About the Food Classification Workshop
Controversy has emerged around classifying foods based on variable criteria that incorporate some degree of food processing and characteristics related to food formulation. However, as noted by the 2025-2030 Dietary Guidelines Advisory Committee, a review of the literature indicated that the way foods are classified (or defined as “ultra-processed”) is often determined by authors of the articles. This leads to inconsistent food categorization and an inability to synthesize evidence to support policy and dietary guidance.
The tripartite IAFNS Working Group on Science-Based Principles for Food Classification Based on Processing and Formulation to Support Public Health has initiated a project focused on the development of these Science-Based Principles. The goal of this effort is to deliver statements (Principles) which researchers can agree are representative of the evidence required to classify foods based on processing and formulation.
An independent Writing Team comprised of public sector scientists is drafting the Principles. In this Workshop, the draft Principles will be presented and the Writing Team will leverage input from participants to further refine the Principles before publication. The Workshop will also include speakers currently working in the area presenting novel findings that may impact the Principles and sharing their expert feedback on the draft.
This event builds on the May 2023 IAFNS workshop and paper, to bring together food and nutrition community stakeholders to provide input and feedback on a draft set of Principles for Food Classification Based on Processing and Formulation.
- We are pleased to offer an opportunity for an expanded audience to participate in the Workshop by supporting remote attendee/on-line attendee options.
For more information, please contact science@iafns.org.