As ultra-processed foods (UPFs) fill our grocery aisles, many people are questioning their healthiness. The term “ultra-processed” isn’t universally defined, which leads to confusion among customers and policymakers alike. This lack of clarity has driven discussions within the nutrition field about the role of food processing.
Karsten Smet, CEO of the ACI Group, emphasizes that processing isn’t bad in itself. He advocates for transparency from ingredient suppliers and encourages them to work with policymakers. “We need to reformulate foods with natural ingredients and adopt cleaner processing technologies,” he says. This proactive approach can boost food innovation and consumer trust.
On the other hand, Specialised Nutrition Europe (SNE) stresses that processing is crucial for food safety and nutrition, especially for vulnerable groups like infants. Beat Späth, SNE’s secretary general, points out that many foods are processed for valid reasons, such as nutrition accessibility. They argue against demonizing all processed foods, particularly when strict EU regulations ensure safety for baby products.
Despite these viewpoints, UNICEF has raised alarms about UPFs, linking them to poor dietary choices among children. This is concerning as children are especially prone to unhealthy food marketing. Smet acknowledges that although some UPFs can lack nutrients, it’s vital to distinguish between harmful processing and beneficial methods.
Statistics show that UPFs, driven by globalization and urbanization, are becoming more common, especially in West Africa. The regional shift to these foods can lead to serious health implications, including obesity and hidden hunger. Research indicates that processed foods often rely on unhealthy fats and sugars, potentially impacting metabolic health.
In response to the challenges of UPFs, Smet looks to future regulations. California’s Assembly Bill 1264 aims to define ultra-processed foods more clearly and phase out specific items in schools by 2035. He believes this could lead to broader changes, prompting companies to rethink their ingredients.
To improve consumer perceptions, Smet suggests using natural additives and transparent storytelling in marketing. Consumers are increasingly interested in understanding the ingredients in their food. He champions innovations like plant fibers that stabilize textures and fermentation methods that extend shelf life without resorting to heavy processing.
Smet calls for collaboration among companies, scientists, and regulators to develop evidence-based definitions of ultra-processing. By focusing on responsible processing, the industry can contribute positively to public health.
In summary, while ultra-processed foods pose challenges, understanding and improving food processing can lead to healthier options. Through innovation and transparency, stakeholders can work together to make informed choices that benefit everyone.
For a detailed look at UPFs and children, check out UNICEF’s report.
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UPFs, Food Processing, Food Nutrition, Healthy Diets
