NMPF Urges Caution on Ultra-Processed Foods
November 5, 2025
NMPF filed comments Oct. 23 in response to USDA and the Food and Drug Administration’s request for information as the agencies explore options for creating a uniform definition of ultra-processed foods.
Researchers have found links between the consumption of highly processed foods and a range of negative health outcomes. However, more research is needed, and there is currently no standard for what amount of processing would make a food “ultra-processed.” The FDA and USDA are attempting to bridge the gap by creating a uniform definition, which would allow for consistency in research and policy.
Because of the processing techniques used for some dairy foods like flavored yogurts, flavored milk, cheeses, and powdered dairy products, the way ultra-processed foods are ultimately defined could affect how these products can be marketed, and whether or not they will be included in federally funded programs such as SNAP, WIC or school meals programs.
In its comments, NMPF urged USDA and FDA to use caution when developing any definition of UPFs, highlighting that previous attempts and currently available UPF classification systems have failed to account for nutrient density and affordability. “If the administration moves forward with developing a definition, it must be developed carefully to avoid misclassification of nutrient dense foods and recognize that not all foods being processed are equal,” the comments said.
NMPF also urged the administration to exempt all dairy foods from any future definition or “ultra-processed” classification, based on decades of research supporting dairy’s health benefits in American diets.
