16 Jan 2026 Rethinking ultra-processed foods: Science, leadership and our shared responsibility
Some excellent reflections by Yolande Schulz, Vice President at SAAFoST, an FMCG industry leader and food scientist, as published on LinkedIn….
The global debate around ultra-processed foods (UPFs) has never been louder. At SAAFoST, where I serve as Vice President, we’ve spent some time exploring this very topic.
With the World Health Organization’s new policy work on UPFs*, the conversation is shifting from science to public perception and sometimes, to polarisation.
It is important that our discussions are not focused on emotion or driven by perception and hype.
As both a food scientist and an FMCG leader, I believe this moment calls for balance between science and storytelling, innovation and responsibility, as well as certainty and humility.
Food processing built modern nutrition – but it’s time to rebuild trust
Processing made our global food system possible. It helped us:
✔ Feed billions safely
✔ Fortify diets with essential nutrients
✔ Reduce waste and improve access
Science shows that processing has played a vital role in food safety and global nutrition but research also reminds us: not all processing is equal. Highly processed, energy-dense products can contribute to obesity and metabolic risk when consumed in excess.
So our question shouldn’t be “Is processing bad?” It should be “How can we process food better?”
Science must lead definitions, not narratives
The term “ultra-processed” has captured public attention, but the NOVA system used to define it is not based on detailed food-science mechanisms. It describes how a food is made, not what that process does to nutrients or the body.
This means that some foods eg fortified cereals, plant-based alternatives, nutrient-enriched snacks, are unfairly stigmatised under a one-size-fits-all definition.
The food science community must help WHO and policymakers bridge that gap with evidence, nuance and clarity.
Reformulation isn’t enough – we need redesign
Reformulating to cut salt or sugar is a positive step but science shows that structure and satiety matter too. Energy density, texture and matrix effects, all influence eating behaviour and health outcomes.
To truly transform, we must redesign food, not just relabel it. That means investing in:
- Nutrient-dense formulations
- Circular processing systems
- Precision fermentation and
- Sustainability innovations
The goal isn’t less processing, it’s smarter processing!
Affordability is an ethical imperative
We can’t talk about public health without talking about price. For millions of families, UPFs are the most affordable and accessible source of energy.
Studies show that policies discouraging all UPFs could widen nutritional inequality, particularly in low-income communities. Affordability and equity are not side issues…they’re core responsibilities. We can’t promote health by pricing people out of it.
Leadership means navigating uncertainty
In FMCG, uncertainty is our constant companion because markets evolve, science advances and consumers change faster than any of us can predict.
Leading through uncertainty is what ethical scientists and resilient leaders do. We must:
✅ Embrace the unknown as an invitation to learn.
✅ Be transparent about our limits and our intentions.
✅ Lead with evidence, not fear.
True leadership isn’t about knowing everything, it’s about creating space for better answers to emerge.
Where we go from here
If we want to move this debate forward:
- Let’s collaborate with WHO to refine definitions that reflect science.
- Let’s innovate for nutrition, sustainability, and accessibility… not just for compliance.
- Let’s communicate transparently to rebuild public trust in food science.
Processing built the modern food system and now science (and integrity) must rebuild its credibility.
Final thought….
Food science has always evolved, from pasteurisation to plant-based innovation, each era forced us to balance progress and principle. Today, the UPF conversation is another test of that balance.
As leaders in FMCG, we must combine:
- rigour with empathy,
- innovation with humility,
- and evidence with ethics.
Because at its heart, food science isn’t just about chemistry… it’s also about people.
Source: LinkedIn
*The WHO is seeking experts to form part of a Guideline Development Group to create a first-of-its-kind guideline on the consumption of UPFs. This guideline will address how much UPF should be consumed, whether certain processed foods may be acceptable or should be avoided, and will provide evidence-informed global recommendations and contextual guidance for policymakers. The WHO’s efforts are part of a broader agenda to foster healthier, safer, and more sustainable diets globally.