Science-Based Principles for Food Classification Based on Processing and Formulation to Support Public Health

It is critical to advance consensus across the food and nutrition community on the evidence requirements for classifying foods based on processing and formulation to promote public health. Controversy has marked discussions about processed foods and what is classified as a processed food versus “ultra-processed foods” (UPFs). In meeting 7 of the 2025 Dietary Guidelines Advisory Committee (DGAC), members noted that a better definition of UPFs is required for evidence synthesis to successfully proceed.

The goal of this effort is to deliver 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 will lead the drafting of the Principles. The draft Principles will undergo iterative feedback from the broader food and nutrition community through a variety of mechanisms. The feedback will be considered by the Writing Team as they refine the Principles prior to submission to a peer-reviewed journal.

Writing Team:

Jodi Bernstein, PhD RD, JB Medical Writing

Andrew Brown, PhD, University of Arkansas for Medical Sciences

Paige Cunningham, PhD, Penn State University

Mario Estevez Garcia, PhD, Universidad de Extremadura

John Hayes, PhD, Penn State University

Jessica Fanzo, PhD, Columbia University

Brit Burton Freeman, PhD, Illinois Institute of Technology

Julie Hess, PhD, USDA ARS

Year: 2024

View this project on the Center for Open Science's Open Science Framework

This work was supported by the IAFNS Food Classification Working Group