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 what characteristics should be used, how they are measured, and their implications for health. In fact, there remains no clear definition to capture these foods, as noted by the 2025 Federal Request for Information “…to help develop a uniform definition of ultra-processed foods…” [Docket No. FDA-2025-N-1793]. There are clear opportunities for alignment across stakeholders to better understand the impact of relevant food characteristics to health.

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 led the drafting of the Principles.

Learn about the Principles here.

Writing Team:

Jodi Bernstein, PhD RD, Jodi Bernstein Medical Writing

Andrew Brown, PhD, University of Arkansas for Medical Sciences

Mario Estevez, DVM PhD, Universidad de Extremadura

Britt Burton Freeman, PhD, Illinois Institute of Technology

Julie Hess, PhD, USDA ARS

Patrice Hubert, PhD RD, Monell Chemical Senses

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