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<h1>Nova groups for food processing</h1>

<h2>A classification in 4 groups to highlight the degree of processing of foods</h2>

<p>In the report "The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing" (<a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/un-decade-of-nutrition-the-nova-food-classification-and-the-trouble-with-ultraprocessing/2A9776922A28F8F757BDA32C3266AC2A">pdf</a>, <a href="https://archive.wphna.org/wp-content/uploads/2016/01/WN-2016-7-1-3-28-38-Monteiro-Cannon-Levy-et-al-NOVA.pdf">pdf</a>),
<NAME>, <NAME>, <NAME>, <NAME>, <NAME> and <NAME> advocate for the adoption of a system of grades from 1 to 4 to allow to simply compare the degree of processing of products.</p>
  
<p>New research associating researchers from Inserm, Inra and the Paris 13 University (Centre de recherche épidémiologie et statistique Sorbonne Paris Cité, équipe EREN) suggest a correlation between the cosumption of ultra-transformed foods and an increased risk of developing a cancer. </p>
<a href="https://www.bmj.com/content/360/bmj.k322">Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort</a><br>
<a href="https://presse.inserm.fr/consommation-daliments-ultra-transformes-et-risque-de-cancer/30645/">Press Release in French : Consommation d’aliments ultra-transformés et risque de cancer</a><br><br>

<p>Some countries use the NOVA groups for their dietary guidelines or goals, for instance:</p>
<ul>
  <li><a href="http://www.fao.org/nutrition/education/food-based-dietary-guidelines/regions/countries/brazil/en/">Brazil's dietary guidelines</a> recommend to limit consumption of processed food and avoid ultra-processed food.</li>
  <li><a href="https://www.hcsp.fr/Explore.cgi/avisrapportsdomaine?clefr=648">France's public health nutritional policy goals for 2018-2022</a> aims to reduce consumption of group 4 ultra-processed foods by 20%.</li>
</ul>

  
  The NOVA classification assigns a group to food products based on how much processing they have been through: 

<br>
<img src="https://static.openfoodfacts.org/images/misc/nova-group-1.svg">
<img src="https://static.openfoodfacts.org/images/misc/nova-group-2.svg">
<img src="https://static.openfoodfacts.org/images/misc/nova-group-3.svg">
<img src="https://static.openfoodfacts.org/images/misc/nova-group-4.svg">
  <br><br>
<ul>
<li>Group 1 - Unprocessed or minimally processed foods</li>
<li>Group 2 - Processed culinary ingredients</li>
<li>Group 3 - Processed foods</li>
<li>Group 4 - Ultra-processed food and drink products</li>
</ul>

    <h3>Group 1. Unprocessed or minimally processed foods</h3>
<p>Unprocessed (or natural) foods are edible parts of plants
(seeds, fruits, leaves, stems, roots) or of animals (muscle,
offal, eggs, milk), and also fungi, algae and water, after
separation from nature. </p>
  <p>Minimally processed foods are
natural foods altered by processes that include removal
of inedible or unwanted parts, and drying, crushing,
grinding, fractioning, filtering, roasting, boiling, non-alcoholic
fermentation, pasteurization, refrigeration, chilling, freezing,
placing in containers and vacuum-packaging. These
processes are designed to preserve natural foods, to make
them suitable for storage, or to make them safe or edible or
more pleasant to consume. Many unprocessed or minimally
processed foods are prepared and cooked at home or in
restaurant kitchens in combination with processed culinary
ingredients as dishes or meals.</p>
  
  <h3>Group 2. Processed culinary ingredients</h3>
<p>Processed culinary ingredients, such as oils, butter, sugar
and salt, are substances derived from Group 1 foods or
from nature by processes that include pressing, refining,
grinding, milling and drying. The purpose of such processes
is to make durable products that are suitable for use
in home and restaurant kitchens to prepare, season and
cook Group 1 foods and to make with them varied and
enjoyable hand-made dishes and meals, such as stews,
soups and broths, salads, breads, preserves, drinks and
desserts. They are not meant to be consumed by themselves,
and are normally used in combination with Group
1 foods to make freshly prepared drinks, dishes and meals.</p>
  
