International Food Science Organizations Call for Scientific Integrity in Global Discussions on “Ultra-Processed Foods”
The International Union of Food Science and Technology (IUFoST) and the
Latin American Association of Food Science and Technology (ALACCTA) have expressed concern to the Food and Agriculture Organization of the United Nations (FAO) regarding the evolving global discourse around foods described as “ultra-processed” (UPF) and the growing support for food-labelling proposals based solely on the degree of processing.
IUFoST and ALACCTA reaffirm their strong alignment with the mission of FAO to promote food security, improved nutrition, and sustainable food systems. They emphasize that any food classification or labelling framework intended to guide public policy should be grounded in robust scientific evidence and developed through inclusive consultation across relevant scientific disciplines.
The organizations noted that recent policy discussions - including a draft bill considered by the Chilean Senate’s Health Commission proposing that foods containing more than five industrial ingredients be labelled as “ultra-processed” - illustrate the risks associated with prematurely relying on classification frameworks that remain the subject of ongoing scientific debate. These concerns are heightened when such approaches receive public support from officials of international organizations, including FAO, while the underlying scientific foundations and definitions continue to be actively debated among scientists.
IUFoST and ALACCTA emphasize that food processing plays a critical role in ensuring food safety, extending shelf life, reducing food waste, improving nutritional quality, and enabling affordable access to food. Processing technologies also support the development of fortified and specialized foods that address micronutrient deficiencies and dietary needs across diverse populations.
The organizations caution that labelling regimes based solely on processing level could unintentionally stigmatize important food technologies and products - including shelf-stable, fortified, and plant-based foods - that contribute to nutrition security, particularly in low- and middle-income regions.
IUFoST and ALACCTA call for broad scientific dialogue involving nutrition scientists, food scientists, technologists, public health experts, regulators, industry representatives, and consumer organizations. Such collaboration will help ensure that future policy initiatives are scientifically robust, transparent, and aligned with global goals for food security, nutrition, and sustainable food systems.
Both organizations remain committed to constructive engagement with international institutions, including FAO and WHO, to advance balanced, science-based approaches that improve diet quality while safeguarding food security, innovation, and equitable access to nutritious foods worldwide.
Reference: Letter to FAO from IUFoST and ALACCTA
