What Is The NOVA Food Classification? Understanding Processed Foods and Why It Matters for Your Diet & Purchases

The NOVA food classification doesn’t rate foods by calories or nutrients. Instead, it gauges how much a food has been altered through industrial processing. It doesn’t say whether a food is “good” or “bad”, only how far from its original state it is.

It groups foods into four distinct categories based on the steps they undergo before reaching your plate. Below you’ll learn what each category means, where common misunderstandings occur, and how this framework can influence your shopping and cooking decisions.

What Is NOVA, Really?

NOVA is a food classification system developed by researchers at the University of São Paulo. In short, the NOVA food classification shifts the focus away from carbs, fats and vitamins and towards the level of processing.

Here’s the breakdown:

• Group 1: Unprocessed or minimally processed foods
• Group 2: Processed culinary ingredients
• Group 3: Processed foods
• Group 4: Ultra‑processed foods (UPFs)

This classification ignores whether a food is plant‑based or animal‑based. It doesn’t measure calories or nutrient counts. The key question for the NOVA food classification is this one: How far is this food from its original form?

To keep it simple, ask yourself:

• Was it made in a kitchen or a lab?
• Can you still identify the original ingredients?
• Could you recreate it with basic tools and whole ingredients?

Group 1: Unprocessed & Minimally Processed

These are foods in their raw or nearly raw form. Items you recognize instantly: a carrot, fresh fish, lentils. Minimal processing might include washing, freezing, or pasteurizing – but no added sugar, fat or chemicals.

Here are examples:

• Fresh produce
• Whole grains like oats or quinoa
• Plain milk, yoghurt, eggs
• Frozen vegetables without sauce
• Dried legumes, raw nuts and seeds

These foods form the foundation of a nutrient‑rich, minimally industrial diet.

Group 2: Processed Culinary Ingredients

These items aren’t typically eaten on their own. They’re derived from Group 1 foods (or nature) and used in cooking or seasoning.

To keep it simple, these are the products you should think of:

• Olive oil, sunflower oil
• Butter, lard, ghee
• Sugar, honey, salt
• Starches like cornstarch

They transform raw ingredients into dishes e.g., oil in a stir‑fry, salt in soup. They add flavor but aren’t usually a standalone snack.

Group 3: Processed Foods

In this group you’ll find foods made from Group 1 items plus a culinary ingredient from Group 2. Processing is limited (canning, salting, fermenting), and the ingredient list remains short.

Typical examples include:

• Cheese
• Bread with flour, water, salt and yeast
• Salted nuts
• Yoghurt with a bit of sugar
• Canned beans or vegetables in brine

These aren’t ultra‑processed. Many can fit easily into a balanced diet, especially if you monitor ingredients.

Group 4: Ultra‑Processed Foods (UPFs)

This is where food transforms into product. Ultra‑processed foods are built from ingredients you don’t find in a typical kitchen: industrial fats, reconstituted starches, emulsifiers, artificial flavours. The goal? Convenience, long shelf‑life, addictive taste.

Traits:

• Long, unreadable ingredient lists
• Highly engineered textures and colours
• Ready‑to‑eat or heat‑and‑serve
• Packaged to sell, not to nourish

Examples:

• Soft drinks
• Flavoured crisps
• Instant noodles
• Packaged cookies, cakes
• Plant‑based burgers made from isolates & additives
• Chicken nuggets from meat slurry & coatings
• Frozen pizzas with synthetic toppings

Studies like “Ultra-Processed Foods and Nutritional Dietary Profile: A Meta-Analysis of Nationally Representative Samples” (Martini D, Godos J, Bonaccio M, et al.) link high UPF consumption with higher sugar, salt and fat intake, and lower fiber, vitamins and nutrient density.

More precisely, this meta-analysis of nationally representative samples shows that higher intake of ultra-processed foods is associated with:

• Higher energy density
• Higher free sugars, total fat and saturated fat
• Lower fibre
• Lower protein, potassium, zinc, magnesium
• Lower vitamins A, C, D, E, B12 and niacin

What is the difference between the NOVA food classification and Nutrition Labels

The NOVA food classification doesn’t replace an ingredients list or nutrition table. Instead it complements them.

