Food Science and Technology

Ultra-processed foods: how functional is the NOVA system?

V. Braesco, I. Souchon, et al.

This research, conducted by Véronique Braesco, Isabelle Souchon, Patrick Sauvant, Typhaine Haurogné, Matthieu Maillot, Catherine Féart, and Nicole Darmon, delves into the inconsistencies of the NOVA food classification system among French food specialists. With surprising findings on food assignments, this study reveals that the NOVA criteria may not provide the clarity needed for effective classifications.