A roundtable bringing together experts from nutrition and food science attracted over 1000 attendees from 78 Nations on 16 and 30 October 2025. Organized by the International Union of Food Science and Technology (IUFoST) and the United Nations Industrial Development Organization (UNIDO) and co-chaired by the President of the International Union of Nutritional Sciences (IUNS) and IUFoST President, new insights were generated on the science behind processed foods.
89% responded that ultra-processed foods can be part of a healthy diet if reformulated and guided by nutrition science. They also commented on the limited collaboration (25%) between Food Scientists and Nutritionists. The importance of separating ‘formulation' and 'processing’ as distinct factors affecting nutrition was recognized by the majority (93%). Finally, few countries (16%) have adopted the current NOVA in food policy.
"Indiscriminate use of the Current NOVA classification will be of major consequence to public health, notably in those living in LMIC, by impacting on food fortification and the development of low cost high nutritive value foods for enhanced nutrition"
- commented Prof Jeyakumar Henry.
Key Discussion Insights
- Defining Processing vs. Ultra-Processing - Experts agreed that 'processing' is not synonymous with 'ultra-processed.' Erich Windhab described processing as a scientific toolbox that improves safety and palatability. Jeyakumar Henry stressed distinguishing between the process itself and the final product.
- Collaboration Gap - Only 25% of respondents felt that food technologists and nutrition scientists collaborate sufficiently. Hyun Sook Kim emphasized integrating nutrition into food technology design and policymaking.
- Evidence-Based Frameworks - Samuel Godefroy warned that unscientific classification systems could mislead consumers and weaken trust. He called for robust, data-driven methodologies aligned with Codex principles.
- Beyond NOVA - The IUFoST NOURISH model incorporates safety, palatability, sustainability, affordability, and convenience alongside nutrition to enable quantifiable, balanced classification.
Questions of Particular Interest
- How can AI and digital tools accelerate functional and sustainable food design?
- Can digestibility and bioavailability be measured in the same framework?
- How can cultural diversity in food processing be respected within global frameworks?
- What is the greatest risk if classification lacks a solid scientific base? Top responses: misleading consumer information and loss of trust.
Participant Reflections
“Such an enlightening discussion! The integration of formulation and processing metrics like ΔNRF is a game changer for evidence-based food policy.”
“We cannot do without processing. What we need is a clear, scientifically defined framework for its impact on health.”
Next Steps
IUFoST, IUNS, and UNIDO will continue to work together to inform Codex deliberations and public understanding of the role of processing in global nutrition and sustainability.
For updates, visit www.iufost.org or join us in our work to present science-based solutions to global food systems issues.
More info and videos about these roundtables:
From Lunchbox to Lab: The Science Behind Processed Foods
From Lunchbox to Lab: The Science Behind Processed Foods Interactive Dialogue
