Planteneers Whitepaper Takes Hard Look at the NOVA System
The existing classification system for processed foods often categorizes protein-rich plant-based foods as ultra processed and therefore unhealthy. But according to nutrition experts these ultra processed foods, UPFs for short, need to be viewed more discriminatingly. A recent whitepaper by Planteneers gives an overview of UPFs and their role in modern nutrition, especially in the selection of plant-based foods.
The paper looks at the controversial NOVA system, which categorizes foods based exclusively on their degree of processing. This four-stage system differentiates between unprocessed or minimally processed foods, processed ingredients, processed foods, and ultra processed foods or UPFs. Rebecca Bohlmann, Planteneers Product Manager and co-author of the whitepaper, notes that “Given the increasing importance of plant-based alternatives, the question arises as to whether a classification that is based exclusively on levels of processing, while ignoring parameters like nutrition or product composition, is still appropriate.”
The Degree of Processing Is No Indicator of Health Benefits or Disbenefits
For example, the NOVA system classifies freshly-baked bread as a Group III “processed food” regardless of whether it is made of white or full-grain flour. But this distinction is very significant from a health perspective. Organic soy drink consisting only of water and soybeans likewise falls in Group III. If enriched with vitamin B12, per the NOVA system it counts as ultra-processed and therefore falls in Group IV, which should not be eaten. By contrast, the NOVA concept proceeds from the assumption that unprocessed foods are inherently healthier by nature. “From our perspective it is vital to refine the categorization framework to focus on nutritional value and evidence-based health outcomes, instead of looking only at the degree of processing of a food,” says Bohlmann.
For example, it should be recognized that certain processing methods like enrichment and fermentation improve both food safety and nutritional content. “One approach that offers nutritional and functional advantages is the integration of wholefoods like vegetables and legumes in plant-based products,” says Bohlmann. “The demand for innovative products of this nature continues to grow. Another approach is upgrading products by enriching them with essential minerals, vitamins, and fatty acids. By combining these approaches with transparent education, plant-based alternatives can be greatly enhanced from a nutritional point of view. In this way, all market actors can support the sustainable and successful switch to new sources of protein.” However, this requires a new food classification, especially for plant-based alternatives. The composition and nutritional content are key parameters that are indispensable for the optimum health categorization of food products.
The discussion around UPF offers an excellent opportunity to do some real consumer education, as well as improve the products so that more consumers choose plant-based alternatives. In doing so it is important to bring further clean-label solutions to market and ensure transparency in ingredient lists, since the ingredients play a central role in the context of the NOVA system. “In our estimation, the discussion around this topic will help the entire plant-based sector move forward and reach new milestones,” adds Bohlmann. “With this whitepaper we hope to drive the discussion further, and ideally spark more scientific studies on plant-based foods.”
The whitepaper is intended for important stakeholders like industry and science, as well as nutrition organizations and consumer associations. More at Whitepaper on UPFs
