A recent initiative by the Novo Nordisk Foundation aimed at delving into food processing has stirred significant debate within the food and beverage industry.
Initially, this project was touted as ‘the next generation’ of the ‘Nova’ classification, with principal researchers actively criticizing the original framework.
However, the branding was subsequently abandoned due to backlash from numerous scientists, including over 90 independent food scientists and Carlos Monteiro, the creator of the original Nova classification, as reported by Reuters. Critics argued that aligning the project with the original Nova could lead to confusion and imply discrediting of the original classification.
In an open letter addressed to lead researcher Susanne Bügel, Monteiro emphasized that the foundation never received permission to use the ‘Nova’ name, noting that such an association would ’cause chaos.’ Although he was invited to participate in the project, he opted to decline.
Despite the change in branding, the project continues in collaboration with the University of Copenhagen, with Bügel confirming that the overall objectives remain intact.
What is the purpose of the project?
According to Bügel, the project aims to investigate a food classification system that considers nutrient content and processing methods relevant to emerging food manufacturing trends.
The initiative will concentrate on various food processing techniques as well as the implications of additives on health.
Collaborating with leading researchers around the globe, the foundation and the University of Copenhagen will prioritize “health rather than the production process.”
“We should not make the same mistake as when we shamed fat, because we ended up promoting a diet with a high starch content that in effect works like sugar in the body. This turned out to be a bad solution for many people. Instead, our science should be as nuanced, rich and rewarding as a good meal!” stated Arne Astrup, head of obesity and nutritional sciences at the foundation.
Why is it seen as a conflict of interest?
This project has come under scrutiny due to perceptions of conflict of interest.
Katherine Jenner from the Obesity Health Alliance criticized the project, citing its foundation’s ties to Novo Nordisk, a manufacturer of weight loss medications. As Jenner pointed out, such a company has a vested interest in high obesity rates, as it profits from treating it.
Monteiro further criticized the initiative, asserting that nutritional guidelines should not be influenced by organizations with financial stakes in diet-related diseases.
In response, Novo Nordisk maintained that it does not view this as a conflict of interest. “We are supporting a public research project that hopefully can create new knowledge on food and health and enable consumers to make healthy choices,” a spokesperson asserted.
They emphasized that although funding is provided by the Novo Nordisk Foundation, independent researchers at the University of Copenhagen will execute the project.
What is the Nova classification?
The Nova classification, introduced by Carlos Monteiro in 2009, categorizes foods based on their processing levels. It divides food into four groups.
Group 1: Minimally processed foods
The first group encompasses foods that have undergone little to no processing or are processed in simple ways. It includes fruits, leaves, stems, seeds, roots, muscle, offal, eggs, and milk, prepared using methods common in kitchens globally.
Group 2: Processed culinary ingredients
This second group consists of culinary ingredients that have seen some degree of processing, including butter, oils, lard, sugar, and salt.
Group 3: Processed foods
This category includes more significantly processed foods, such as canned or bottled vegetables or legumes; whole fruits preserved in syrup; tinned fish in oil; various processed animal products like ham, bacon, and smoked fish; most freshly baked breads; and simple cheeses with added salt. Processing typically combines group two foods with those from group one.
Group 4: Ultra-processed foods
Composed mainly through industrial techniques, ultra-processed foods cover items like carbonated soft drinks, confectionery, mass-produced packaged breads and pastries, margarine, pre-prepared dishes, and numerous other packaged products.
