Access to Nutrition Initiative calls for a standardized classification system for processed foods

30 Apr 2024 --- The discussion paper on the classification of processed foods, presenting opportunities and gaps, was recently released by the international NGO Access to Nutrition Initiative (ATNI), based in the Netherlands. The paper aligns with the organization’s mission to make modern diets more healthy and sustainable through the transformation of markets.

“The discussion paper is based on desk research, literature searches and discussions with the internal team, research partners, ATNI Expert Group members and external stakeholders, including academics, civil society and private sector representatives,” ATNI research director Mark Wijne tells Nutrition Insight.

The document aims to outline the persistent issues in classifying processed foods to stimulate discourse and inspire solutions. The key messages communicated in the paper are that there is a global shift toward increased consumption of such food products, which is associated with multiple adverse health outcomes.

Additionally, there is no global classification of foods in terms of processing levels in both the policy and investment space, but policymakers and investors are increasingly paying more attention to the issue. ATNI asserts its commitment to following the emergence of new evidence on health outcomes and practical classification systems.

Viable classification system 
Discussing the implications of implementing a viable classification scheme for processed foods on future research, public health interventions and policies, Wijne states: “It’s a chicken and egg situation — a viable classification can only be developed if backed up by more solid research into the causality of adverse health outcomes.”

While investors and policymakers are increasingly aware of the negative health outcomes associated with processed foods, there is still no standardized classification method.“At the same time, public health due diligence asks policymakers and the health sector to create awareness among consumers and citizens on the potential risks associated with consumption of unhealthy, highly processed foods,” he explains. 

“If enough evidence and consensus are available for a viable classification, that would spur research into ways to create less processed foods that have the benefits of (highly) processed foods in terms of safety, convenience and taste but not the adverse health effects.” 

Implications for manufacturers 
Wijne argues that it is possible for manufacturers to be incentivized to produce healthier processed food options while maintaining taste, safety and profitability.

“If anything, the industry has proven to have the innovation power to re-engineer new products that would meet new standards and has the marketing power to create demand. Some would argue this takes a long time, but practice shows it can be done quite fast if there is the prospect of a level playing field, for example, achieved through regulation.”

The research director exemplifies this argument by pointing to the Mars company introducing a low-calorie version of its well-known bars in 2022 in hopes of “bypassing” a UK legislation introduced around food and drink products that are high in fat, salt or sugar.

“Fiscal measures, such as the UK’s Soft Drinks Industry Levy and other taxes on sugar-sweetened beverages, have actually led to less sugar consumption,” Wijne adds.

“Similarly, the industry has largely removed industrial trans fat from its products after evidence emerged that it causes heart diseases, resulting in a consensus that it should be banned from food products.” 

 He further highlights that monitoring conducted by ATNI for the World Health Organization in 2023 revealed that all food manufacturers assessed made progress toward reducing industrially processed trans-fatty acids.

By Milana Nikolova