The Challenge of Defining Ultra-Processed Foods
Despite the growing evidence linking ultra-processed foods to chronic diseases, even experts struggle to agree on a clear definition.Barabási said that food packaging doesn’t reveal whether a product is ultra-processed. The USDA tracks only a limited number of nutritional components, and the FDA mandates reporting for just about 12 nutrients, leaving much of what’s in our food hidden from view.
- Unprocessed or Minimally Processed Foods: Whole foods that are fresh, dried, ground, pasteurized, or frozen with no added ingredients, such as fruits, vegetables, meat, eggs, and milk
- Processed Culinary Ingredients: Substances derived from whole foods used in cooking, such as salt, sugar, oils, and butter
- Processed Foods: Foods made by combining whole foods with culinary ingredients, such as canned vegetables, fresh bread, cheese, and smoked meats. These typically have added salt, sugar, or fat but still retain most of their original food structure.
- Ultra-Processed Foods: Industrial formulations with little to no whole food, containing additives such as emulsifiers, stabilizers, artificial flavors, and preservatives. Examples include sugary cereals, packaged snacks, frozen meals, soda, and instant noodles.
NOVA’s Effects
While the NOVA classification system has been a game changer for public health research, it is not without flaws, according to computational physicist Giulia Menichetti. It groups foods based on processing levels rather than their actual nutrition. That means a fortified breakfast cereal with added fiber and vitamins gets the same “ultra-processed” label as a sugary snack cake—even though the cereal is clearly a better choice.These inconsistencies aren’t unique to NOVA. Menichetti noted that most food classification systems rely on human interpretation, which can lead to varying conclusions among experts. Without clear, standardized criteria, it remains difficult to define what truly qualifies as ultra-processed—and even harder to incorporate that definition into public health guidelines.
Despite these concerns, many experts still consider NOVA a good starting point.
What Is GroceryDB?
Enter GroceryDB, a new tool created by researchers at Northeastern University. By analyzing ingredient lists and nutrition labels from more than 50,000 food products, GroceryDB ranks foods based on how processed they are. At a time when ultra-processed foods dominate both diets and debates, GroceryDB may offer shoppers a way to take control of what’s in their cart—and their bodies.“Much of nutrition research still relies on manual curation, but our study highlights how artificial intelligence and data science can scale these efforts up,” Menichetti told The Epoch Times.
Unlike other systems that focus on a single nutrient, such as sugar or fat, FPro analyzes a food’s entire nutrient profile. This holistic approach allows the tool to spot patterns that reveal hidden industrial processing—even in foods marketed as “healthy,” such as fortified cereals.
For example, a simple whole-grain bread with no additives might score 31, signaling minimal processing. Add resistant starches or fibers, and the score jumps to 73. A heavily processed version with corn syrup and preservatives could max out at 99.
GroceryDB relies on NOVA as the foundation for training its machine-learning model, raising questions about whether the tool represents a true shift in food classification or simply builds upon the existing framework in a more automated way.
“Food labels often mislead or overwhelm,” Menichetti said. “GroceryDB translates complex data into clear, actionable insights for consumers.”
The algorithm also evaluates individual ingredients in products. Oils such as olive or flaxseed score low for minimal processing, while palm and soybean oils score high, as they are ultra-processed. Even similar-looking products can differ dramatically. One cheesecake with 14 ingredients and five additives might score far lower than another with 43 ingredients and 26 additives.
“Our goal is to help people make sense of the overwhelming choices they face in grocery stores,” Menichetti said. “By showing how processed a product really is and the available alternatives, we’re giving consumers a tool to make healthier, more informed decisions.”
But even FPro has its limits. Norwitz points out that we still don’t fully understand how industrial food processing changes food at a chemical level.
The Cost of Convenience
Ultra-processed foods aren’t just prevalent—they’re cheap. A can of processed soup might cost as little as $1 per serving, while preparing a homemade alternative with fresh ingredients could cost triple that or more. For shoppers on tight budgets, this affordability gap makes ultra-processed foods the easiest choice.Menichetti’s research highlights just how steep this gap is. Highly processed soups and stews are nearly 70 percent cheaper per calorie than their minimally processed counterparts. Across most food categories, every 10 percent increase in processing trims about 9 percent off the cost per calorie—a cost advantage that’s hard to ignore when feeding a family.
GroceryDB’s creators said they hope that the tool can level the playing field by helping consumers identify less-processed alternatives within their price range. By offering a clear breakdown of ingredient contributions and processing scores, GroceryDB empowers shoppers to make informed, cost-conscious decisions.
“GroceryDB currently provides the data to systematically identify cost barriers across different food categories and grocery stores,” Menichetti said. “It enables consumers to discover more affordable options within the same category that have comparable FPro scores.”
Reshaping the Food Landscape
“Even small changes in dietary habits can have a big impact,” Menichetti said. “If we help consumers nudge their choices toward less processed options, we can begin to address chronic health issues tied to ultra-processed foods.”But GroceryDB isn’t just about better grocery trips. According to Menichetti, the tool has the potential to reshape public health by transforming how policymakers and the food industry approach nutrition.
“This initiative is not just for consumers—it also speaks to agencies, governments, and grocery stores,” Menichetti said.
Policymakers could use GroceryDB to identify areas where healthier options are scarce or too expensive. Grocery stores might then use it to adjust their layouts, stock more minimally processed items, and encourage healthier choices. These changes could have a meaningful effect, especially in communities with limited access to nutritious food.
With food processing under increasing scrutiny, tools such as GroceryDB—alongside policy changes and consumer awareness—could help reshape the way we shop and eat for the better.
“GroceryDB is just the beginning,” Menichetti said. “We’ve barely scratched the surface.”