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US industry panel recommends new UPF policy definition

15 Jun 2026

US-based Healthy Eating Research has proposed an ingredient-based approach to defining ultra-processed foods (UPFs) to make them easier to identify for policy purposes.

The Healthy Eating Research (HER) team set up an expert panel to discuss the latest insights into ultra-processed foods (UPFs) with the aim of developing a clear, easy-to-use definition of UPFs for policy purposes.

Its proposal – an ingredient-based approach – is designed to make it easier to identify UPFs in policy and programme settings while helping policymakers take action to reduce the availability and consumption of UPFs.

UPFs have no definitionDespite growing interest in UPFs among leading health groups, policymakers and the general public, there is still no consensus on how to define UPFs. These foods contain few or no whole-food ingredients and undergo intensive physical and chemical processing to achieve a long shelf life and high sensory appeal.

“Achieving agreement on a clear, evidence-informed UPF definition is especially important for designing effective policies to lower exposure to and consumption of UPFs, and ultimately improving health,” Megan Lott, deputy director of Healthy Eating Research, told Ingredients Network.