we have the technology that will turn them from enemies into friends

Ultra-processed foods are the latest nutritional villain, associated with several diseases of the state-of-the-art world, from obesity to heart disease. However, many nutritionists doubt whether the term “ultra-processed” has any other meaning cause confusion. It only takes into account how food is produced, ignoring other vital factors such as calories and nutrients.

My job suggests that rather than being seen as a problem, ultra-processed foods may actually be part of the solution. Thanks to advances in food science, we have the technology to create low-calorie, nutritious and inexpensive processed foods.

There is no consensus on how ultra-processed foods should be defined. However, a nutrition and public health researcher has proposed a common approach: Carlos Monteiro. He coined the term about 15 years ago to define foods that have undergone significant industrial processing and often contain many added ingredients. In Portugal, ultra-processed food accounts for approximately 10%. average dietwhile in Germany it is 46%, in the UK 50% and in the USA 76%.

Ultra-processed foods have three main advantages – they are affordable, convenient and usually taste good. Their affordability is particularly vital.

Mass production of food lowers costs. For example, the Heinz factory in Wigan is the largest baked bean factory in the world. Produces 3 million cans of baked beans per day, making them widely available and affordable.

In 1961, scientists at Chorleywood in Hertfordshire developed a modern way of baking bread. Currently, over 80% of loaves of bread in the UK are produced in this way. These loaves are softer, last longer and cost less than customary bread.

The affordability of ultra-processed foods makes them a staple for many people, especially dieters lower income. As in the area 30% of children in the UK live in poverty, calls to remove such foods from diets must take into account how poorer families will be able to afford fresher and more nutritious food. Today’s ultra-processed foods may not provide an ideal diet, but they provide calories when money is tight.

Read more: Ultra-processed foods: here’s what the evidence actually says about them

Convenience is another notable benefit of ultra-processed foods. Preparing meals from scratch can be time-consuming and involve purchasing ingredients, cooking, and cleaning up afterwards. Ultra-processed foods are a shortcut solution that saves you valuable time. This is especially vital for parents who try to reconcile work and family life. For people who lead a busy lifestyle and work long hours, time is a luxury that ultra-processed foods can aid regain.

Finally, ultra-processed foods are supposed to be tasty. We are genetically inclined to be attracted to sweet and fatty foods. Pleasant taste is one of the reasons we choose our foods.

This convenience, affordability and taste come at a cost, however, as ultra-processed foods are often high in sugar, salt and saturated fat and lacking in fruits, vegetables and indispensable nutrients.

Is all ultra-processed food harmful to us?

It’s not always clear whether it’s the “ultra-processed” nature of these foods or their high calorie and low nutrient content that causes health problems. Nutrition is more intricate than just considering how food is processed. We also need to consider calories, fiber, vitamins, minerals and other indispensable nutrients.

For example during baked beans they are considered ultra-processed, they also have a lot of fiber – which is often the case lost from the British diet – low in fat and calories and a good source of plant protein.

Some research suggests that many of the health problems associated with ultra-processed foods, such as obesity and diabetes, may be caused by excessive caloric intake rather than the processing itself. When people give up ultra-processed foods, they often consume fewer calories, which may explain the health benefits they experience.

The link between ultra-processed foods and poverty suggests that many of the health problems associated with ultra-processed foods may be due to factors related to poverty itself. Destitute nutrition is often just part of a bigger picture that includes constrained access to health care, higher stress levels and fewer opportunities for physical activity – all of which can contribute to impoverished health.

Can ultra-computing be used for good?

Ultraprocessing has been used in the UK to fortify food for decades. For example Bread and Flour Regulations 1998 requires the addition of certain nutrients such as calcium, iron, thiamine (vitamin B1), and niacin (vitamin B3) to any non-whole wheat flour. This reinforcement plays an vital role in public health, That approximately 35% of the intake of calcium, 31% of iron and 31% of thiamine in the average UK diet. Without these added nutrients, the risk of deficiency would augment.

In 2022, the UK government took the next step by imposing a requirement folic acid add to flour. This was an effort to prevent birth defects such as spina bifida, in which a baby’s spine and spinal cord do not develop properly in the mother’s womb, and anencephaly, in which a baby is born without part of the brain and skull.

Breakfast cereals, often criticized for their sugar content, can also increase your intake indispensable nutrients such as vitamins B2, B12, folic acid and iron. Some experts would like to introduce mandatory food fortification expanded much further.

Food scientists do discovering other ways to make healthier ultra-processed foods. One approach is to reduce the sugar content to give it a sweeter taste fasterwhich means less sugar is needed to achieve the same taste.

Another is to employ scientific techniques to augment speed salt is released from food. Likewise, this results in a quicker taste, which leads to less consumption.

Other innovations aimed at reducing food calories through reformulation include creating creamy, low-calorie dairy-free sauces or plant-based burgers that are virtually indistinguishable from their meat counterparts but have fewer calories.

This type of innovation shows that ultra-processing does not necessarily mean unhealthy and high-calorie food – it is about the choices made during production. If scientists focus on creating affordable, nutritious, ultra-processed foods, they can become part of the solution to the obesity crisis, not the enemy.