Nutritionists distinguish between processed and ultra-processed foods

Nutritionists are clarifying the distinctions between minimally processed, industrial, and ultra-processed foods to help consumers make healthier choices. According to the NOVA classification system, food is categorized based on the extent and purpose of industrial processing.

Minimally processed foods undergo simple techniques such as cleaning, drying, or peeling to increase durability and safety without fundamentally changing the product. Industrialized foods, such as cheese, may involve adding ingredients like salt or yeast to alter sensory characteristics and shelf life.

In contrast, ultra-processed foods are characterized by intense industrial transformations. These products are often made from food derivatives—such as flours, oils, and isolated proteins—combined with various additives including flavorings, colorants, emulsifiers, and thickeners. Experts warn that ultra-processed products are linked to health issues such as obesity, heart disease, and mental health concerns. Consumers are advised to check ingredient lists; long lists containing difficult-to-pronounce additives typically indicate an ultra-processed product.