Planteneers calls for rethink of 'ultra-processed' label on plant-based foods

The classification of many plant-based protein products as ultra-processed is facing renewed scrutiny, as food-tech company Planteneers urges the industry to reconsider how nutritional value is assessed. In a new whitepaper released this month, the Hamburg-based firm questions whether existing frameworks like the NOVA system are fit for purpose in an era of increasing demand for plant-based foods.

The NOVA system, widely referenced in public health discussions, categorizes foods into four groups based solely on the extent of processing. Under this framework, even nutritionally rich and carefully formulated plant-based alternatives can fall into the least favorable category: Group IV, ultra-processed foods, or UPFs.

“Given the increasing importance of plant-based alternatives, the question arises as to whether a classification that is based exclusively on levels of processing, while ignoring parameters like nutrition or product composition, is still appropriate,” commented Rebecca Bohlmann, Product Manager at Planteneers and co-author of the whitepaper.

As the whitepaper outlines, the degree of processing is often a poor proxy for a food’s healthfulness. For instance, a simple organic soy drink consisting of water and soybeans falls under Group III as a processed food. But once it is fortified with vitamin B12 – a nutrient commonly added to improve public health – it shifts into Group IV and is labeled ultra-processed. By contrast, unprocessed foods are assumed to be healthier by default under NOVA, regardless of their actual nutrient content.

“From our perspective it is vital to refine the categorization framework to focus on nutritional value and evidence-based health outcomes, instead of looking only at the degree of processing of a food,” Bohlmann said.

Planteneers advocates for a more nuanced view – one that accounts for enrichment, fermentation, and the incorporation of whole food ingredients like legumes and vegetables. These methods, Bohlmann argues, can improve food safety, increase nutrient density, and support the broader shift toward sustainable protein consumption.

“The demand for innovative products of this nature continues to grow,” she added. “Another approach is upgrading products by enriching them with essential minerals, vitamins, and fatty acids. By combining these approaches with transparent education, plant-based alternatives can be greatly enhanced from a nutritional point of view.”

The whitepaper also emphasizes the importance of transparency in ingredient labeling, especially given that the NOVA system uses ingredients as one of its key indicators of ultra-processing. Bohlmann believes this creates an opportunity for plant-based producers to lead on clean-label innovation and consumer education.

“In our estimation, the discussion around this topic will help the entire plant-based sector move forward and reach new milestones,” she said. “With this whitepaper we hope to drive the discussion further, and ideally spark more scientific studies on plant-based foods.”

Planteneers’ whitepaper is aimed at a broad group of stakeholders, including industry professionals, academic researchers, nutrition organizations, and consumer groups. Its core argument is that the time has come for classification systems to evolve in line with modern food technologies and the growing role of plant-based proteins in sustainable diets.