Events

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

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The IAFNS Working Group on Food Classification has initiated a project focused on the development of Science-Based Principles for Classifying Foods Based on Processing and Formulation – to Support Public Health. The goal of this effort is to deliver statements (Principles) which researchers can agree are representative of the evidence required to classify foods based on processing and formulation.

Draft Principles for the classification of food based on processing and formulation will be presented and discussed at this Workshop.

This event is organized by IAFNS Working Group on Science-Based Principles for Food Classification based on Processing and Formulation in Support of Public Health. This work is supported by the USDA National Institute of Food and Agriculture, AFRI project 1033399.

Workshop on Science-Based Principles for Food Classification

About the Workshop

Learn more about our Food Classification Workshop.

Registration

Register to join the Workshop.

FAQs

Answers to frequently asked questions here!

Science-Based Principles for Food Classification Writing Team Meeting

Food Compass 2.0: An Updated Holistic Nutrient Profiling System

IUFoST Task Force Report on Processing for Nutrition, Diet and Health

Re-Engineering Foods for Health: An Opportunity to Engage in Research

Food Classification Workshop

Considerations for Formulation and Degree of Processing in Food Classification Systems that Support Research

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Q & A

Answers to frequently asked questions here!

By bringing together scientists from the public sector and the private sector we deliver science with impact. Together we can enable solutions that lead to positive change across the entire food and beverage ecosystem.

Learn more about our process for identifying research needs, ensuring public health benefit and conducting research with Scientific Integrity.

Publications

Toward a Science-Based Classification of Processed Foods to Support Meaningful Research and Effective Health Policies

Processed foods have been part of the American diet for decades, with key roles in providing a safe, available, affordable, and nutritious food supply. The USDA Food Guides beginning in 1916 and the US Dietary Guidelines for Americans (DGA) since 1980 have included various types of commonly consumed processed foods (e.g., heated, fermented, dried) as part of their recommendations. However, there are multiple classification systems based on “level” of food processing, and additional evidence is needed to establish the specific properties of foods classified as “highly” or “ultra”-processed (HPF/UPFs). Importantly, many foods are captured under HPF/UPF definitions, ranging from ready-to-eat fortified whole grain breakfast cereals to sugar-sweetened beverages and baked goods. The consequences of implementing dietary guidance to limit all intake of foods currently classified as HPF/UPF may require additional scrutiny to evaluate the impact on consumers’ ability to meet daily nutrient recommendations and to access affordable food, and ultimately, on health outcomes. Based on a meeting held by the Institute for the Advancement of Food and Nutrition Sciences in May 2023, this paper provides perspectives on the broad array of foods classified as HPF/UPFs based on processing and formulation, including contributions to nutrient intake and dietary patterns, food acceptability, and cost. Characteristics of foods classified as UPF/HPFs are considered, including the roles and safety approval of food additives and the effect of food processing on the food matrix. Finally, this paper identifies information gaps and research needs to better understand how the processing of food affects nutrition and health outcomes.

2023 Workshop Agenda

Find the meeting agenda here. Videos for the referenced meeting sections are available below.

Sections I & II

Section III

Section IV

Section V

Sections VII, VIII and IX