Ahrné, L., Chen, H., Henry, C. J., Kim, H.-S., Schneeman, B., & Windhab, E. J. (2025). Defining the role of processing in food classification systems—the IUFoST formulation & processing approach. Npj Science of Food, 9(1). https://doi.org/10.1038/s41538-025-00395-x
Abstract:
The Task Force on Food Processing for Nutrition, Diet and Health established by the International
Union of Food Science and Technology (IUFoST) has developed a rational approach to determine the
impact of food processing on the nutritional value of processed foods, called the IUFoST Formulation
and Processing Classification (IF&PC) scheme which is comprehensively reported here. The purpose
of developing this scheme is (A) to address the current confusion between formulation and processing
and thereby offer assistance to improve and refine the controversial NOVA classification system, and
(B) to explore the potential for considering other relevant essential food attributes, such as (a) safety, (b)
sustainability, (c) palatability, (d) affordability, and (e) convenience in food product classification. The
authors recommend that this IUFoST initiative be further investigated and complemented based on
concerted R&D interactions of food scientists, food engineers, and nutritionists.
License type:
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Funding Info:
There was no specific funding for the research done