Ultra-processed food

Ultra-processed foods (UPF) is a category of the nova classification that described a group of food that are typically industrially manufactured, generally derived from natural food or synthesized from other organic compounds. UPFs are typically formulated to be convenient, shelf-stable, and hyperpalatable, often through the use of food additives such as preservatives, emulsifiers, colourings, and flavourings. UPFs typically undergo processes such as moulding, extrusion, hydrogenation, or frying. There is currently no commonly accepted definition of ultra-processed food by codex alimentarius and food regulators such as the European Food Safety Authority.

Ultra-processed foods first became ubiquitous in the global food systems starting in the 1980s, with the term "ultra-processed food" gaining prominence after a 2009 paper by Brazilian researchers as part of the Nova classification system. In the Nova system, UPFs include most industrially produced bread and other mass-produced baked goods, frozen pizza, instant noodles, flavored yogurt, fruit and milk drinks, diet products, baby food, and most of what is considered junk food. The category also includes infant formula and food for medicinal purposes. The Nova definition considers ingredients, processing, and how products are marketed; nutritional content is not evaluated.

As of 2024, research into the effects of UPFs is rapidly evolving. As of 2026, there have been only few clinical trials which provide limited evidence for an adverse health impact of these foods.