IAFNS developed Guiding Principles for Science-Based Food Classification Systems Focused on Processing and Formulation to inform and support science-based food classification approaches, research on food classification systems, and related policy and regulatory decision-making.

These Principles consider:

  • The science of processing and formulation of foods

  • The impact on health

The Principles were developed by an international and cross-disciplinary Writing Team comprised of public sector experts.

IAFNS remains open to feedback and further evolution as science progresses. To this end, please save March 11 and 12, 2026, for a Research Roundtable (registration coming soon.)

Article

9 Principles

Resources

This work is supported by the Food Classification Working Group and by the USDA National Institute of Food and Agriculture, AFRI project 1033399.

For more information, contact science@iafns.org.