IFT to Host Webinar Exploring the Latest Scientific Research Around Ultra-processed Foods

CHICAGO – February 11, 2025 – The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, will host “Navigating the Science of Ultra-processed Foods” on Wednesday, February 19, 2025, from 9:00 a.m. to 10:00 a.m. CST. The webinar will explore how food scientists can help develop future research, create methodologies, and collaborate with other disciplines to better communicate around the varied nutritional aspects of ultra-processed foods (UPFs).

The webinar will also dive into efforts to build consensus in the global food science community around updating the Nova classification to consider the nutritional context and food matrix effects of UPFs. The Nova definition of UPFs is a broad category including foods ranging from whole grain breads and yogurt to cookies and cakes. As UPFs make up 70% of the U.S. food supply, making general nutritional recommendations across the category is challenging. The webinar will explore the latest research on improving the definition of UPFs and untangling consumer confusion.

The webinar is presented by IFT’s Food Technology magazine and sponsored by IFT’s Journal of Food Science.

“UPFs are a widely discussed facet of our food system, and with that discussion comes much consumer confusion. The upcoming webinar will help address that confusion and dive into the work that researchers across the globe are doing to expand our understanding of this category,” said Bill McDowell, Editor-in-Chief of Food Technology and Vice President, Content and Channel Strategy, at IFT.

The webinar will feature the following speakers:

• Susanne Gjedsted Bügel, PhD, Professor and Head of Section, Nutrition and Health in the Department of Nutrition, Exercise and Sports at the University of Copenhagen
• Matt Teegarden, PhD, Manager, Regulatory Affairs – Nutrition at Abbott Nutrition.

Bügel will discuss her work on the University of Copenhagen’s new two-year initiative around updating the Nova classification, while IFT member Teegarden will provide insight into the current Nova classification of UPFs, the gaps in research, and how methodologies might be developed to take into account the varied nutritional and other aspects of UPFs.

The webinar is free for IFT members and $49 for non-members. Register for the webinar.

The February issue of Food Technology magazine features a profile on Bügel and her scientific research as well as an op-ed by Teegarden on UPFs. The issue also includes a dialogue from University of Minnesota, Twin Cities professor and IFT member Joanne Slavin, PhD, on the upcoming 2025-2030 edition of the Dietary Guidelines for Americans (DGA) and what the updated guidelines say about UPFs. Additionally, the most recent episode of Omnivore, the award-winning companion podcast to Food Technology, features further insights from Teegarden and Slavin. Bügel will be interviewed in an upcoming episode released on February 17.

IFT’s Journal of Food Science, a highly respected peer-reviewed journal featuring the latest scientific food research, is set to release a special issue on UPFs in the coming weeks. The issue will explore the most recent advances in the characterization of UPFs, the impact of innovative ingredients and technologies on their quality and safety, the expectation and perception of consumers, and the influence of their consumption on nutrition and health.

About Institute of Food Technologists

The Institute of Food Technologists (IFT) is a global organization of approximately 11,000 individual members from more than 90 countries committed to advancing the science of food. Since 1939, IFT has brought together the brightest minds in food science, technology and related professions from academia, government, and industry to solve the world’s greatest food challenges. IFT works to ensure that its members have the resources they need to learn, grow, and innovate to advance the science of food as the population and the world evolve. IFT believes that science and innovation is essential to ensuring a global food supply that is sustainable, safe, nutritious, and accessible to all. For more information, please visit ift.org.

Media Contacts

Dennis Van Milligen
Director, External Relations
Institute of Food Technologists
630-853-3022
[email protected]

Frannie Comstock
Manager, PR and Organizational Communications
Institute of Food Technologists
513-374-8900
[email protected]