Ultra-Processed Foods: The Regulations Shaping the Future of What We Eat

governments in Europe and the UK are moving toward regulating ultra-processed foods (UPFs), a category linked in multiple studies to poorer health outcomes (Lane et al., 2021). what happens next is likely to reshape both product formulation and consumer understanding of nutrition.

labels on the horizon

by late 2026, the European Union is considering front-of-pack labelling specific to UPFs, while the UK parliament is pressuring manufacturers to adopt the NOVA classification on packaging. the aim is to give consumers clear signals about the level of industrial processing in the foods they purchase.

evidence from countries with existing warning labels suggests that clear, front-of-pack guidance can influence purchasing behaviour. for example, an observational study of Chile's food labelling law found that purchases of high-sugar, high-fat, and high-sodium beverages fell by around 24% over two years after warning labels were introduced (Taillie et al., 2020).

product reformulation

food companies are responding quickly, but not always in ways that improve nutrition. reformulation to avoid an "ultra-processed" label can involve adding whole ingredients superficially (for example, sprinkling visible nuts or fruit pieces) or tweaking recipes while maintaining high levels of refined starches, sugars, and additives. these technical adjustments may reduce regulatory risk without delivering meaningful health benefits.

consumer confusion and the need for nuance

are fermented foods ultra-processed? does "processed" mean unhealthy? classification alone does not predict health outcomes. high intake of some ultra-processed foods is associated with increased risk of obesity, cardiovascular disease, and type 2 diabetes, but fermented and minimally processed foods often confer metabolic and gut health benefits (Mukherjee et al., 2025).

korean dietary patterns, like those highlighted at Grounded Kitchen, highlight this distinction: fermented vegetables, mineral-rich broths, and traditional condiments are technically processed but nutritionally supportive.

explore our menu

beyond regulation: the role of evidence-based reformulation

the UPF debate is more than labels. it is about shaping the food environment to support long-term health. smaller portion sizes, fibre fortification, and balanced macronutrient profiles can improve diets in a world where appetite is reduced by weight loss medications, or when ultra-processed products dominate supermarket shelves. as with the lessons from GLP-1 drugs, reduced intake does not guarantee nutritional adequacy if the underlying food is poor in micronutrients or fermentable substrates.

looking forward

as legislation evolves, the real question is not just whether foods are technically ultra-processed, but whether the industry and consumers respond in ways that sustain nourishment, diversity, and pleasure. the challenge is translating regulation into real-world dietary improvement, rather than simply a tick-box exercise in reformulation.

for those interested in eating less industrially engineered food without sacrificing convenience, grounding meals in traditional and evidence-backed patterns remains a resilient strategy. this is why Grounded Kitchen exists.

Written by: Gabi Zaromskyte, MSc, ANutrRegistered Nutritionist | Intuitive Eating Counsellor | Holistic Health Coach