• The NOVA food classification asks: How much and what kind of processing?
• Nutrition labels ask: What’s in it – macros, micros?

So a bag of almonds (Group 1) may be calorie‑dense. And a diet soda (Group 4) might be low‑calorie. That doesn’t make them equally “healthy”. You must use both perspectives.

Why It Matters for Health Policy

Researchers use the NOVA food classification to link ultra‑processed food intake to real‑world health outcomes: higher obesity rates, increased type 2 diabetes, elevated cardiovascular risk, and higher all‑cause mortality. The NOVA food classification enables governments and institutions to monitor what people actually eat and direct food policy, school‑meal standards, and packaging laws accordingly.

And that this is much needed becomes clear when you see the below statistics on the evolution of obesity in the U.S. over the past 60 years. Around 1920–1930 historical BMI data from military academies showed very lean young adults; obesity was rare and described as a “creeping” phenomenon that started in cohorts born after World War I.

By 1960–1962 the first national survey with measured height/weight showed that 13.4% of adults (20–74) had obesity (BMI ≥30). Today (2021–2023) nationally representative data show 40.3% of US adults (20+) have obesity and 9.4% have severe obesity (BMI ≥40).

So over roughly 60 years of solid national data, adult obesity prevalence has tripled, and severe obesity has increased by about a factor of ten.

Obesity statistics from the U.S. (1960-2023)

Period / survey cycle	Age group	Obesity prevalence (%)	Notes
1960–1962 (NHES I)	20–74	13.4%	First national exam survey with measured BMI.
1971–1974 (NHANES I)	20–74	14.5%	Slight rise vs early 1960s.
1976–1980 (NHANES II)	20–74	15.0%	Still relatively low, slow upward drift.
1988–1994 (NHANES III)	20–74	23.2%	Clear jump; often cited as start of modern US obesity “epidemic”.
1999–2000	20–74	30.9%	Obesity now roughly one in three adults.
2007–2008	20–74	34.3%	More than doubled vs late 1970s.
2013–2014	20+	37.7%	Data brief trend table (adult obesity).
2015–2016	20+	39.6%	Approaching two in five adults.
2017–2018	20+	42.4%	NIDDK summary for adults (includes severe obesity).
2017–2020 (pre-COVID)	20+	41.9%	Combined 2017–2018 + partial 2019–2020.
2021–2023	20+	40.3%	Latest NHANES cycle; severe obesity 9.4%.

What People Get Wrong About the NOVA Food Classification

There are plenty of misconceptions around the NOVA food classification system. Concrete examples help to clear them up.

Is Ultra-processed always junk food? Not always.

Many people picture cola, crisps and candy when they hear “ultra-processed foods”. Those are UPFs, but so are products with a healthy image.

• A vegan protein bar with soy protein isolate, glucose syrup, palm fat, artificial sweeteners, flavourings and emulsifiers is ultra-processed, even if the wrapper says “high-protein” and “plant-based”.
• A breakfast cereal with added vitamins, wholegrain claims on the front, and a long list of sugar, syrups, flavourings and colourings still counts as ultra-processed in the NOVA food classification.
• A ready-to-drink high-protein shake sweetened with sucralose, acesulfame-K and thickened with gums and stabilisers is ultra-processed, even if it says “low sugar” and targets fitness-minded consumers.

If a product is built from isolates, refined ingredients and additives rather than recognizable foods, NOVA places it in Group 4, no matter how “healthy” the marketing greenwashing sounds.

Is all processing of food bad? No.

The NOVA food classification does not say you must only eat “raw” foods. It distinguishes between helpful processing and ultra-processing.

• Freezing vegetables right after harvest helps preserve vitamins. A bag of frozen peas with “peas” as the only ingredient sits in Group 1 (minimally processed).
• Pasteurising milk improves safety without changing the food into something new, so plain pasteurised milk remains minimally processed.
• Fermenting milk into yoghurt using live cultures is traditional processing. A plain yoghurt made from milk and bacterial cultures belongs in Group 3.

