Ultra-Processed Food — A Differentiated Perspective
In recent years, ultra-processed food (UPF) has become a buzzword — often with negative connotations. But is the story really that simple? We sat down with Dr Paul Sheldrake, Innovation & Development Director at the Healy Group in the UK & Ireland, to get his take on the debate and the role of responsibly processed, plant-based ingredients in shaping the future of food.
THE TERM “ULTRA-PROCESSED FOOD” HAS BEEN EVERYWHERE LATELY. WHY DOES IT GET SO MUCH ATTENTION?
It’s certainly a hot topic. UPF is often linked to poor nutrition and health risks, so people tend to associate it with fizzy drinks or fast food. But the category is much broader. It also includes things like plant-based dairy alternatives, high-protein bars and fibre-enriched breads.
A 2024 UK study showed that 73% of adults are aware of the term, and 58% say it affects their food choices. That awareness is positive — but it also shows how easily the issue can be oversimplified. The label alone doesn’t tell you whether a product is good or bad for you.
WHAT DOES “ULTRA-PROCESSED” ACTUALLY MEAN?
The classification comes from the NOVA system, which groups foods into four categories. Group 4 — “Ultra Processed” — includes products made with ingredients not typically found in a home kitchen, such as emulsifiers or stabilisers. But being in Group 4 isn’t automatically a red flag. It describes how a product is made, not its nutritional quality — and that’s where nuance is needed.
MANY PEOPLE EQUATE “PROCESSED” WITH “UNHEALTHY.” HOW DO YOU EXPLAIN THE DIFFERENCE?
Processing itself isn’t the problem — it’s why and how you do it. Responsible processing keeps food safe, shelf-stable and nutritionally valuable. For us, it’s about functionality and sustainability, not hiding poor-quality ingredients. We create clean-label, plant-based and resource-efficient solutions that support better diets.
WHAT TYPES OF INGREDIENTS DO YOU WORK WITH, AND HOW DO THEY RELATE TO THE UPF DISCUSSION?
We have a wide portfolio of supplier partners and solutions that we utilise when collaborating with our customers. The most important thing to us is to understand what they are looking for and why and how this can relate to their challenges around UPFs. We generally see three nuances that are driving the market in this area:
- Clean labelling – Consumers want ingredient lists that are short and recognisable, even if that doesn’t always improve nutritional quality.
- Better nutrition – Developers should focus on gut health, using fibres and symbiotics such as pre-, post- and probiotics.
- Sustainability and affordability – It’s vital to balance environmental responsibility with economic realities.
The Emsland Group’s focus on natural raw materials — potatoes and peas — aligns perfectly with this. Through careful processing, they produce:
- Starches & flakes as natural binders and texturizers in soups, sauces and ready meals.
- Proteins offering sustainable plant-based alternatives to animal protein.
- Fibres adding functionality and nutrition to baked goods, snacks and meat alternatives.
- Potato granules providing structure and texture in snacks and instant foods.
These are the building blocks of modern foods — essential for innovation, convenience and nutritional quality.
HOW DO POTATO- AND PEA-BASED INGREDIENTS SUPPORT HEALTHIER, MORE SUSTAINABLE DIETS?
They help reduce reliance on animal sources, cutting carbon footprints and improving resource efficiency. Pea proteins, for example, are highly functional and genuinely nutritious. They support the shift towards flexitarian and plant-forward diets — a trend that’s here to stay and accelerating especially across Europe.
WHAT DO WE KNOW ABOUT CONSUMER PERCEPTIONS OF UPFS AND CLEAN LABEL?
The UK Food Standards Agency found that 77% of consumers are concerned about ultra-processed foods — no wonder the term triggers such strong reactions. Yet people still want convenience, plant-based innovation and fortified foods, many of which are classed as UPFs.
Ingredion’s 2023 ATLAS survey showed that 44% of consumers now check ingredient and nutrition labels more often than in 2020. People want transparency — short, clear labels — and that’s exactly where our ingredients make a difference. The key is factual, balanced communication to counter misinformation circulating online.
CAN YOU GIVE AN EXAMPLE WHERE PROCESSING HAS A POSITIVE IMPACT?
Definitely. Processing extends shelf life, reducing food waste — a huge sustainability win. It can also make nutrients more bioavailable and ensure consistent safety and quality. Think fortified breads, shelf-stable soups or plant-based meats — all possible thanks to responsible processing. And less waste ultimately means more affordable food.
WHAT RESPONSIBILITIES DO INGREDIENT PRODUCERS LIKE THE EMSLAND GROUP HAVE IN SHAPING THE FUTURE OF FOOD?
A major one. Our responsibility is to work with food manufacturers to deliver products that are healthy, sustainable, and economically viable. That means sourcing raw materials responsibly, processing them gently, and supporting our customers with transparency and technical expertise.
FINALLY, WHAT WOULD YOU SAY TO THOSE WHO INSTANTLY THINK “BAD” WHEN THEY HEAR “ULTRA-PROCESSED”?
Don’t judge a food by the label alone. Processing can make food safer, more nutritious and more sustainable. The real question is about quality and purpose. When done responsibly — with functional, plant-based, transparent ingredients — ultra-processed foods can actually be part of the solution to healthier, more sustainable diets.
Sources:
- Boylan, S. et al. (2024). Awareness and perceptions of ultra-processed foods in UK adults. Public Health Nutrition, PubMed ID: 39123509.
- UK Food Standards Agency (2024). Consumer Insights Tracker – Concerns about Ultra-Processed Foods. acss.food.gov.uk.
- Ingredion (2023). ATLAS Global Consumer Trends Survey – Food Preference Trends. ingredion.com.
