Ultra-processed foods deeply embedded in our food system

Walk into any supermarket and you can’t miss them: ultra-processed foods. They keep well, have a pleasant mouthfeel, and have become a standard part of how we produce, sell and consume food. At the same time, there’s growing awareness of what these products actually mean for our health and for society.

From craft to industry

Food processing has been around for centuries. Fermenting, salting, baking, it made food safer and tastier. But with the rise of machines, large-scale factories and technological leaps, everything changed: mass production brought additives, flavour enhancers and extracts to the forefront.

Major brands like Nestlé, Danone and Kellogg’s built on these developments. Through significant investment in R&D and marketing, they successfully responded to shifting consumer demands, by adjusting formulations, for instance, or adding health-related claims.

The power of availability

UPFs, as ultra-processed foods are often called, are typically made from cheap ingredients. Sugar, wheat and vegetable oil form the base. Thanks to smart processing and packaging techniques, the products last a long time. Their taste and low price make them appealing to a wide audience.

You find them everywhere. Supermarkets, workplace canteens, petrol stations. Sometimes you have to go out of your way to avoid them. For many, they’re simply part of everyday eating. Foodwatch points out that the price per calorie is usually lower than that of unprocessed or minimally processed alternatives. That makes a difference, especially for people on a tight budget. For them, UPFs often make up a larger share of their diet.

Changing attitudes, shifting policies?

The link between diet and health is drawing increasing attention. And with good reason. UPFs aren’t just about added salt, sugar or fat. More and more, concerns are being raised about the broader impact of these products.

That’s now reflected in policy. Some countries are taking steps to reduce consumption of processed foods. They’re pushing for clearer labelling and encouraging fresher options. Meanwhile, debate continues about who gets a seat at the policy table. Organisations like UNICEF advise limiting the influence of commercial interests in shaping nutrition policy.

Foodwatch stresses the importance of independent research into long-term effects, and sees today’s heightened attention as an opportunity, a moment to have a wider public debate. About how our food system is structured. And more importantly, how it might be improved.

Foodwatch.org