The conversation around processed foods and ultra-processed foods (UPFs) continues to evolve and gain attention from scientists, policymakers, the media, and consumers alike. While definitions and perspectives vary, one thing is clear: not all processed foods serve the same purpose, and not all carry the same nutritional implications.

In our previous blog post on the processed foods landscape, we explored the current state of the global dialogue around food processing, including what the science says so far, how consumers are responding, and how regulations are beginning to shift. So, where does the conversation need to go next?

As the landscape continues to change, so does the opportunity for forward-thinking brands to help shape a healthier, more inclusive food system.

Ongoing Challenges in the Food Industry

Navigating Reformulation

The current processed foods conversation presents both reputational risks and opportunities for innovation or renovation. Many nutrient-rich products, including whole-grain cereals, fortified yogurts, and shelf-stable soups, are technically classified as ultra-processed foods, per the NOVA classification, despite providing meaningful health benefits.

Reformulating to reduce additives or improve ingredient transparency can help brands respond to shifting expectations. But doing so without compromising safety, affordability, or taste remains a major challenge.

Balancing Transparency and Functionality

Consumers increasingly want to understand how their food is made and why certain ingredients are used. Brands that clearly communicate the purpose of processing, whether for food safety, shelf life, or nutrient preservation, can help counter misinformation and build consumer confidence.

At the same time, functionality still matters. Shelf-stable, fortified foods play a critical role in food access, especially in settings where refrigeration or fresh options are limited.

Keeping Equity at the Center

It’s important to remember that UPFs are often lifelines for food-insecure populations. These foods deliver necessary nutrition in a form that is accessible, safe, and convenient. Any efforts to reformulate or reduce processed foods consumption must be equity-informed, ensuring that no communities are left behind in the pursuit of healthier diets.

How the Food Industry can Lead Responsibly

Reframe the Role of Processing

The industry has an opportunity to reframe the narrative around food processing, not by dismissing concerns, but by clarifying context. Processing is a tool. Like any tool, it can be used well or poorly. Educational outreach that highlights processing’s role in food safety, sustainability, and accessibility can foster more informed consumer decision-making.

Innovate with Purpose

Product innovation or renovation doesn’t mean abandoning convenience. It means making convenience work better for health and sustainability. Forward-thinking brands are already developing hybrid solutions that prioritize nutrient density, limit unnecessary additives, and maintain affordability. These approaches respond to both consumer demands and evolving regulatory expectations.

Align with Sustainability Goals

Processing technologies also have the potential to support planetary health. By reducing food waste, enabling ingredient upcycling, and extending shelf life, they can reduce resource strain across the supply chain. When aligned with regenerative sourcing and climate-conscious practices, food processing becomes part of the sustainability solution, not the problem.

Prioritize Equity

As we advance reformulation and innovation, equity must stay central. Processed foods remain essential sources of nutrition for many populations. Ensuring continued affordability and accessibility of nutritious foods should guide product development, marketing, and policy alignment.

What's Next in the Processed Foods Conversation?

Where the Science Needs to Go

Despite widespread media attention, the scientific understanding of food processing remains a work in progress. Researchers continue to investigate how food processing affects human health, but the evidence remains largely observational. Key questions persist:

• Is it the processing itself, or the nutritional composition of processed foods, that contributes most to adverse health outcomes?
• How do additives, emulsifiers, and ultra-refined ingredients interact with gut health and metabolism?
• Can nutrient-dense processed foods support positive health outcomes when appropriately designed and consumed as part of balanced dietary patterns?

To inform clearer policy and consumer guidance, the field needs more randomized controlled trials, mechanistic studies, and consensus on classification systems that reflect both processing and nutritional value.

Who Will Do the Research

Bridging these gaps will require collaboration. Academia, government agencies and industry all have roles to play.

Importantly, industry involvement should be transparent and rigorously structured to avoid perceived or real conflicts of interest. Cross-sector initiatives, public-private partnerships, and open data sharing models can all help strengthen the scientific foundation surrounding processed foods, while building public trust in the process.

Organizations like the FAO, WHO, and Codex Alimentarius can also play a role in shaping harmonized frameworks that support evidence-based labeling, reformulation goals, and investment in healthier, more sustainable food systems.

What Can We Do Now?

The global conversation on ultra-processed foods is still evolving, but companies don’t have to wait for perfect consensus to take meaningful steps.

At Eat Well Global, we work with organizations across the food system to navigate this complexity with clarity and credibility. Whether you’re evaluating product reformulation, preparing for regulatory shifts, or developing evidence-based messaging, we’re here to help.

Want to discuss your company’s approach to food processing and sustainable nutrition?
Let’s connect.