IFT Webinar Explores Latest Research Around Ultra-Processed Foods

The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, will host “Navigating the Science of Ultra-processed Foods” on Wednesday, February 19, from 9 a.m. - 10 a.m. CST. The webinar will explore how food scientists can help develop future research, create methodologies, and collaborate with other disciplines to better communicate around the varied nutritional aspects of ultra-processed foods (UPFs). 

The webinar will also dive into efforts to build consensus in the global food science community around updating the Nova classification to consider the nutritional context and food matrix effects of UPFs. The Nova definition of UPFs is a broad category including foods ranging from whole grain breads and yogurt to cookies and cakes. As UPFs make up 70% of the U.S. food supply, making general nutritional recommendations across the category is challenging. The webinar will explore the latest research on improving the definition of UPFs and untangling consumer confusion.