Are Feds Close to Defining Ultraprocessed Foods? Two Associations Seem Worried

It sounds like federal agencies are getting close to defining and maybe regulating ultraprocessed foods (UPFs). At least two food industry associations in separate announcements today (Oct. 23) urged USDA and FDA not to hastily create a definition of UPFs.

The American Frozen Food Institute (AFFI) “urged the agencies to not issue a proposed definition for UPFs at this moment and added that classifying foods based on processing or ingredients alone ignores that processing can deliver safe and accessible foods for Americans.”

The International Dairy Foods Assn. wrote, “Any attempts by the federal government to label … dairy foods as ‘ultraprocessed’ or ‘highly processed’ foods without the support of a robust body of science or clear scientific consensus will confuse consumers, hinder policymakers and reduce the consumption of nutrient-rich dairy products,” said Roberta Wagner, senior vice president of regulatory and scientific affairs for IDFA.

Both associations said their comments were in response to the agencies’ request for information to help define ultraprocessed foods. Both also said their announcements were coincidental, that they haven’t heard when the food agencies might propose a definition or how they would go about doing it.

“Nutrition policies must not intentionally or inadvertently discourage the consumption of nutrient-rich, yet under-consumed, food groups such as dairy” Wagner continued. “IDFA believes that setting a regulatory definition for ‘ultraprocessed’ or ‘highly processed’ foods is premature given the inconsistent and inconclusive body of existing science and the absence of causation between the consumption of these foods and specific negative health outcomes.”

Exemplifying the quandary of processing, Wagner pointed out, “To deliver nutritious foods to consumers of all socio-economic backgrounds living in varied communities across the country, dairy food makers use a variety of processing methods to ensure food safety (pasteurization), enhance nutritional value (fortification with vitamin D), meet consumers’ dietary needs (treatment with lactase enzyme to remove lactose), and extend shelf life to reduce food waste.”

“Frozen foods play a vital role in meeting the public health objectives of the Trump administration, thanks to using freezing as nature’s pause button,” said Alison Bodor, AFFI’s president/CEO. “Freezing locks in the nutrients of farm-fresh produce, helps consumer enjoy pre-portioned meals and control caloric intake, and increases access to quality food options. We urge the administration to consider these factors when determining any potential definition for ultraprocessed foods and recognize that freezing delivers public health benefits.”

AFFI’s comments emphasize the lack of scientific agreement around the level of processing required to be considered a UPF, as well as the lack of causal evidence linking processing to health-related outcomes, and notes that any regulatory definition to inform policy is premature at this time.

There were no new announcements about UPFs on the websites of FDA or USDA.