ultra-processed foods

A Stanford Medicine study finds that cutting ultra-processed foods from school menus will be tricky. The research suggests efforts to improve school meal quality face practical obstacles, though details of the findings were not provided. The study adds to ongoing debate about how schools can serve healthier food to students while working within tight budgets and existing supply chains.

California Governor Gavin Newsom has signed legislation creating a label for foods that are not ultra-processed, part of a broader package of health bills that his office describes as advancing the state's nation-leading healthcare strategy. The move makes California the first US state to adopt such a labeling standard, and comes as lawmakers and health advocates nationwide push for greater transparency around ultra-processed foods and their links to chronic disease.

California is moving to require labels on so-called ultra-processed foods, a step that is dividing food scientists and regulators. Supporters argue the labels will help consumers make healthier choices; critics say the scientific definition of ultra-processed food remains too vague to support clear labeling standards.

Nutrition experts at Penn State are breaking down what counts as ultra-processed foods, a category that has drawn growing attention in dietary research and public health debates. The explainer aims to clarify how these foods are defined, why they are linked to health concerns, and how shoppers can identify them.

Ultra-processed foods are industrial products made with ingredients rarely found in home kitchens, such as additives, flavourings, emulsifiers and preservatives, and include items like soft drinks, packaged snacks and ready meals. The explainer comes amid growing scientific and public debate about links between diets high in such foods and health problems including obesity, heart disease and diabetes.