The IAFNS Working Group on Science-Based Principles for Food Classification Based on Processing and Formulation to Support Public Health works to advance consensus across food and nutrition stakeholders on evidence requirements for classifying foods.
Why is this important?
Discussions around levels of food processing and health, including foods classified as “ultra-processed” (UPF), has continued to intensify since the IAFNS May 2023 Food Classification Workshop and resulting 2024 publication, “Toward A Science-Based Classification of Processed Foods to Support Meaningful Research and Effective Health Policies.” Guidance to avoid these foods has entered the global policy sphere, despite the vast majority of research being observational and the inconsistent classification of foods as UPF across publications, as noted by the 2025 Dietary Guidelines Advisory Committee. Additionally, it is recognized, by many, that the UPF classification of food products is very broad, and, at times in conflict with prevailing dietary guidance.
Insertion of scientific rigor in discussions about food classification is needed to ensure that related decisions are of benefit to public health through evidence-based policies with clear and impactful messaging.
COMMITTEE MEMBERS
including Academic Advisors
and Government Liaisons
are being identified
MORE ABOUT THE WORKING GROUP
The Working Group is initiating a project focused on the development of Science-Based Principles for classifying foods based on processing and formulation. The goal of the Principles will be to ensure that food categorization schemes are based in the most up-to-date understanding of processing and formulation effects on health. The Working Group will engage diverse perspectives from government, industry, and academic researchers and policy-makers that develop and apply food classification schemes.
To learn more, contact science@iafns.org.