How to Make Sense of the New ‘Non-UPF’ Food Labels

To Buy, or Not To Buy?: As concerns about ultra-processed foods (UPFs) grow, new food labels are appearing to help shoppers identify items that are less processed. Certifications like the Non-UPF Project and Non-UPF Program have entered the marketplace in the absence of federal action. The catch? There isn’t one universal standard yet. (California has proposed a new non-UPF food label, which would be the first government-led, state-run non-UPF certification.)  

How to Do It: When you see a “Non-UPF Certified” or “Non-UPF Verified” seal, remember that the product met that organization’s standards, but the standards may differ among organizations. Some certifications focus on avoiding additives, emulsifiers, artificial sweeteners, and other hallmarks of ultra-processing. Others also consider factors like added sugar, sodium, and saturated fat. If you’re curious, most certification programs publish their criteria online. 

For foods without a label, a quick scan of the ingredients list helps: foods with shorter lists and fewer additives are generally less likely to be ultra-processed. 

The Benefits: Evidence showing that UPFs are harmful to our health keeps stacking up. Yet, UPFs make up about half of the typical adult American’s diet. While these new labels aren’t perfect, they can make it easier to spot foods that are less processed and reduce the guesswork of eating healthy.