What’s Next for Ultraprocessed Foods?
As the FDA delays its highly anticipated definition of ultraprocessed foods, the spotlight is now on Congress to take action. The FDA recently postponed the release of its definition of ultraprocessed foods, opting instead to announce details at a later date. In the meantime, the agency has proposed adding more transparency to the ingredients approval process known as Generally Recognized As Safe (GRAS).
Although a proposed definition has been submitted to the White House for review, it is important to note that a white paper is not legally binding and should be seen as guidance rather than an enforceable rule.
Ultraprocessed foods, which are typically characterized by industrial processing or the inclusion of additives like artificial flavors and added sugars, lack a global standard definition. Health and Human Services Secretary Robert F Kennedy Jr. has been working towards formalizing a definition, which could pave the way for increased regulation on popular products such as chips and sodas. Despite the challenges in defining ultraprocessed foods, the FDA remains committed to making it a priority.
In response to the FDA’s efforts, HHS has encouraged Congress to take legislative action to strengthen the safety of the American food supply, specifically regarding ultraprocessed foods and ingredients transparency.
Meanwhile, Congress has introduced two bills related to food labeling that could result in conflicting definitions of ultraprocessed foods. Senator Bernie Sanders’ proposal calls for warning labels on foods containing industrial ingredients, with exemptions for items meeting FDA’s “healthy” criteria. Senators Richard Blumenthal and Cory Booker’s proposal requires the FDA to establish definitions for terms like “ultraprocessed,” “not ultraprocessed,” and “natural,” with restrictions on what can be classified as “natural” or “healthy.”
While federal guidance is still pending, states like California have taken matters into their own hands by enacting their own definitions of ultraprocessed foods. The food industry, however, has pushed back against these efforts, arguing that a standardized definition lacks scientific basis and could lead to consumer confusion and increased costs.
As the debate continues, experts in the food science community suggest focusing on nutritional quality rather than just processing methods. The Institute of Food Technologists emphasizes the importance of evaluating ingredients based on their nutritional content and function, rather than solely on how they are processed.