Clarity needed in classification systems for processed foods, urges EUFIC
26 Mar 2021 --- Current food classification systems for processed foods lack consistency and consensus, often leading to confusion and debate even among scientists, according to a new study in the journal Trends in Food Science & Technology.
Researchers from the UK University of Surrey and European Food Information Council (EUFIC) reviewed over 100 scientific papers to examine if different criteria exist in developing classification systems for processed foods and, if so, what distinguishes them.
“Heightened discussions”
Speaking to FoodIngredientsFirst, Christina Sadler, senior manager at EUFIC and PhD candidate at the University of Surrey, says processed food classification systems are currently being used in research, dietary guidelines and product development.
“There is a heightened discussion about the value and meaning of such categorization.”
Consumers are increasingly prioritizing health in their purchase decisions compared to before the COVID-19 pandemic.Recent surveys suggest that consumers increasingly prioritize health in their purchase decisions compared to before the pandemic, notes Sadler.
“There are ongoing research studies on the influence of COVID-19 on our lifestyles and eating practices. For instance, it remains to be seen whether people are now cooking at home more often, or relying on processed food products with a long-shelf life, and then what impact this has on dietary intakes,” she further explains.
Manufacturers may help understand the risks and benefits of food processing by clearly communicating food processing techniques they use in the manufacture of their products and ingredients and why, Sadler affirms.
Food classification
Systems that categorize foods according to their “level of processing” have been used to predict diet quality and health outcomes, inform guidelines and in product development.
Researchers found that most classification system’s criteria are not aligned with existing scientific evidence on nutrition and food processing.
It is thought that this may stem from different perspectives and intentions behind the development of some classification systems.
Researchers also noted a failure to include nutritional content measurements within some systems, which may be confusing to consumers.
The authors contrast this with nutrient profiling schemes such as Nutri-Score, which converts the nutritional value of products into a simple code consisting of five letters.
Only a few of the classification systems examined in the analysis also acknowledge food processing done at home and instead focus more on industrially processed foods. Researchers believe that this omission is misguided as homemade food is not automatically a healthier choice.
Ultra-processed foodsResearchers reviewed over 100 scientific papers to examine if different criteria exist in developing classification systems for processed foods.
Categorization of foods deemed “ultra-processed” and what is meant by the term was also examined by researchers.
While there is a lot of confusion and disagreement about the term, from the evidence available, it is thought that these foods could relate to obesity by energy density and food properties such as texture. However, this will need confirmation through further research studies.
“We found that food processing and the degree of processing used are interpreted in different ways by different classification systems,” adds Sadler.
“It is concerning that there are no clear agreements on what features make food more or less processed, and how this relates to healthy eating advice, which may make it more difficult for consumers to make informed choices consistently.”
According to Sadler, some concerns about ultra-processing appear to be communication or regulatory issues, such as the marketing of reformulated or fortified products.
“For example, when processed ingredients are marketed as ‘real foods’ such as a product containing strawberry flavoring labeled with an image of a strawberry.”
“What is needed is a clarification of the underlying methods, meanings and rationales of food classification systems so that foodstuffs can be classified consistently. This will help inform public health and ensure we eat a more balanced diet,” she concludes.
By Elizabeth Green
