IFE Manufacturing hosted a compelling discussion on the topic of ultra processed foods (UPFs), moderated by Vypr Founder Ben Davies and featuring short presentations from Andy Salter, Emeritus Professor of Nutritional Biochemistry at University of Nottingham, Mark Thompson, Co-founder and Director of TRKR, and Debbie Davies, Founder of Contigo Management Limited. 

The conversation explored the prevalence, impacts, and future of UPFs within the food industry and consumer diets.  

Here are some key takeaways from each expert's presentation and the subsequent Q&A session. 

Debbie Davies: The UK's Relationship with Ultra Processed Foods 

Debbie Davies opened the discussion by highlighting that the UK has one of the highest consumptions of ultra processed foods in Europe, attributing this to the fast-paced lifestyle that prioritises convenience.  

However, the COVID-19 pandemic has shifted consumer behaviour, making people more conscious of what they eat and encouraging more home-cooked meals.  

"When you’re busy working you want convenient food, and it suits us to look at convenience. But the pandemic has shown that we can cook things from scratch and we’re now more aware of the ingredients and what goes into our food," she explained. 

Davies expressed concern over the media’s portrayal of UPFs, noting that many articles are written by individuals lacking deep food industry knowledge.  

"The press are absolutely obsessed. Everywhere you look there are articles about ultra processed foods but they’re often being written by people who don’t necessarily understand food or know what’s right to inform us," she remarked. 

She emphasised the increasing influence of consumers who are reshaping shopping habits by demanding transparency and healthier options. "Consumers are now becoming influencers and they’re changing shopper behaviour. How people are shopping is being challenged.” 

Davies proposed a simple criterion for identifying UPFs: "Do you recognise the ingredients, and would you cook with them yourself?"  

She stressed the importance of education in empowering consumers to make informed choices and urged a collaborative approach among the food industry, government, and consumers to foster a healthier nation, concluding: "The responsibility for a healthy nation lies not only with us but also with government and with the consumers themselves.” 

Mark Thompson: Complexities and Consumer Behaviour 

Mark Thompson underscored the complexity surrounding UPFs, noting the dual focus for suppliers on compliance with health regulations and for retailers on offering consumer choice. 

He highlighted the ongoing obesity crisis, pointing out that consumer behaviour often oscillates between health consciousness at the beginning of the week and indulgence towards the end, observing: "Consumers tend to start the week with health in mind and finish the week with indulgence and enjoyment, and maybe a gin and tonic.” 

Thompson discussed the role of retailers in providing clear labelling to aid consumers in making educated decisions, referencing Tesco’s initiative to categorise products under 100 calories as an example, explaining: "For retailers it’s about offering consumers simplicity when it comes to ease of shop.” 

He also noted the demographic differences in awareness and behaviour towards UPFs, with younger consumers often constrained by time and money, and older consumers more adept at moderating their intake of unhealthy foods.  

"If you’re younger, you tend to be less aware of which UPF foods to avoid and a tension point of lack of time and lack of money. If you’re older, UPF is less impacting on buying behaviour," he explained. 

He advocated for early education to instil healthy eating habits and a deeper understanding of food, suggesting that long-term change hinges on informed consumer choices and industry efforts to reformulate products.  

"It’s also about educating consumers at an early age so they can understand more about what they’re eating and food in general to ultimately change habits in the long term," he concluded. 

Andy Salter: Historical Perspective and Nutritional Nuances 

Andy Salter provided a historical overview, explaining that the rise of UPFs is tied to their affordability, convenience, and extended shelf life, which benefit both the industry and consumers. 

"When you look at how processed foods have emerged over the past five or six decades, there are a number of reasons why they have become so popular: they’re affordable, they’re convenient, and as people have less time to prepare food that becomes increasingly more important," he said. 

Salter acknowledged the initial intent of food processing to enhance nutritional value, such as improving the bioavailability of nutrients in plant-based foods. He cautioned against demonising all UPFs, emphasising the importance of differentiating between those that are nutritionally beneficial and those high in fat, sugar, and salt, arguing: "We should not be demonising everything by classing a whole range of foods together, we should be looking at what is in those foods.” 

He pointed to the significant portion of the population dependent on UPFs for essential nutrients and argued for a balanced approach focused on reformulating problematic foods and diversifying diets, noting: "Many of the most vulnerable people in our society are dependent on those foods to gain valuable nutrients.” 

Salter also stressed the need for broader systemic changes, including better food education, healthier institutional meals, and potential financial incentives to promote healthier eating habits.  

"Bring back education for our youngest people so they know more about food and cooking. Making hospital meals and school meals healthier," he recommended. 

The panel concluded with a Q&A session, where audience questions further explored what was behind the increased momentum of the UPF debate in mainstream media and the public consciousness.  

Davies attributed this to a growing public desire to eat healthily amid confusing and often conflicting information, explaining: "It comes from people wanting to eat well and not knowing how and looking to the press for information or reading up on the subject. There are lots of messages out there.” 

Thompson warned against complicating familiar labelling systems for consumers.  

"We need to be careful that we’re not confusing consumers who have become familiar with certain types of retail labelling," he advised. 

Salter emphasised the point that UPFs that are not HFSS compliant shouldn’t be confused with those that have benefits for the consumer, and that education and government action have important roles to play.  

"Fundamentally, we have to reduce the energy density of some of these foods, particularly high-fat and high-salt foods,” he explained. “Formulating and making healthier foods more accessible is not just the responsibility of the food industry but government too.” 

The panel discussion at IFE Manufacturing provided a nuanced exploration of the emotive debate around ultra processed foods, highlighting the need for balanced perspectives and collaborative efforts to improve public health.  

By understanding the complexities of UPFs, fostering consumer education, and encouraging industry reformulation, a healthier future is within reach for UK consumers.  

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