It is virtually impossible to determine how heavily processed a food really is. That’s largely because the current go-to system, NOVA, groups very different foods into the same category, with over 70% being categorized as ultra-processed.

A gummy vitamin and a lentil-based frozen meal? Both are categorized as “ultra-processed.”

This kind of catch-all categorization doesn’t help consumers, brands, or health professionals. It muddies the waters at a time when clarity is critical.

That’s why WISEcode developed something better.

Why NOVA Scores Fall Short

The NOVA system has sparked useful conversation and stimulated the debate on food additives and modern food production, but it’s broad by design. The NOVA system, also known as the nova food classification system, is a framework that attempts to categorize foods based on the level of industrial processing, with a particular focus on identifying ultra-processed foods. 

It was never built to dissect the why or how of food processing. 

Instead, the system is designed to categorize foods based on the notion that more heavily processed foods, “ultra processed”, are unhealthy. And that the degree of processing can be described largely by what a food is not. The categories are, in essence, “not a food direct from plant or animal with little done to it” (NOVA 1), “not a culinary ingredient like salt, fat, oil or sugar” (NOVA 2), “not a combination of the first two groups” (NOVA 3),  “everything else” (NOVA 4, the ultraprocessed foods). As a result, foods with very different health profiles are categorized together. It’s a blunt tool in a nuanced world.

What NOVA doesn’t account for:

• Ingredient-level risks

• Degree of processing per ingredient

• Additive load

• Added sugar content

• Regulatory red flags

Additionally, NOVA fails to address the  central role played by the food industry in shaping how foods are processed and marketed, nor does it address the regulations governing what is allowed in foods and what is not.wAnd that’s exactly where WISEcode’s approach begins.

Introduction to Processed Foods

Processed foods are everywhere, from the frozen vegetables in your freezer to the instant soups on supermarket shelves and the frozen pizza lining supermarket freezers. In simple terms, a processed food is any food that has been changed from its original state, whether by milling, cooking, canning, freezing, fermenting or other common processes. “Processed foods” as a broad category includes minimally processed foods, like canned tuna or bagged salad greens, as well as ultra-processed foods, which are often ready-to-eat meals packed with additives and preservatives.

The NOVA classification system was developed to help make sense of this spectrum. It sorts foods into four groups, ostensibly based on how much and why they’re processed. At one end are unprocessed or minimally processed foods, like fresh produce or plain frozen vegetables. At the other are ultra-processed foods, such as instant soups and frozen pizza, often made with industrially produced ingredients and designed for convenience and long shelf life.

Understanding where a food lives on this scale is more than just a labeling exercise. We are coming to understand that there is something about the degree of processing that can have a significant impact on human health, influencing everything from nutrient content to energy density to the presence of potentially harmful additives. As processed foods become a bigger part of our diets, knowing the difference between minimally processed and ultra-processed options is key to making healthier choices.

Ingredient-Level Intelligence for Highly Processed Foods

The WISEcode Ultra-Processed Food™ model was developed using more than 100,000 commercial packaged foods and over 4,000 unique ingredients from WISEdata™ (which has grown to over 759,000 foods and over 5,000 ingredients), our proprietary database. It breaks food down based on what it’s made of, not just how it’s marketed.

Here’s how it works:

• Step 1: Count processed ingredients

• Step 2: Weigh each one based on amount of processing and known health risks

• Step 3: Factor in how much of the food’s energy comes from added sugars

• Step 4: Automatically flag and elevate any food that contains banned or high-risk additives

The model identifies specific food substances that might be common in highly processed foods, especially those of no or rare culinary use. Examples include soy protein isolate, soy protein, hydrogenated or interesterified oils, and high fructose corn syrup. These ingredients are commonly used to enhance texture, flavor, and shelf life, setting highly processed foods apart from less processed options.

The model specifically detects food additives by analyzing ingredient lists and food labels, helping to identify the presence of preservatives, colorings, flavors, emulsifiers and other substances with possible links to adverse health outcomes.

At the ingredient level, the model distinguishes between processed culinary ingredients and culinary ingredients used in traditional cooking, providing a more accurate assessment of food processing. In addition to ingredient analysis, the model evaluates the health effects, health implications, and nutritional quality of foods, considering how additives and processing impact overall diet health and associated risks.

The WISEcode classification system is distinct from the NOVA food groups, by offering more granularity when assessing a food and being completely objective when scoring a food.  

The result is a five-level classification: Minimal, Light, Moderate, Ultra, Super-Ultra. It’s layered, specific, and responsive to new science.

