IAFNS publishes science-based framework to address challenges in food processing classification

The nonprofit Institute for the Advancement of Food and Nutrition Sciences (IAFNS) has produced a new set of science-based Principles to guide how researchers and policy makers classify foods based on processing and formulation—a topic that has sparked debate and challenges in nutrition science and public health, a January 20, press release from IAFNS explains.¹

Food processing can involve freezing, mixing, fermenting, and more, though some classification systems can imply that processing is inherently harmful, IAFNS explains. Criticisms of systems point to “inconsistencies, ambiguities, limited evidence, misalignment with dietary guidance and potential for overgeneralization,” it adds, as well as a lack of clarity and definition of ultra-processed foods.

The nine principles for food classification

Intended to help researchers and decision-makers in food classification, the principles were commissioned by a Working Group of government, industry, and academic scientists to be written by an independent Writing Team of public sector researchers. This team outlined what evidence and documentation should underlie classification systems intended to support public health research and policy.

One example of an inconsistency the team found in their research was the classification of foods with added fibers, which some systems consider highly processed and potentially imply that the foods should be avoided, though fiber is a significant nutrient gap in the US, IAFNS explains.

In light of the challenges presented by managing current systems, the principles emphasize that classification systems should be, “transparent, reproducible, biologically plausible, link to health outcomes (nutrition), distinguish processing from formulation and evolve with advancing science.” For example, two of the principles are “Documentation and definitions that allow for reproducibility, rigor, and transparency should be provided,” and “Current scientific evaluations from scientific bodies with relevant expertise should be consulted for each iteration.”

These principles were vetted in April 2025 at a stakeholder meeting that was partially funded by the Agriculture Department’s National Institute of Food and Agriculture.

Perspective article on the principles

The perspective article, “Guiding Principles for Science-Based Food Classification Systems Focused on Processing and Formulation,” was published in Advances in Nutrition in January 2026.² This document provides detailed explanations for the nine Principles designed to improve the transparency, rigor, and health relevance of food classification frameworks used in research and decision-making. The guidelines are intended as a shared and flexible foundation to approach food classification systems, and are not meant to endorse or create any particular system, IAFNS explains.

Additionally, the principles aim to be utilized into the future. For example, the sixth principle is “Systems should evolve over time to reflect advancements in science and changes in the food supply, with previous versions of a system being distinguishable from updated versions.”

While debate on food classification systems continue, these principles are intended to provide consistency across stakeholders and support public health impacts through decisions backed by science, IAFNS adds. “These aspirational principles can be used to identify future research priorities and areas for investment while also providing guidance on cautionary action in the absence of complete data,” the article’s authors explain. “Adherence to these principles is also intended to limit the continued expenditure of resources critiquing or defending new FF&PC [food formulation and processing classification] systems. These principles can serve as a foundation to support impactful research on FF&PC systems and, through this, public health policy.”

A research roundtable for industry feedback is scheduled for March 11 and 12, 2026.³

This article was created with assistance from AI. The content has been reviewed and edited by Erin McEvoy, Associate Editor. For more information on the extent and nature of AI usage, please contact us.

References

1. Institute for the Advancement of Food and Nutrition Sciences. IAFNS Develops ‘Principles’ to Guide Classifying Foods Based on Processing, Formulation. January 20, 2026. https://www.newswise.com/articles/iafns-develops-principles-to-guide-classifying-foods-based-on-processing-formulation (Accessed 2026-01-30).
2. Bernstein, JT.; Brown, AW.; ∙ Burton-Freeman, B.; et al. Guiding Principles for Science-Based Food Classification Systems Focused on Processing and Formulation. Advances in Nutrition, 2026. DOI: 10.1016/j.advnut.2025.100577
3. Institute for the Advancement of Food and Nutrition Sciences. Principles for Food Classification Focused on Processing and Formulation in Support of Public Health. https://iafns.org/food-classification-principles/ (Accessed 2026-01-30).