  
<h3>Group 3. Processed foods</h3>
<p>Processed foods, such as bottled vegetables, canned fish,
fruits in syrup, cheeses and freshly made breads, are made
essentially by adding salt, oil, sugar or other substances
from Group 2 to Group 1 foods. </p>
  <p>Processes include various
preservation or cooking methods, and, in the case of
breads and cheese, non-alcoholic fermentation. Most
processed foods have two or three ingredients, and are
recognizable as modified versions of Group 1 foods. They
are edible by themselves or, more usually, in combination
with other foods. The purpose of processing here is to
increase the durability of Group 1 foods, or to modify or
enhance their sensory qualities.</p>
  

<h3>Group 4. Ultra-processed foods</h3>

<p>Ultra-processed foods, such as soft drinks, sweet or
savoury packaged snacks, reconstituted meat products
and pre-prepared frozen dishes, are not modified foods
but formulations made mostly or entirely from substances
derived from foods and additives, with little if any intact Group 1 food.</p>
<p>Ingredients of these formulations usually include those
also used in processed foods, such as sugars, oils, fats or
salt. But ultra-processed products also include other
sources of energy and nutrients not normally used in
culinary preparations. Some of these are directly extracted
from foods, such as casein, lactose, whey and gluten.</p>
<p>Many are derived from further processing of food constituents, such as hydrogenated or interesterified oils, hydrolysed proteins, soya protein isolate, maltodextrin, invert sugar and high-fructose corn syrup.</p>
<p>Additives in ultra-processed foods include some also
used in processed foods, such as preservatives, antioxidants
and stabilizers. Classes of additives found only in
ultra-processed products include those used to imitate or
enhance the sensory qualities of foods or to disguise
unpalatable aspects of the final product. These additives
include dyes and other colours, colour stabilizers; flavours,
flavour enhancers, non-sugar sweeteners; and processing
aids such as carbonating, firming, bulking and anti-bulking,<commit_msg>New translations nova.html (Wolof)<commit_after><div id="main_column" class="xxlarge-11 xlarge-10 large-9 medium-8 columns" style="padding-top: 1rem; height: 3993px;" data-equalizer-watch="">

<!-- main column content - comment used to remove left column and center content on some pages -->  
<h1>Nova groups for food processing</h1>

<h2>A classification in 4 groups to highlight the degree of processing of foods</h2>

<p>In the report "The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing" (<a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/un-decade-of-nutrition-the-nova-food-classification-and-the-trouble-with-ultraprocessing/2A9776922A28F8F757BDA32C3266AC2A">pdf</a>, <a href="https://archive.wphna.org/wp-content/uploads/2016/01/WN-2016-7-1-3-28-38-Monteiro-Cannon-Levy-et-al-NOVA.pdf">pdf</a>),
<NAME>, <NAME>, <NAME>, <NAME>, <NAME> and <NAME> advocate for the adoption of a system of grades from 1 to 4 to allow to simply compare the degree of processing of products.</p>
  
<p>New research associating researchers from Inserm, Inra and the Paris 13 University (Centre de recherche épidémiologie et statistique Sorbonne Paris Cité, équipe EREN) suggest a correlation between the cosumption of ultra-transformed foods and an increased risk of developing a cancer. </p>
<a href="https://www.bmj.com/content/360/bmj.k322">Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort</a><br>
<a href="https://presse.inserm.fr/consommation-daliments-ultra-transformes-et-risque-de-cancer/30645/">Press Release in French : Consommation d’aliments ultra-transformés et risque de cancer</a><br><br>

<p>Some countries use the NOVA groups for their dietary guidelines or goals, for instance:</p>
<ul>
  <li><a href="http://www.fao.org/nutrition/education/food-based-dietary-guidelines/regions/countries/brazil/en/">Brazil's dietary guidelines</a> recommend to limit consumption of processed food and avoid ultra-processed food.</li>
  <li><a href="https://www.hcsp.fr/Explore.cgi/avisrapportsdomaine?clefr=648">France's public health nutritional policy goals for 2018-2022</a> aims to reduce consumption of group 4 ultra-processed foods by 20%.</li>
</ul>

