Skip to content

Food Classification Report: The Concept ‘Ultra-Processed’

Carmen Carretero, Ramon Clotet, Yvonne Colomer, Gonzalo García de Fernando, Juana Frías, Juana Frías, Luis González Vaqué, Abel Mariné, Antonio Martínez, Rafael Moreno Rojas, María Jesús Periago, Dolores Rodrigo, Mª Ángeles Romero Rodríguez, Amparo Salvador, Pau Talens Oliag

The world population grows with the tendency to concentrate in urban areas. Having food for everyone and correct information on nutrients and diet for everyone is included in the global scope of the United Nations Millennium Sustainable Development Goals (SDGs). Science and technology play a key role. Recently the term ‘Ultra-processed’ has become fashionable in certain circles related to nutrition. This term is generating a great deal of confusion in certain consumer groups and in the sector of food production, since its interpretation is controversial. This document analyses the reason for this confusion. From a legal point of view, the use of the expression or concept ‘ultra-processed’ by the political or administrative authorities could be sanctioned. In this context, both the European Commission and national governments could take measures to avoid the use of this expression, the proliferation of which confuses the consumer, influencing their purchasing decisions and legal security. Nor can it be overlooked that those companies, whose products are disparaged to potential buyers by this label, may take legal measures to compensate for the damages and loss caused.

Carmen Carretero, Professor of Food Science and Technology, Scientific - Director of the Food and Gastronomy Campus of the University of Girona (Spain); Ramon Clotet, Emeritus Member Institute of Food Technologists (IFT-USA) - Secretary Triptolemos Foundation; Yvonne Colomer, Executive Director Triptolemos Foundation - European Doctor Lorraine Polytechnic Institute (France); Gonzalo García de Fernando, Professor of Food Technology at the Complutense University of Madrid (Spain); Juana Frías, Researcher at the Institute of Food Science and Technology and Nutrition - Higher Council for Scientific Research (ICTAN-CSIC of Spain); Buenaventura Guamis, Professor of Food Technology, Autonomous University of Barcelona (Spain); Luis González Vaqué, Chief Administrator Food Legislation Unit of the European Commission (1986-2010); Abel Mariné, Emeritus, Professor of Nutrition and Food Science, University of Barcelona (Spain); Antonio Martínez, Research professor at the Higher Council for Scientific Research (CSIC), Department of Conservation Technologies and Food Safety; Rafael Moreno Rojas, Professor of Bromatology and Food Technology University of Córdoba (Spain); María Jesús Periago, Professor of Nutrition and Food Science, University of Murcia (Spain); Dolores Rodrigo, Researcher at the Higher Council for Scientific Research (CSIC), Department of Conservation Technologies and Food Safety; Mª Ángeles Romero Rodríguez, Professor of Food Technology at the University of Santiago de Compostela (Spain); Amparo Salvador, Professor of Food Technology University of Castilla- La Mancha (Spain); and Pau Talens Oliag, Professor of Food Technology-Universitat Politècnica de València (Spain).


Lx-Number Search

(e.g. A | 000123 | 01)

Export Citation