| 1 |
Unprocessed and minimally processed foods |
Industrial processes such as removal of inedible or unwanted parts, drying, crushing, grinding, fractioning, roasting, boiling, pasteurization, refrigeration, freezing, placing in containers, vacuum packaging, or nonalcoholic fermentation; no other food substances added to the original food. |
To extend food life, enable longer storage, make preparation easier. |
Milled grains, raw meat, fruit and vegetables canned in water. |
| 2 |
Processed ingredients |
Substances obtained directly from group 1 foods or from nature by industrial processes such as pressing, centrifuging, refining, extracting, or mining. |
For use is in the preparation, seasoning, and cooking of group 1 foods. |
Oils and fats, sugar and salt. |
| 3 |
Processed foods |
Industrial products made by adding salt, sugar, or other substance found in group 2 to group 1 foods, using preservation methods such as canning and bottling and nonalcoholic fermentation. |
To increase the durability of group 1 foods and make them more enjoyable by modifying or enhancing their sensory qualities. |
Cheese, fruits, and vegetables canned in syrup or brine. |
| 4 |
Ultraprocessed foods |
Fractioning of whole foods into substances that include sugars, oils, and fats, proteins, starches, and fibre. Some of these substances are then submitted to hydrolysis, or hydrogenation, or other chemical modifications. Subsequent processes involve the assembly of unmodified and modified food substances with little if any whole food using industrial techniques such as extrusion, moulding, and prefrying. Colours, flavours, emulsifiers, and other additives are frequently added. Processes end with sophisticated packaging. |
To create highly profitable products (low-cost ingredients, long shelf-life, branded products) which are liable to displace all other NOVA food groups. |
Carbonated soft drinks, margarines, “instant” noodles. |
