Key facts
- The US government is nearing a definition for ultra-processed foods (UPFs).
- Grain industry representatives are concerned the definition may negatively impact perceptions of fortified grains.
- Experts emphasize the affordability and nutritional benefits of grain-based foods.
- A scientific report indicated reducing grain servings could lead to nutrient deficiencies in some populations.
- The industry plans to focus on scientific evidence of grains' health benefits.
The upcoming establishment of a government definition for ultra-processed foods (UPFs) is a focal point for the grain industry, which is concerned about how such a classification might affect public perception and the market for its products. Industry representatives, speaking at a Grain Foods Foundation (GFF) webinar, emphasized the need for a nuanced definition that acknowledges the nutritional benefits and affordability of enriched and fortified grains.
Leah Johnston, director of nutrition strategy and communications for Wild Hive, stated that while consumers have valid concerns about processed foods, the industry should respond with empathy and data. She highlighted that grain-based foods offer affordable, nutrient-dense options that are accessible to a wide range of consumers. Nicola McKeown, a professor of nutrition epidemiology at Boston University, echoed this sentiment, noting that grains are essential for providing nutrients across all age groups and can serve as a vehicle for other healthy foods.
The US Department of Health and Human Services and the US Department of Agriculture have jointly issued a request for information to establish a uniform definition of UPFs, with a definition expected soon. Michelle Kijek, a partner communicator for Nutrition in Demand, expressed hope that the final definition will recognize the importance of processes like enrichment and fortification. She noted that recent Dietary Guidelines for Americans focused heavily on processing, potentially overlooking the nutritional enhancements achieved through these methods.
Erin Ball, executive director of the GFF, pointed to a scientific report from the 2025 Dietary Guidelines Advisory Committee that warned against reducing recommended grain servings, citing potential nutrient deficiencies in vulnerable populations. While acknowledging that past administrations have not always adopted DGAC recommendations, Ball indicated the GFF plans to leverage such findings to support its ongoing research into the health benefits of grains, anticipating a future shift in public conversation towards scientific evidence.