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The NOVA classification system: A critical perspective in food science

Petrus, Rodrigo Rodrigues ; do Amaral Sobral, Paulo José ; Tadini, Carmen Cecília ; Gonçalves, Cintia Bernardo

Trends in Food Science & Technology, 2021-10, Vol.116, p.603-608 [Periódico revisado por pares]

Cambridge: Elsevier Ltd

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  • Título:
    The NOVA classification system: A critical perspective in food science
  • Autor: Petrus, Rodrigo Rodrigues ; do Amaral Sobral, Paulo José ; Tadini, Carmen Cecília ; Gonçalves, Cintia Bernardo
  • Assuntos: Additives ; Body weight gain ; Chronic illnesses ; Classification ; Consumers ; Food ; Food classification ; Food consumption ; Food processing ; Food science ; Food technology ; Ingredients ; Medical personnel ; Minimally processed foods ; Nutrition ; Nutritive value ; Processed foods ; Public health ; Ultra-processed foods
  • É parte de: Trends in Food Science & Technology, 2021-10, Vol.116, p.603-608
  • Descrição: Although the consumer enjoys many benefits provided by the current food processing technology, some health professionals and digital influencers suggest that there is little benefit and serious harm that could be due to poor nutrition, which was caused by the consumption of processed foods (PF). A new classification, known as NOVA, which classified foods into four groups, according to the level of processing was proposed. However, this classification does not accurately categorize food products by the level of the processing. In contrast, it considers the quantity of ingredients contained in the food. Therefore, the NOVA classification can lead to a negative perception by many consumers, because it neglects well-established science concepts from the food science domain. NOVA is based on the erroneous assumption that all commercially manufactured foods have low nutritional value, promote weight gain and chronic diseases to consumers because they contain sugar, salt and additives. It dismisses the proven benefits of diets chosen with the right mix of foods at all levels of processing. Disagreeing with some scientific studies, the NOVA classification suggests with inadequate data, that food prepared from basic ingredients at home has superior nutritional qualities to those produced by processors. Thus, some concepts have emerged in the public health field with special highlights to the term “ultra-processed” foods (UPF). This commentary addresses the NOVA classification system from the perspective of food science, which is responsible for the safety and reliability of virtually all the foods we eat. NOVA has classified food into four groups based on the type of processing: 1) Unprocessed and minimally processed foods, 2) Processed culinary ingredients, 3) Processed foods, and 4) “Ultra-processed” foods. The NOVA system is confusing and controversial. Knowledge of food engineering and/or science must be taken into consideration if food processing is the key for food classification. NOVA could be acceptable if it were based only on health concerns, but this was not the case. •The NOVA classification system is analyzed in the field of Food Science.•The NOVA classification does not truly consider only food processing levels.•Clarifications are needed to avoid pejorative connotations to industrialized foods.
  • Editor: Cambridge: Elsevier Ltd
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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