The NOVA food classification raises a red flag when processing breaks foods down into parts (starches, sugars, oils, proteins), recombines them, and adds colours, flavours and texturisers to create a new, engineered product.

Is homemade food always unprocessed? Not automatically.

Cooking at home helps, but the ingredients still matter.

• A homemade pasta bake made with fresh tomatoes, onions, olive oil, herbs and plain cheese uses mostly Group 1–3 foods.
• A homemade “instant” soup made by dissolving a powdered soup mix that contains maltodextrin, flavor enhancers (like MSG or disodium inosinate), palm oil and artificial flavors is still built around an ultra-processed base.
• A tray of oven-baked nachos using packaged cheese slices, flavored tortilla chips and bottled cheese sauce relies heavily on ultra-processed ingredients, even if you assemble and bake everything at home.

The NOVA food classification focuses on what you put in the pan. A home kitchen can use minimally processed ingredients or ultra-processed shortcuts. The location does not change the NOVA food classification group.

Is plant-based food always minimally processed? Only sometimes.

Plant-based eating can stay close to Group 1 and 3, but a lot of plant-based convenience food falls into Group 4.

• Minimally processed plant foods (often Group 1–3):
  • Cooked lentils, chickpeas and beans
  • Whole oats and other intact grains
  • Tofu made from soybeans, water and coagulant
  • Tempeh made from fermented soybeans
• Ultra-processed plant-based products (Group 4):
  • A vegan burger made from rehydrated soy protein concentrate, wheat gluten, vegetable oils, flavourings, colourings, stabilisers and preservatives.
  • Vegan cheese slices based on refined starches and coconut oil, plus emulsifiers, flavourings and colourings to mimic dairy cheese.
  • Plant-based deli slices with protein isolates, gums, sweeteners and smoke flavour.

Being plant-based does not guarantee low processing. Use the ingredient list as your guide: the more it leans on whole foods (beans, grains, nuts, seeds, vegetables), the closer it stays to the minimally processed side of the NOVA food classification.

How to Use the NOVA Food Classification in Daily Life

Use the NOVA food classification as a lens when shopping or preparing meals.

When shopping:

• Scan ingredient lists. Short list with recognisable items? Likely Group 1–3.
• Long list with lab‑style ingredients? Likely Group 4.
• Ask yourself: Could I make this at home with basic tools and whole ingredients?

When cooking:

• Base your meals on Group 1 foods: vegetables, fruit, legumes, whole grains, nuts, seeds, plain yoghurt / eggs / fish / meat.
• Use processed foods (Group 3) for convenience,  but treat ultra‑processed foods as occasional, not staple.
• Be mindful of “plant‑based” products that sneak into Group 4 despite the label.

Plant‑Based does not mean NOVA‑friendly by default: Some plant‑based foods are truly minimally processed (Group 1 or 3) – for example chickpeas, plain tofu, oats. Others fall under Group 4 due to long ingredient lists, isolates, additives. Just because it says “plant‑based” doesn’t mean it’s un‑ or minimally‑processed.

If your aim is better‑quality eating, choose traditional plant foods over industrial “imitation” foods. And remember, ultra‑processed plant‑based foods or meats may not be better.

The NOVA Food Classification Has Its Limits

The NOVA food classification gives you a rough idea of how processed a food is, but that’s only one piece of the puzzle. It doesn’t account for portion size, how often you eat something, or how it fits into your total calorie balance. It also doesn’t sort additives by their risk levels, replace clinical studies on nutrition and disease, or predict how a particular diet will affect an individual.

NOVA is most useful when looking at broader dietary trends. It shows that diets packed with ultra-processed foods tend to come loaded with added sugars, refined carbs and saturated fats, while lacking in fiber, vitamins and minerals. That said, it doesn’t weigh in on how you cook at home, nor does it reflect affordability, cultural habits, accessibility or personal health needs.

Think of NOVA as just one reference point. Pair it with nutrition labels, your long-term habits, how much you move, how you sleep, stress levels and medical background. The core advice holds: favor minimally and traditionally processed foods, keep ultra-processed ones from becoming the default, and always weigh your choices in the broader context of your lifestyle.

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