Controversy has emerged around classifying foods based on variable criteria that incorporate some degree of food processing and characteristics related to food formulation. Many of these foods include ingredients approved by food safety authorities. In addition, categorization of foods for research purposes is inconsistent, as documented in the peer-reviewed literature. Inconsistent classification can muddy research findings intended to support policy and dietary guidance. However, some global government authorities have recommended limiting certain foods based on these schemes. To ensure that dietary guidance and related policies have the intended benefits to public health, it is critical to ensure a foundation in science.
In May 2023, IAFNS hosted a workshop, “Considerations for Formulation and Degree of Processing in Food Classification Systems that Support Research,” which engaged an international body of cross-sector experts in discussions around the contributions of foods classified as “highly” or “ultra”-processed to nutrient intake and dietary patterns, as well as food acceptability and cost considerations. The roles and safety approval of food additives and the effects of processing on the food matrix were also considered. In addition, the event covered information gaps and research needs to better understand how the processing of food affects nutrition and health outcomes.
In 2024, IAFNS established a Working Group on Science-Based Principles for Food Classification to Support Public Health to focus on food classification by processing and formulation. Principles will be presented at an April 15, 2025, workshop during which Stakeholder feedback will be solicited to further refine the Principles for publication.
A 2024 publication that captures workshop discussions is available here, and videos from the workshop are available here.