Group 1: Unprocessed or minimally processed foods
Group 2: Processed culinary ingredients Group 3: Processed foods Group 4: Ultra-processed foods
The Nova classification is a framework for grouping edible substances based on the extent and purpose of food processing applied to them.
Ultra-processed foods
The system has been used worldwide in nutrition and public health research, policy, and guidance as a tool for understanding the health implications of different food products.
NOVA classification’s attention to social aspects of food give it an intuitive character.
IT IS an effective communication tool in public health promotion, since it builds on consumers’ established perceptions.
Group 1: Unprocessed or minimally processed foods
Unprocessed foods are the edible parts of plants, animals, algae and fungi along with water, and includes minimally processed foods, which are unprocessed foods modified through industrial methods such as the removal of unwanted parts, crushing, drying, fractioning, grinding, pasteurization, non-alcoholic fermentation, freezing, and other preservation techniques that maintain the food’s integrity and do not introduce salt, sugar, oils, fats, or other culinary ingredients.
Additives are absent in this group.
Examples of unprocessed foods include fresh or frozen fruits and vegetables, grains, legumes, fresh meat, eggs, milk, plain yogurt, and crushed spices.
Processed culinary ingredients are derived from group 1 foods or else from nature by processes such as pressing, refining, grinding, milling, and drying, and includes substances mined or extracted from nature.
These ingredients are primarily used in seasoning and cooking group 1 foods and preparing dishes from scratch.
They are typically free of additives.
Some products in this group may include added vitamins or minerals.
Examples of group 1 include oils produced through crushing seeds, nuts, or fruits (such as olive oil), salt, sugar, vinegar, starches, honey, syrups extracted from trees, butter, and other substances used to season and cook.
Group 3: Processed foods
Processed foods are relatively simple food products produced by adding processed culinary ingredients (group 2 substances) such as salt or sugar to unprocessed (group 1) foods.
Processed foods are made or preserved through baking, boiling, canning, bottling, and non-alcoholic fermentation.
They often use additives to enhance shelf life, protect the properties of unprocessed food, prevent the spread of microorganisms, or making them more enjoyable.
Examples include cheese, canned vegetables, salted nuts, fruits in syrup, and dried or canned fish.
Breads, pastries, cakes, biscuits, snacks, and some meat products fall into this group when they are made predominantly from group 1 foods with the addition of group 2 ingredients.
Group 4: Ultra-processed foods
Industrially manufactured food products made up of several ingredients, including sugar, oils, fats and salt generally in combination and in higher amounts than in processed foods, and food substances of no or rare culinary use such as high-fructose corn syrup, hydrogenated oils, modified starches and protein isolates.
Group 1 foods are absent or represent a small proportion of the ingredients in the formulation.
Processes enabling the manufacture of ultra-processed foods include industrial techniques such as extrusion, moulding and pre-frying; application of additives including those whose function is to make the final product palatable or hyperpalatable such as flavors, colorants, non-sugar sweeteners and emulsifiers; and sophisticated packaging, usually with synthetic materials.
Processes and ingredients here are designed to create highly profitable:(low-cost ingredients, long shelf-life, emphatic branding, convenient ready-to heat,eat or to drink, tasteful alternatives to all other Nova food groups and to freshly prepared dishes and meals.
Ultra-processed foods are operationally distinguishable from processed foods by the presence of food substances of no culinary use with varieties of sugars such as fructose, high-fructose corn syrup, fruit juice concentrates, invert sugar, maltodextrin, dextrose and lactose; modified starches; modified oils such as hydrogenated or interesterified oils; and protein sources such as hydrolysed proteins, soya protein isolate, gluten, casein, whey protein and mechanically separated meat or of additives with cosmetic functions (flavors, flavor enhancers, colors, emulsifiers, emulsifying salts, sweeteners, thickeners and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents in their list of ingredients.
The Nova definition of ultra-processed food does not comment on the nutritional content of food and is not intended to be used for nutrient profiling.
Epidemiological studies have linked the consumption of ultra-processed foods with obesity, cardiovascular disease, hypertension, metabolic syndrome, depression, and various types of cancer.
The creation of ultra-processed foods is primarily motivated by economic considerations within the food industry.
The processes and ingredients used for these foods are specifically designed to maximize profitability by incorporating low-cost ingredients, ensuring long shelf-life, and emphasizing branding.
Ultra-processed foods are engineered to be convenient and hyperpalatable, making them a potential replacement for other food groups within the Nova classification, particularly unprocessed or minimally processed foods.
Limited use of processed foods, consuming them in small amounts as ingredients in culinary preparations or as part of meals based on natural or minimally processed foods is encouraged.