An innovative method for assessing the nutritional value of processed foods has been developed by the International Union of Food Science and Technology (IUFoST). This approach seeks to clarify the impact of food processing on health by addressing ambiguities in current classification systems, such as NOVA. By separating formulation and processing influences, the IUFoST Formulation and Processing Classification (IF&PC) scheme offers a more precise and quantifiable evaluation of processed foods.

The IF&PC system introduces a two-parameter classification based on formulation and processing impacts. Formulation is defined as the systematic selection of ingredient quantities, while processing refers to treatments that achieve desired effects in food products. To quantify these factors, the Nutrition Rich Food Index (NRFx.y) is employed, measuring beneficial and limiting nutrients before and after processing. Changes in NRF values reflect processing effects, enabling a clearer understanding of how different processes influence nutritional quality. Experts suggest this method could refine existing classification systems like NOVA, which have faced criticism for their lack of precision and evidence-based criteria.

Beyond nutrition, the IF&PC approach considers other essential food attributes, including safety, sustainability, palatability, affordability, and convenience. These aspects are crucial for comprehensive food product evaluations. For instance, safety ensures food does not pose health risks, sustainability addresses environmental concerns, palatability enhances consumer appeal, affordability makes nutritious options accessible, and convenience aligns with modern lifestyles. By integrating these dimensions, the IF&PC framework provides a holistic assessment tool for processed foods, promoting healthier dietary choices and supporting evidence-based policy-making.

This development signifies progress toward understanding the complex relationship between food processing and health outcomes. By emphasizing scientific rigor and collaboration among food scientists, engineers, and nutritionists, the IF&PC scheme fosters innovation in food classification. It encourages further research into digestive and metabolic responses to processed foods, paving the way for refined correlations between food properties and their impacts on consumer health. Ultimately, this initiative empowers stakeholders—from producers to consumers—to make informed decisions that enhance both individual well-being and global nutrition standards.