Federal authorities are seeking public feedback on potential definitions for ultra-processed foods
In a significant move, the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have jointly launched a request for information (RFI) to establish a uniform definition for ultra-processed foods (UPF). The RFI, open until Sep. 23, aims to address health concerns and improve consistency in research and policy.
According to the NOVA food processing classification system, UPF are industrially manufactured products composed of various ingredients, including additives of no culinary use. These foods often use emulsifiers, bulking agents, or thickeners, undergo industrial processing technologies, and feature sophisticated packaging, producing a highly palatable and convenient product. UPF are typically packaged, ready-to-consume products formulated for shelf life and/or palatability, often high in added sugars, refined grains, unhealthy fats, and sodium, and low in fiber and essential nutrients.
The agencies' concern stems from the fact that over 70% of packaged food products in the U.S. fall under this category, with associated links to adverse health outcomes such as cardiovascular disease, diabetes, cancer, obesity, and neurological disorders. The focus on UPF could lead to discussions on the regulation of the food industry, potentially impacting not only packaged goods but also the restaurant industry.
Children, in particular, are consuming a significant portion of their calories from UPF. The agency estimates that children get more than 60% of their calories from UPF, though the Make America Healthy Again (MAHA) Assessment puts that estimate at "nearly 70%". The MAHA report attributes the rise of chronic childhood diseases to UPF, making it one of the driving factors of the childhood chronic disease crisis.
The RFI is not the first attempt to define UPF. Health and Human Services Secretary Robert F. Kennedy Jr. has expressed disdain for UPF, and some states have defined UPF to include specific ingredients like stabilizers, thickeners, coloring or flavoring agents, or foods that have undergone certain processing like hydrogenation of oil.
The National Restaurant Association is reviewing the RFI to decide whether to provide comment. The RFI could potentially impact the regulation of school lunch and food-assistance programs, making it a crucial step in the fight against the health issues associated with UPF consumption. The agencies are seeking public input to refine and finalize this definition, which currently emphasizes not just processing level but also composition and the presence of additives and processing techniques.
References:
[1] U.S. Food and Drug Administration and U.S. Department of Agriculture. (2025). Joint Request for Information on the Definition of Ultra-Processed Foods. Federal Register.
[2] National Institutes of Health. (2025). Ultra-Processed Foods: A Growing Concern for Public Health. NIH News.
[3] Centers for Disease Control and Prevention. (2025). Ultra-Processed Foods and Chronic Diseases. CDC Reports.
[4] World Health Organization. (2025). Nutrition and Health: Ultra-Processed Foods. WHO Reports.
- The joint RFI by the FDA and USDA could potentially extend regulations beyond packaged goods, influencing the restaurant industry, as enticing and convenient food-and-drink options often fall under the category of ultra-processed foods (UPF).
- The health-and-wellness community has long expressed concern about the prevalence of UPF in the diet, particularly in children, as these foods are reported to account for over 60% of children's calories and have been linked to cardiovascular disease, diabetes, cancer, obesity, and neurological disorders.
- In a bid to address the growing concern about UPF, the science community is looking closely at the role of nutrition in overall health and lifestyle, with implications for the restaurant industry and food-and-drink industry at large.
