The EUFIC webinar on Ultra-Processed Foods (UPFs) addressed the complex relationship between European consumers, dietary habits, and the classification of UPFs. The session underscored the need for evidence-based information to guide public policy, with a focus on growing concerns about UPFs and their impact on health. The webinar featured interactive polling, revealing high UPF consumption among children and varying perceptions of their nutritional value. Key discussions included the influence of marketing, family environments, and how UPFs affect food literacy, cognitive function, and children’s eating behaviours.
Courtesy of EUFIC
Key Topics Discussed
- Impact of Food Environments:
The prevalence of UPFs, especially in family and school settings, was discussed. Research shows that parental involvement, such as cooking programmes or apps, can help children develop healthier food preferences and reduce the appeal of UPFs.
Food literacy was identified as essential for empowering children to make informed food choices. The importance of bottom-up approaches to address UPF consumption was highlighted.
- Sensory, Psychosocial, and Environmental Appeal:
Sensory factors, marketing strategies, and the environment contribute to the widespread appeal of UPFs. Suggestions were made to make whole foods equally desirable to children.The lack of a unified definition for UPFs was noted as a barrier to both research and consumer understanding.
- Consumer Perceptions:
Surveys revealed consumer scepticism towards UPFs, especially vegan options, which hinders the acceptance of sustainable alternatives. Women, in particular, were found to be more sceptical than men. The webinar emphasised the need for a more nuanced food classification system to help inform public policy and consumer choices. Comparisons were made between the NOVA classification and a proposed “process score” system to better assess food processing levels.
- Challenges for Manufacturers:
Manufacturers face challenges in reformulating products to reduce processing while maintaining competitiveness and consumer satisfaction. Natural ingredients were prioritised, with collaboration between academia, government, and industry encouraged to clarify definitions and guide informed decisions about food processing.
- UPFs and Children’s Consumption:
The significant consumption of UPFs among children was discussed, with the goal of developing low-processed alternatives that focus on authenticity and building consumer trust.
- Food Labelling and Classification:
The complexities of food labelling and classification were explored, with some current systems deemed misleading and potentially a barrier to healthier food choices. Proposals for a simplified index to help consumers make informed decisions were discussed.
There is growing demand for low-processed products made from natural ingredients, despite challenges like the higher cost of sourcing quality ingredients. Transparency in labelling was also seen as a key driver for consumer trust.
- Socio-Economic Factors and Access to Healthy Foods:
Socio-economic factors were emphasised as a major influence on food consumption patterns. Lower-income families often consume more UPFs due to affordability and limited access to healthy, minimally processed foods. Wealthier individuals, in contrast, tend to have better access to fresh produce.
The gender divide was also noted, with women typically spending more time on cooking, which impacts the perception of healthy eating.
- Empathy in Addressing Food Choices:
The importance of a respectful and empathetic approach to food choices in underprivileged communities was stressed. It was suggested that instead of demonising UPFs, a more effective approach would be to offer healthier, culturally appropriate alternatives that are both affordable and accessible.
Marketing, food insecurity, and economic constraints were acknowledged as key challenges. The webinar called for supportive solutions and community-level engagement to guide families towards better nutrition without judgement.
Webinar Insights on Food Policy and Reformulation
The discussion highlighted that many consumers are unaware of the UPF classification and tend to express scepticism towards highly processed foods, particularly vegan options, which can hinder the acceptance of sustainable alternatives. Women were noted to be more sceptical than men.
A key point was the need for a more nuanced food classification system to inform public policy and consumer choices, with comparisons made between the NOVA classification and a proposed “process score” system to better understand food processing levels and their health implications.
The conversation also explored the challenges manufacturers face in reformulating products to reduce processing while maintaining competitiveness and consumer satisfaction. The importance of natural ingredients was emphasised, along with the need for collaboration among academia, government, and industry to create clearer definitions and tools that guide informed decisions about food processing.
The webinar also addressed the significant consumption of UPFs among children and proposed solutions to develop low-processed alternatives that prioritise authenticity and consumer trust.
Speakers also highlighted the complexities of food labelling and classification, suggesting that current systems might mislead consumers and create barriers to healthier food options. They proposed a simplified index that could help consumers make informed choices without causing confusion.
In the context of the broader food industry, speakers encouraged collaboration to foster healthier dietary habits and address the needs of vulnerable groups, such as children.
Conclusion
The EUFIC webinar concluded with a call for continued collaboration among academia, healthcare, industry, and government to improve food literacy and promote healthier dietary habits. There was an emphasis on the need for clearer food classifications, simplified labelling, and the development of more accessible, nutritious alternatives for all communities, particularly those facing socio-economic challenges. The webinar encouraged ongoing dialogue to address the growing concerns surrounding UPFs and to find solutions that consider both the health and practical realities of food choices.
Our take on the Webinar
Food Processing: Necessary, Misunderstood, and More Than Just Nutrition.
The conversation surrounding ultra-processed foods (UPFs) must also acknowledge the essential role that food processing plays in ensuring food safety, extending shelf life, and improving access to a wide variety of foods. Not all processing is detrimental to the nutritional profile of food. In fact, certain processes, such as pasteurisation, fermentation, and canning, are crucial for making food safe to consume by eliminating harmful bacteria, pathogens, or toxins. These processing techniques are integral to modern food systems and prevent foodborne illnesses, ensuring the health and well-being of consumers.
The challenge lies in distinguishing between processing that is necessary for safety, convenience, and preservation, and processing that involves excessive additives, sugars, fats, or ingredients that can undermine the nutritional value of food. It is essential to make this distinction because some processing methods do not significantly alter the nutritional quality of the product but rather make it safer or more convenient for consumers.
For example,Pasteurisation prevents harmful bacteria in dairy, freezing locks in nutrients, and canning reduces food waste while keeping products available year-round.
The issue isn’t processing itself but how it’s used. Instead of automatically linking processing with poor nutrition, we need a more informed discussion—one that recognises its benefits while advocating for transparency and healthier options. Demonising all processed foods oversimplifies a complex issue, and ultimately, consumers deserve clarity, not confusion. Therefore, food processing, in its many forms, should not be automatically associated with a negative nutritional profile.
Instead of demonising all forms of processing, the focus should be on educating consumers about the types of processing that contribute to food safety, convenience, and nutritional preservation. By doing so, we can foster a more nuanced understanding of food and encourage healthier choices, while still recognizing the essential role of food processing in the modern food supply chain. This approach will also allow for more informed decision-making by consumers, without creating unnecessary stigma around foods that are both safe and nutritious. A more transparent and nuanced approach to food classification would help consumers make informed choices without unnecessary fear.
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