  
  The NOVA classification assigns a group to food products based on how much processing they have been through: 

<br>
<img src="https://static.openfoodfacts.org/images/misc/nova-group-1.svg">
<img src="https://static.openfoodfacts.org/images/misc/nova-group-2.svg">
<img src="https://static.openfoodfacts.org/images/misc/nova-group-3.svg">
<img src="https://static.openfoodfacts.org/images/misc/nova-group-4.svg">
  <br><br>
<ul>
<li>Group 1 - Unprocessed or minimally processed foods</li>
<li>Group 2 - Processed culinary ingredients</li>
<li>Group 3 - Processed foods</li>
<li>Group 4 - Ultra-processed food and drink products</li>
</ul>

    <h3>Group 1. Unprocessed or minimally processed foods</h3>
<p>Unprocessed (or natural) foods are edible parts of plants
(seeds, fruits, leaves, stems, roots) or of animals (muscle,
offal, eggs, milk), and also fungi, algae and water, after
separation from nature. </p>
  <p>Minimally processed foods are
natural foods altered by processes that include removal
of inedible or unwanted parts, and drying, crushing,
grinding, fractioning, filtering, roasting, boiling, non-alcoholic
fermentation, pasteurization, refrigeration, chilling, freezing,
placing in containers and vacuum-packaging. These
processes are designed to preserve natural foods, to make
them suitable for storage, or to make them safe or edible or
more pleasant to consume. Many unprocessed or minimally
processed foods are prepared and cooked at home or in
restaurant kitchens in combination with processed culinary
ingredients as dishes or meals.</p>
  
  <h3>Group 2. Processed culinary ingredients</h3>
<p>Processed culinary ingredients, such as oils, butter, sugar
and salt, are substances derived from Group 1 foods or
from nature by processes that include pressing, refining,
grinding, milling and drying. The purpose of such processes
is to make durable products that are suitable for use
in home and restaurant kitchens to prepare, season and
cook Group 1 foods and to make with them varied and
enjoyable hand-made dishes and meals, such as stews,
soups and broths, salads, breads, preserves, drinks and
desserts. They are not meant to be consumed by themselves,
and are normally used in combination with Group
1 foods to make freshly prepared drinks, dishes and meals.</p>
  
  
<h3>Group 3. Processed foods</h3>
<p>Processed foods, such as bottled vegetables, canned fish,
fruits in syrup, cheeses and freshly made breads, are made
essentially by adding salt, oil, sugar or other substances
from Group 2 to Group 1 foods. </p>
  <p>Processes include various
preservation or cooking methods, and, in the case of
breads and cheese, non-alcoholic fermentation. Most
processed foods have two or three ingredients, and are
recognizable as modified versions of Group 1 foods. They
are edible by themselves or, more usually, in combination
with other foods. The purpose of processing here is to
increase the durability of Group 1 foods, or to modify or
enhance their sensory qualities.</p>
  

<h3>Group 4. Ultra-processed foods</h3>

<p>Ultra-processed foods, such as soft drinks, sweet or
savoury packaged snacks, reconstituted meat products
and pre-prepared frozen dishes, are not modified foods
but formulations made mostly or entirely from substances
derived from foods and additives, with little if any intact Group 1 food.</p>
<p>Ingredients of these formulations usually include those
also used in processed foods, such as sugars, oils, fats or
salt. But ultra-processed products also include other
sources of energy and nutrients not normally used in
culinary preparations. Some of these are directly extracted
from foods, such as casein, lactose, whey and gluten.</p>
<p>Many are derived from further processing of food 
constituents, such as hydrogenated or interesterified oils,
hydrolysed proteins, soya protein isolate, maltodextrin,
invert sugar and high-fructose corn syrup.</p>
<p>Additives in ultra-processed foods include some also
used in processed foods, such as preservatives, antioxidants
and stabilizers. Classes of additives found only in
ultra-processed products include those used to imitate or
enhance the sensory qualities of foods or to disguise
unpalatable aspects of the final product. These additives
include dyes and other colours, colour stabilizers; flavours,
flavour enhancers, non-sugar sweeteners; and processing
aids such as carbonating, firming, bulking and anti-bulking,
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