In February, the Institute of Food Technologists hosted an insightful seminar titled “Navigating the Science of Ultra-Processed Foods.” The event was led by experts Dr. Matt Teegarden and Dr. Susanne Gjedsted Bügel. Attendees delved into the complexities of labeling foods as “ultra-processed” and explored the implications of this classification on our daily diets.

The seminar highlighted the NOVA classification system, which categorizes foods based on their processing levels. Contrary to popular belief, the term “ultra-processed” doesn't only refer to unhealthy junk foods. It also includes items like whole grain breads and yogurts, making the classification broader and more nuanced. This broad range poses challenges in advising consumers on reducing ultra-processed food intake.

Dr. Bügel is at the forefront of efforts to refine the NOVA system, particularly focusing on Category 4: ultra-processed foods. Her two-year international initiative aims to clarify the criteria and reduce confusion surrounding what constitutes ultra-processed. This work is crucial for providing clearer dietary recommendations and helping consumers make healthier choices.

During the seminar, Dr. Bügel emphasized the Danish food-based dietary guidelines as a model for healthy eating. These guidelines advocate for eating less meat, avoiding soft drinks, and choosing water instead. Represented by colorful boxes in their food guide, the guidelines encourage a plant-rich and varied diet, resonating with Michael Pollan’s famous mantra of eating mostly plants.

The discussion also touched on the American tendency to adopt and oversimplify foreign dietary practices. Diets like the Mediterranean, French, and Japanese are often reduced to a few key elements, losing their cultural depth and context. This oversimplification fails to address the underlying reasons why these diets work in their native contexts, making them less effective when transplanted into American food culture.

The seminar concluded with a call to action to focus on America’s own food systems. Instead of cherry-picking aspects of foreign diets, there is a need to understand and reform the entrenched presence of ultra-processed foods in everyday life. Creating sustainable, culturally inclusive, and accessible food systems is essential for improving public health and addressing the root causes of dietary issues.

The seminar “Navigating the Science of Ultra-Processed Foods” shed light on the complexities of food classification and the challenges of dietary recommendation. By striving to refine the NOVA system and considering cultural contexts, experts like Dr. Bügel aim to provide clearer guidance for healthier eating. Ultimately, a deeper understanding of our food environment and sustainable changes are key to fostering better health outcomes.