Processed and ultraprocessed foods
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NOVA classification system processed ultraprocessed foods definition groups 2024
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NOVA classification ultraprocessed food definition
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Here is a thorough breakdown of the NOVA Classification System - the most widely used framework for categorizing foods by the extent and purpose of processing.
The NOVA Classification System
NOVA was developed by epidemiologist Carlos Monteiro and colleagues at the University of São Paulo, Brazil. First published in 2009 and refined through 2019, it is now used by the FAO, WHO, and public health researchers globally.
The key principle: NOVA classifies foods not by nutrients (calories, fat, sugar), but by why and how much a food was processed.
Group 1 - Unprocessed or Minimally Processed Foods
Definition: Edible parts of plants (fruits, seeds, leaves, stems, roots, tubers) or animals (muscle, fat, offal, eggs, milk), fungi, algae, and water - separated from nature and either unaltered, or altered only by simple industrial processes that do not add salt, sugar, oils, or other substances.
Allowed processes: drying, powdering, squeezing, crushing, grinding, fractioning, steaming, boiling, roasting, pasteurization, chilling, freezing, vacuum packaging, non-alcoholic fermentation.
Purpose of processing: extend shelf life, allow safe storage, or facilitate preparation - without fundamentally altering the food.
Examples:
- Fresh, frozen, or dried fruits and vegetables
- Plain whole grains (rice, wheat, oats, corn)
- Dried legumes (lentils, chickpeas)
- Fresh or frozen meat and fish
- Plain eggs and milk
- Unsalted nuts and seeds
- Plain yogurt (no additives)
- Teas, coffees, natural fruit juices (no added sugar)
Group 2 - Processed Culinary Ingredients
Definition: Substances obtained directly from Group 1 foods or from nature through pressing, refining, grinding, milling, or drying. Used in kitchens to prepare, season, and cook Group 1 foods. Not meant to be eaten alone.
Examples:
- Vegetable oils (olive oil, sunflower oil, coconut oil)
- Butter and lard
- White, brown, and raw sugar; molasses; honey
- Flour and starches (corn starch, potato starch)
- Salt (mined or from seawater)
- Vinegar
- Maple syrup
Group 3 - Processed Foods
Definition: Products made by adding Group 2 ingredients (salt, oil, sugar, vinegar) to Group 1 foods, using preservation methods such as canning, bottling, and fermentation. Usually 2-3 ingredients. Recognizable as modified versions of original foods. Meant to be consumed as part of meals or dishes.
Examples:
- Canned or bottled vegetables and legumes (in brine or oil)
- Fruits preserved in syrup
- Canned or tinned fish (tuna in oil, sardines)
- Salted or sugared nuts
- Cured meats: ham, bacon, smoked fish, jerky
- Cheese (produced by adding salt and cultures to milk)
- Freshly baked breads (simple: flour, water, yeast, salt)
- Beer, wine, cider (fermented)
Group 4 - Ultraprocessed Foods (UPFs)
Definition: Industrial formulations made mostly or entirely from substances extracted from foods (fats, starches, added sugars, proteins) or derived from food constituents (hydrogenated fats, modified starches) or synthesized in labs (flavor enhancers, colorants, emulsifiers, preservatives, anti-foaming agents, bulking agents, de-foaming agents, anti-caking agents, glazing agents). They contain little to no whole food and typically have 5+ ingredients - many of which would not be found in a home kitchen.
Markers used to identify Group 4:
- Ingredients like high-fructose corn syrup, hydrolyzed proteins, soy protein isolate
- Additives for texture, color, flavor: emulsifiers (e.g., soy lecithin, carrageenan), stabilizers, flavor enhancers (MSG), artificial colors, artificial sweeteners
- Processes: extrusion, moulding, pre-frying, hydrogenation
- The "NOVA practical guide" suggests: if a product contains any substance you wouldn't find in a home kitchen (e.g., "modified starch," "xanthan gum," "sodium stearoyl lactylate"), treat it as Group 4.
Purpose: Not to preserve or prepare food, but to create hyperpalatable, highly profitable, convenient products with long shelf lives that can replace freshly prepared meals.
Examples:
- Carbonated soft drinks, energy drinks, sweetened flavored dairy drinks
- Flavored chips, crackers, and packaged snacks
- Packaged bread, buns, and pastries (commercially produced)
- Breakfast cereals with flavorings/colorings
- Candy and chocolate bars
- Most instant noodles and soups
- Hot dogs, chicken nuggets, fish sticks
- Margarine and spreads
- Packaged ready-to-eat or heat meals (frozen pizza, TV dinners)
- Infant formulas and meal-replacement shakes
- Most fast-food items
How to Tell Groups Apart in Practice
| Question | If yes... |
|---|---|
| Is it a raw or simply dried/frozen food? | Group 1 |
| Is it a pure fat, sweetener, salt, or starch used for cooking? | Group 2 |
| Is it a whole food + salt/oil/sugar, canned or cured? | Group 3 |
| Does it contain additives or ingredients no home kitchen would use? | Group 4 |
Criticisms and Evolving Debate
NOVA has broad adoption but also faces legitimate criticism:
- Heterogeneity within Group 4: Plain infant formula and sweetened soda are both Group 4, despite very different health profiles.
- Alternative frameworks: Systems like Siga add nutritional quality as a second axis; others classify by specific food additives.
- WHO working definition (2024-2025): WHO was developing a new operational UPF definition as of late 2024, and a 2025 systematic review (PMID 40655201) found at least 10 other classification frameworks in use beyond NOVA.
- Industry concerns: A broad Group 4 category makes product reformulation difficult because even nutritionally improved products may still be labeled "ultraprocessed."
- A 2026 Healthy Eating Research expert panel recommended refined UPF definitions for U.S. policy, noting that 80% of recent U.S. legislative proposals on UPFs emerged in just the first half of 2025.
Bottom line: NOVA Group 4 (ultraprocessed) is the category getting the most research and policy attention - defined by the industrial nature of its formulation, not its calorie or nutrient content. The system's strength is its focus on food matrix and processing purpose rather than just nutrients.
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