Ultra-processed foods: why food technology may be part of the solution
Rethinking the role of food processing
Ultra-processed foods have become one of the most debated topics in the food industry. As consumer awareness around health and nutrition grows, the NOVA classification system has gained widespread attention for categorizing foods based on their degree of processing. But the discussion is increasingly becoming oversimplified.
Not all processing is inherently unhealthy. In many cases, food technology plays a critical role in improving food safety, extending shelf life, reducing food waste and enhancing nutritional value. At the same time, the food industry faces growing pressure to develop healthier, more sustainable and resource-efficient food systems. That challenge cannot be solved without innovation and advanced processing technologies.
The problem is that the NOVA system groups together a very broad range of products – from nutrient-poor snacks to fortified foods, plant-based alternatives and innovative sustainable products. As a result, the level of processing risks becoming a proxy for health, despite the fact that the nutritional quality of foods can vary significantly within the same category.
Processing can improve nutritional value
One important area where food technology adds value is nutrient bioavailability – the body’s ability to absorb nutrients from food.
Plant-based ingredients often contain naturally occurring compounds that inhibit the absorption of minerals such as iron and zinc. Advanced processing methods including hydrothermal treatment, fermentation and enzymatic processing can help improve nutrient uptake and overall nutritional performance.
Several emerging products on the Nordic market already demonstrate this potential. These include grain-based foods with improved iron bioavailability, protein-rich snacks based on microproteins and quinoa, as well as innovative products designed to support healthier and more sustainable diets. Rather than reducing nutritional quality, these technologies are specifically developed to enhance it.
Enabling more circular food systems
Food processing also plays a key role in enabling circular and resource-efficient food systems.
Across the food industry, side streams and byproducts are increasingly being transformed into high-value ingredients such as protein isolates, collagen, oils and nutrient-rich food products. In many cases, advanced processing is necessary to safely recover nutrients and create functional ingredients from materials that would otherwise become waste.
This creates opportunities to reduce food waste, improve resource efficiency and strengthen resilience across the food system.
As pressure increases on the industry to reduce climate impact while securing future food supply, processing technologies will remain essential for scaling more sustainable production models.
Moving beyond simplified definitions
The future discussion around food and health needs to move beyond processing level alone and focus more on the overall nutritional quality, functionality and sustainability of foods.
Food technology will continue to play a central role in addressing some of the food industry’s biggest challenges, from nutrition and food security to climate impact and circularity. The key question is therefore not simply whether a food is processed, but what the processing actually achieves.
A more balanced discussion is needed – one that recognizes both the challenges and the potential of modern food technology. Scientific expertise and evidence-based nutritional guidance will be essential to move beyond simplified narratives and misinformation in public debate.
