Why Defining 'Ultra-Processed Food' Is Stalling RFK Jr.'s Crackdown on Grocery Labels

Health and Human Services Secretary Robert F. Kennedy Jr. has pledged to regulate ultra-processed foods as part of the Make America Healthy Again (MAHA) agenda. His most significant hurdle? Defining what qualifies as an ultra-processed food.

In February, RFK Jr. told The Joe Rogan Experience that a federal definition would be finalized by April. He described a future where every grocery item would carry a traffic-light-style label—green, yellow, or red—to indicate its health impact. However, the deadline has passed, and agencies remain at an impasse. The New York Times reports that behind-the-scenes negotiations are stalled, with no clear timeline for resolution. Calley Means, a senior adviser to RFK Jr., acknowledged the uncertainty, stating, "It's not final until it's final." He added that the definition would incorporate input from scientists, agency staff, and stakeholders.

One potential framework under consideration is the Nova system, developed by researchers at the University of São Paulo, Brazil. Nova classifies ultra-processed foods as "industrially created" products containing multiple ingredients, including additives like salt, sugar, oils, or fats, even if they start with unprocessed components such as milk, eggs, or meat. The system also includes foods typically viewed as nutritious, such as bread, packaged meats, fish, vegetables, and baby formulas.

The Nova system’s broad scope raises concerns. Critics argue it fails to pinpoint which ingredients pose health risks, relying instead on vague criteria that complicate classification. For example:

• Plain yogurt is labeled as minimally processed under Nova, despite the addition of sugar or salt to extend shelf life or improve taste. However, the system classifies nonalcoholic fermentation—a key step in yogurt production—as a characteristic of processed foods.
• Whole-grain bread and cereal are categorized as ultra-processed, yet research links their consumption to a lower risk of chronic diseases.

Jeffrey Singer, a physician and general surgeon, compares defining ultra-processed foods to distinguishing a car from a truck: "The terms 'ultra-processed' and 'processed' are too broad and ambiguous to be useful." He advocates for a more precise approach, stating, "If we want to identify harmful ingredients, we should focus on specific components and their dosages rather than broad categories."

The debate highlights a critical gap in food regulation: While excessive saturated fats are widely recognized as unhealthy, the conversation often overlooks the importance of ingredient-specific research and dosage. Without clear definitions, policies aimed at curbing ultra-processed foods risk being both ineffective and misleading for consumers.