Why WISEdata™ Is Different From Other Systems

WISEdata™ isn’t just big, it’s smart. We’ve cataloged over 759,000 foods and tagged more than 5,400 ingredients with attributes like “emulsifier,” “preservative,” “seed oil,” “artificial color,” and more. We’ve also logged thousands of ingredient name variations to account for typos and inconsistent labeling. Our approach is grounded in food science, enabling a deeper analysis and understanding of how each ingredient impacts health and safety.

This level of detail allows for:

• Real-time scoring of food processing levels

• Predictive modeling for ingredient impact, leveraging food science to anticipate health outcomes

• Identification of foods that appear healthy but aren’t, with the system assessing food quality beyond just the ingredient list

When we ran a sample:

• 34% of foods contained seed oils (52% of those were highly processed)

• 17% used artificial colors (nearly 80% of those were highly processed)

• 100% of foods that used five or more flagged additives landed in the “super-ultra” category, as many additives are included specifically to make the final product palatable and appealing to consumers

That’s the kind of detail that gets lost in traditional systems.

Comparison to a Whole Food Diet

When it comes to nutrition, whole foods like fresh fruits, vegetables, and whole grains set the standard. These foods are packed with essential nutrients, fiber, and antioxidants, and are minimally altered from their natural state. In contrast, highly processed foods are industrial formulations engineered for taste, convenience, and profit. They often contain a long list of additives, preservatives, and artificial ingredients, making them a far cry from their whole food counterparts.

Recent research shows that a diet rich in highly processed foods is linked to negative health outcomes, including obesity, cardiovascular disease, and even certain cancers. The consumption of highly processed foods has been associated with increased risk of chronic diseases, while whole foods support better health and well-being. The World Health Organization recommends prioritizing whole foods and limiting the intake of highly processed foods to reduce the risk of these health problems.

Real-World Application: New FDA “Healthy” Rules and Negative Health Outcomes

In 2025, the FDA revised its criteria for what qualifies as a “healthy” food. The focus shifted from nutrient thresholds to food group composition, with new limits on sodium, added sugar, and saturated fat. Many foods lost their “healthy” status overnight, while others gained that label (olive oil can now be labeled as “healthy”!).

• Just 13.9% still met the new “healthy” criteria

• Nearly 10% of products lost that claim under the new rules

• Nut and seed products saw a 37% increase in qualification

Online Grocery Listings and Food Labels Are Full of Errors, And No One's Talking About It

Accuracy matters, especially when shopping online. But our review of over 865,000 food listings across 30+ online grocery platforms revealed widespread problems:

• 45% of foods didn’t declare added sugars

• 64% had errors in micronutrient data

• Only 19% of product listings had complete and correct nutrition info

That’s not just a data issue, it’s a trust issue.

The Bottom Line

Not all processed foods are created equal. And the tools we use to evaluate them need to evolve.

WISEcode’s ingredient-driven scoring system and comprehensive food database (WISEdata™) offer a sharper lens for everyone, from researchers and regulators to manufacturers and consumers. It’s a step toward real food transparency grounded in science, not guesswork.

This data is drawn from a large dataset for processed foods, WISEdata™, and you can request access to the dataset by emailing us at WISEalliance@wisecode.ai.

We'll also be presenting our research at NUTRITION 2025 in Orlando, FL, from May 31 to June 3, 2025.

Frequently Asked Questions (FAQ)

What are NOVA scores?

NOVA scores refer to the classification levels within the NOVA food classification system, which categorizes foods based on the extent and purpose of their industrial processing. The system helps identify ultra-processed foods and their potential impact on health.

What is the difference between minimally processed and ultra processed foods?

Minimally processed foods are those that have undergone basic processes like washing, freezing, or pasteurization without adding substances like salt, sugar, or unhealthy fats. Ultra processed foods, on the other hand, are industrial formulations containing multiple ingredients, including additives and substances of no or rare culinary use, designed for convenience and long shelf life.

What role does the food industry play in ultra processed food production?

The food industry uses industrial processing techniques and food additives to create highly profitable, convenient, and palatable ultra processed foods. Understanding these processes and the influence of consumer brands association can help in making informed food choices.

Are all processed foods unhealthy?

No. Processed culinary ingredients like salt, sugar, and oils, as well as minimally processed foods like canned fish, pasteurized milk, and wheat bread, can be part of a balanced diet. The concern lies primarily with ultra processed foods that displace other NOVA food groups and reduce overall food quality.

Where can I learn more about the NOVA food classification system?

The NOVA food classification system is widely studied in food science and public health nutrition. You can find detailed information through scientific publications, the World Health Organization, and resources focused on food classification systems based on processing levels.