IFT Ultra-Processed Foods Content Collection
Explore IFT's scientific content on ultra-processed foods.
Ultra-processed Foods At A Glance
Learn common misconceptions and explore landmark studies on UPFs.
Peer-Reviewed Journal Articles
Comprehensive Reviews in Food Science and Food Safety (free access for IFT members)
Designing healthier and more sustainable ultraprocessed foods March 2024
Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods September 2023
The clean label trend: An ineffective heuristic that disserves both consumers and the food industry? November 2022
Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing May 2021 (open access)
Dietary advanced glycation end‐products: Perspectives linking food processing with health implications September 2020
Journal of Food Science
Influence of (ultra-)processing methods on aquatic proteins and product quality December 2024 (free access)
Evaluation of the nutritional quality of ultra‐processed foods (ready to eat + fast food): Fatty acids, sugar, and sodium August 2022 (subscription access)
The monthly Industrial Applications column frequently discusses UPF research: October 2022, October 2023, June 2024 (free access)
Food Technology Magazine
Navigating Next-Gen Nova, February 2025
Trust the Process: A Food Scientist’s Perspective on Nova, February 2025
Background Information on Food Processing
From our blog: Why All the Confusion About Processed Foods
From Comprehensive Reviews: Processed foods: From their emergence to resilient technologies September 2023