A new whitepaper from Planteneers has challenged the policies currently used to classify ultra processed foods.
The NOVA system, which categorises foods based exclusively on their degree of processing, has been used for 15 years to differentiate unprocessed, minimally processed, processed and ultra processed foods.
The company primarily refutes this classification system because it often determines that plant-based foods are ultra processed, and — therefore — unhealthy.
Within the whitepaper, Planteneers' Product Manager Rebecca Bohlmann looks at the controversial NOVA system.
"Given the increasing importance of plant-based alternatives globally, is a classification system based exclusively on levels of processing, while ignoring parameters like nutrition or product composition still appropriate?" questions Bohlmann.
The current iterations of the NOVA system classifies freshly baked break as processed food, regardless of its flour composition.
However, Planteneers notes that the distinction between white and brown bread is significant from a health perspective.
A similar trend is also seen for an organic soy drink containing only water and soybeans; with the addition of vitamin B12 taking the beverage into Group IV, the ultra processed category.
"The NOVA concept assumed that unprocessed foods are inherently healthier by nature, which isn't always accurate," notes Bohlmann.
"We believe it's vital to refine this categorisation framework to focus on nutritional value and evidence-based health outcomes, rather than looking solely at a food's degree of processing," she adds.
What about 'beneficial' processing?
Certain processing methods such as nutrient enrichment and fermentation can improve both food safety and nutritional content, though these methods are also picked up by the NOVA system.
"By adding wholefoods like vegetables and legumes, as well as vitamins, minerals and fatty acids to plant-based functional foods, we can improve the nutritional profile of the product," says Bohlmann.
However, this requires a new food classification, especially for plant-based alternatives.
"The composition and nutritional content are key parameters that are indispensable for the optimum health categorisation of food products," she asserts.
The discussion surrounding ultra processed foods and their consumption offers an opportunity for brands to do some consumer education, notes Bohlmann.
"In our estimation, the discussion around this topic will help the entire plant-based sector move forward and reach new milestones.”
“With this whitepaper we hope to drive the discussion further, and ideally spark more scientific studies on plant-based foods," she concludes.
The whitepaper is intended for important stakeholders like industry and science, as well as nutrition organisations and consumer associations.