Is it time for a more nuanced look at the ultra-processed food industry? By Jack Helm, Account Manager – Food, at ACI Group

But, for manufacturers who take the responsibility of developing nutrient-rich and functional products seriously, this oversimplification is fast becoming a barrier to innovation and, importantly, to better nutritional outcomes for consumers.

At ACI Group, we see firsthand how ingredient suppliers are pushing the conversation forward. A good example is protein solutions. These ingredients span a wide range of plant proteins, powders and textured vegetable proteins and fall under the UPF umbrella. Yet they serve functions that can positively impact public health. Perhaps the problem isn’t processing but the persistent noise and confusion around what the term actually means.

Unpacking processing

Food processing has always served a practical purpose, bringing a range of benefits to the food industry, retailers and consumers. Some of the biggest plusses include:

- Fortification: Micronutrients such as iron, B12 or vitamin D can be added where diets consistently fall short.

- Higher protein density: Concentrated proteins support groups with rising nutritional needs, including older adults, active consumers and individuals with limited access to protein-rich whole foods.

- Increased fibre intake: Isolated and added fibres help close the dietary fibre gap, which remains one of the most persistent deficiencies across Europe.

- Greater affordability & availability: Shelf-stable, nutrient-dense foods make balanced diets accessible beyond fresh supply chains.

While none of these benefits are visible in the term UPF, they are fundamental to tackling nutritional inequalities and shortages.

Focus on nutritional quality, not the level of processing

The current UPF conversation often treats all processed foods as nutritionally equivalent, when in reality they exist on a spectrum.

A protein-fortified yoghurt and a sugar-sweetened drink are not comparable, yet both may fall into the same classification. This blurring of lines risks discouraging consumers from choosing foods that could improve their overall nutritional profile.

Rather than vilifying processing, the focus should shift to nutrient density, formulation integrity, ingredient transparency and purpose. These are the markers of a food’s contribution to consumer health, not the number of processing steps involved.

This is clearly illustrated by modern plant-protein ingredients. For example, IFF’s SUPRO® Isolated Soy Protein delivers around 90% protein content, includes all essential amino acids, and is highly digestible. Despite being classed as an ultra-processed ingredient under systems like NOVA, its nutritional performance rivals that of animal proteins such as whey. A controlled study using SUPRO® demonstrated that individuals following a plant-based diet achieved the same muscle and strength gains over three months as omnivores consuming whey protein.

Meanwhile, structured proteins such as IFF’s SUPRO® MAX and SUPRO® TEX provide textured soy and pea-based formats that mimic meat structure while reducing saturated fat reliance and enabling higher-fibre, high-protein reformulation. These ingredients deliver not only nutrient density but functional improvements such as water binding, fat retention, and moisture control, making better-for-you foods more appealing and accessible.

Some of the most meaningful public-health gains of the past century came about due to advances made in processed and fortified food. These interventions were not created to improve convenience or shelf life, but were developed to address the real nutritional gaps being experienced by individuals.

In South Africa, where calorie rich, but nutrient poor foodstuffs are not only affordable but readily available, a fortified breakfast brand  was developed to help address childhood malnutrition and nutrient deficiencies. Its formulations combine whole grains with added vitamins, minerals, high-quality proteins and prebiotic fibres to deliver affordable, balanced nutrition in a shelf-stable format. Products like these demonstrate how modern processing can be used deliberately to raise nutrient density and support vulnerable groups, especially in regions where diets lack diversity and access to fresh food is uneven. Their success continues the long tradition of using processing and fortification to close nutritional gaps in children and adolescence.

Another, contemporary but more premium example is found in plant-based meat analogues such as the Beyond Meat in the UK. While these are ultra-processed products, they’re specifically engineered to provide high-quality protein and critical micronutrients. For example, these two brand formulations deliver around 20 g of protein per patty, along with significant levels of iron, calcium and zinc, which can match or exceed certain meat equivalents.

Some of these products are also fortified to make up for nutrients typically found in animal meat including vitamins, minerals and bioavailable iron that can provide a practical route for people reducing meat consumption but wanting to maintain their micronutrient intake.

Rather than being empty UPFs, these products can play a meaningful role in nutritional strategy, especially for those choosing plant-based diets or looking to reduce red meat while meeting their micronutrient needs including those at risk consumers, flexitarians, or those looking to increase fibre uptake.

A more useful conversation

As a distributor working closely with innovators in this space, ACI Group sees an opportunity for the industry to challenge assumptions with data, practicality and responsible formulation.

UPFs should not be exempt from scrutiny, but neither should they be dismissed wholesale. When used thoughtfully, processed ingredients can elevate public health, expand choice and support consumers who are at risk of nutritional deficiencies.

The goal isn’t to defend every UPF. It’s to distinguish between foods that merely fit a definition and foods that play a meaningful role in improved nutrition. The industry can and should drive that distinction.

For more information on ultra processed foods and our portfolio of ingredients, contact the ACI Group at www.acigroup.com