Items Tagged with 'Ultra-process foods (UPFs)'

Ultra-processed foods have become one of the most debated topics in the food industry, with regulators, consumers and manufacturers weighing their implications. As a federal definition takes shape, companies are evaluating how potential labeling requirements could affect formulation, nutrition messaging and consumer perception.

The campaign against ultra-processed foods continues to gain momentum, but the term itself remains scientifically and legally undefined. As regulators consider formal definitions and consumers grow increasingly wary of processing, food manufacturers must navigate a complex landscape where perception, nutrition science and policy do not always align.

In an insightful interview at the Culinary Institute of America, Chef Hinnerk Von Bargen challenges the negative perception of "ultra-processed foods." He highlights the importance of multi-step processing through examples like sourdough and tofu, emphasizing that these practices enrich our culinary culture and nutrition.