Pork Group Seeks nutrition-based Classification System
Ahead of the release of the Dietary Guidelines for Americans, the National Pork Producers Council (NPPC) is urging the U.S. Food and Drug Administration (FDA) to reconsider its approach to defining “ultra-processed foods.” The group fears that the label could negatively affect the perception of pork and other nutritious food products.
The NPPC argues that food classification should focus on nutritional composition instead of how much processing occurs. The council opposes using the NOVA classification system, which divides foods into four categories based primarily on processing methods, noting that such systems overlook the nutritional value of many products.
According to NPPC, the FDA must not categorize foods containing safe, functional ingredients that improve shelf life, safety, and nutrient retention as ultra-processed. These additives play a critical role in ensuring that wholesome, nutrient-dense products reach consumers.
The organization also reminded the FDA that any new definition should not conflict with Standards of Identity, which set clear requirements for ingredients and food formulations. Misalignment could cause confusion for consumers and regulators alike.
Recognizing the lack of international consensus on what defines an ultra-processed food, NPPC encouraged the FDA to give greater weight to nutrition, safety, and nutrient bioavailability in its evaluation.
Instead of focusing on processing, NPPC suggests using the term “discretionary foods” to describe items of lower nutritional value. This approach, the group believes, would better support America’s efforts to improve diet quality and public health without stigmatizing safe, healthy products like pork.
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