Recent studies link the consumption of ultra-processed food with non-communicable diseases, such as cardiovascular diseases and diabetes. Whilst media coverage is increasing consumer awareness, the topic is controversial and has raised critism from the food industry because it overlooks the benefits that the processing of food provides.
In this webinar we explore the case study of Brazil, which has created national dietary guidelines around how much foods are processed (NOVA classification) rather than focusing on single macro-nutrients such as fats, sugar and salt. We look at the challenges for the food industry if the ultra-processing of food becomes a big talking point.
The webinar was recorded before the pandemic outbreak of COVID-19. While we predict that the spread of the coronavirus will have a significant impact on consumer life and shopping behaviour in the short term, the topic of ultra-processed foods will remain important in the long run. Now stockpiling of durable foods is seen as important, and the level of food processing may not be the biggest concern to consumers. However, the acceleration of obesity rates across the globe increasingly urges governments to take action and food regulations are expected to tighten in the future.
Industry Manager - Food and Nutrition
Maria Alice Narloch
Research Analyst - Food and Nutrition