ORLANDO, FL — June 3, 2025 — As concerns over processed foods continue to grow, scientists are working to better understand which ingredients and methods of processing pose the greatest risks to health. Now, researchers have introduced a new system that classifies processed foods based on the health effects of specific ingredients, offering a more detailed and practical tool for consumers, researchers, and manufacturers.
The system was developed by WISEcode, a company that created an app to help consumers learn more about ingredients in packaged foods. According to the team, this new method offers a more precise and objective way to evaluate processed foods compared to existing systems.
“For consumers, this system provides a clearer method to assess and compare processed foods—even within highly processed categories,” said Dr. Richard Black, Chief Scientific Officer at WISEcode and adjunct professor at Tufts University School of Nutrition Science and Policy. “For food manufacturers, it offers a simple way to benchmark their products against others, based on ingredients and potential health impact.”
Dr. Black is scheduled to present the findings today at NUTRITION 2025, the annual conference hosted by the American Society for Nutrition, held at the Orange County Convention Center in Orlando.
Limitations of Current Models
Currently, the most widely used model in nutrition science is the Nova classification system, introduced in 2009. Nova places foods into four groups—from unprocessed to ultra-processed. Ultra-processed foods have been linked to health issues such as obesity and heart disease. However, critics argue the system is too broad. For example, it puts both candy bars and fortified sugar-free whole-grain cereals in the same category.
“Nova helped raise awareness of food processing,” said Black. “But it uses a one-size-fits-all approach that doesn’t reflect the complexity of modern food formulations or their varied health effects. Some processed foods may contribute to health problems, but others, which Nova still calls ultra-processed, could actually support a healthy diet.”
A More Detailed Scoring Method
To offer a more refined view, the WISEcode team created a scoring system based on three core factors:
- Health risk ratings of individual ingredients
- The percentage of calories from added sugars
- The presence of ingredients with known health concerns
Researchers applied the system to a massive database of over 650,000 food products and 5,500 individual ingredients. They then compared their results with the Nova classification.
The WISEcode system revealed greater variation among foods previously grouped together under Nova’s “ultra-processed” label. However, it showed less distinction among foods labeled as less-processed.
Under the new system, foods are placed into five categories: minimal, light, moderate, ultra, and super-ultra. Foods across the board—including those deemed ultra-processed under Nova—were found to be relatively evenly split among these new categories, with 16% to 23% falling into each.
A Tool Designed to Evolve
Black stressed that this is not a final solution, but part of a larger effort to improve how we understand food processing.
“Our system will grow as science evolves,” he said. “As we learn more about how specific ingredients and processes affect health, we’ll update our assessments. Our goal is to give people access to the most accurate, evidence-based information available.”
Beyond consumer use, Black added that WISEcode can help researchers explore which ingredients—or combinations—are linked to health risks and which are not. This could lead to better food design and stronger public health recommendations.
Dr. Black will present the research during the Food Science and Nutrition session at 10:24–10:36 a.m. EDT on Tuesday, June 3, at the Orange County Convention Center.
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