ultra-processed foods.” Rosales: “But that’s because there is a lot that is still unknown, even to the scientific community. There is data, but there is no scientific consensus and the research sample size is too small. More funding is needed to conduct critical research to understand the impact of ultra-processed foods on nutrition and health.”
A food system that does not practice ultra-processing is a real goal.
Answer: No. The food industry is firmly rooted in ultra-processing. With the world’s population growing, food safety, shelf life and accessibility are all critical.
Some food producers are able to create ready-to-eat, but minimally processed foods. Perfect Season is a Danish brand that was founded on the principle of producing plant-based foods without excessive processing. This approach can be challenging, especially in terms of consistency.
Henrik Christensen is the co-founder and CEO of Perfect Season. “We produce our products using vegetables, lentils and spices that vary between suppliers,” he says. Our biggest challenge is to produce a consistently high-quality product.
It is clear that food producers are struggling to find ways to minimize the amount of processing they use in their systems.
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