Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis

Abstract

Objective: To elucidate which markers of ultra-processing (MUPs) and their combinations are best suited to detect ultra-processed food (UPF). Design: The study was based on the 206 food and 32 beverage items of the Oxford WebQ which encompass all major foods consumed in the UK. For each Oxford WebQ question, ingredient lists of up to ten matching different commercial products (n = 2,146) were researched online using data from the two market leaders of groceries in the UK sorted by relevance (Tesco) and by top sellers (Sainsbury’s), respectively. According to the NOVA classification, 65 MUPs were defined and if the ingredient list of a food product was positive for at least one MUP, it was regarded as UPF. The percentage of UPF items containing specific MUPs was calculated. In addition, all combinations of two to six different MUPs were assessed concerning the percentage of identified UPF items. Setting: Cross-sectional analysis Participants: None Results: A total of 990 products contained at least one MUP and were, therefore, regarded as UPF. The most frequent MUPs were flavour (578 items, 58.4 % of all UPF), emulsifiers (353 items, 35.7 % of all UPF), and colour (262 items, 26.5 % of all UPF). Combined, these three MUPs detected 79.2 % of all UPF products. Detection rate increased to 88.4 % of all UPF if ingredient lists were analysed concerning three additional MUPs, i.e., fibre, dextrose, and firming agent. Conclusions: Almost 90 % of all UPF items can be detected by six MUPs.

The Nutritional Quality of Food Donated to a Western Australian Food Bank

“…Food-based classification employed the NOVA system which categorizes foods into four groups based on the nature, extent, and purpose of industrial processing: Group 1 (unprocessed), Group 2 (processed culinary ingredient), Group 3 (processed), or Group 4 (ultra-processed) [ 52 ]. Ultra-processed foods (UPFs) can be identified based on the presence of cosmetic additives (e.g., colors, flavors, and texture enhancers such as emulsifiers) in the ingredient list, known as markers of ultra-processing (MUPs) [ 57 , 58 ]. Consumption of UPFs is associated with poor health and the development of chronic disease [ 52 ], and thus they were categorized as unhealthy.…”

Not Food: Time to Call Ultra-Processed Products by Their True Name

“…Although the original Swanson TV dinner was modeled after a homecooked turkey meal, with stuffing, potatoes, cornbread dressing, and gravy, there were additives such as monosodium glutamate, isolated starch, and color, to enhance flavor, texture, palatability, and visual appeal. These, along with the emulsifiers, isolated fibers, and firming agents added to later TV dinner renditions, are the key components of contemporary ultra-processed products [31]. In its first year of production, 1954, Swanson sold 5000 turkey dinners.…”