How to Navigate Non-UPF Certification: A Guide for Food Formulators
Ultra-processed foods (UPFs) include industrial products that manufacturers create with ingredients that aren’t typically found in a home kitchen. Some examples include artificial flavors and colors, hydrogenated oils, and additives created to enhance palatability.
In November 2025, The Lancet published a landmark study evaluating more than 100 studies on UPF consumption. Data links ultra-processed food diets to harm in nearly every organ system in the body. This includes obesity, cardiovascular disease, Type 2 diabetes, depression and chronic kidney disease. One of the most startling findings is that the health impacts extend beyond nutrient content. UPF’s were found to alter food structures and cause rapid digestibility while contributing low phytochemical content—leading to negative outcomes.
According to October 2025 research, roughly 70% of consumers now actively try to avoid ultra-processed food and beverage products. Research stems from recently published data by the Food Integrity Collective and Linkage Research & Consulting in support of the Non-GMO Project’s Non-UPF Verified program.
Processed food levels have recently become the primary purchasing driver for US consumers—actively reshaping how formulators approach product development. In response, two new Non-UPF certification programs launched in 2024 and 2025based on the NOVA food classification system. This effort creates significant challenges and opportunities for brands working to develop minimally processed food formulations.
The NOVA Classification System: Beverage and Food Formulation
In 2009, a group of researchers at the University of São Paulo developed the NOVA food classification system. This system segments food into four unique categories based on the degree of industrial processing.
- Group One includes natural foods that have undergone minimal processing such as fruit, vegetables, nuts and grains.
- Group Two includes processed culinary ingredients that processors extract from nature (Group One foods), such as starches, oil and sugar.
- Group Three accounts for products made by adding Group 2 ingredients to Group 1 foods with preservation methods such as bottling.
- Group Four includes all industrial F&B applications that typically contain five or more ingredients, including additives not commonly recognized.
Research from the Food Integrity Collective reveals a powerful market opportunity: ~70% are actively working to avoid ultra-processed foods, while only 37% feel extremely knowledgeable about them. And of the 37% who consider themselves knowledgeable, only 50% correctly identify soft drinks as a UPF. This knowledge gap encourages beverage and food manufacturers to simplifyprocessing transparency through ingredient selection and third-party Non-UPF certification.
The NOVA Challenge: Consistency
Food scientists note that NOVA assignments aren’t always consistent. Evaluators generally focus on processing methods rather than nutritional content, creating complexity for brands trying to deliver nutrition while balancing clean label positioning.
The Lancet Commission specifically criticized policies focused solely on fat, salt, and sugar reduction alone. Researchers noted that a strict nutritional focus may encourageCPG manufacturers to reformulate without considering ultra-processed status. Researchers proposed policies specifically targeting UPFs through taxes, warning labels, and restrictions in certain environments such as schools. While regulators have yet to implement many proposed policy recommendations, the overall message is clear: processing methods, not just nutrient content, will face increased scrutiny.
Two New Non-UPF Certification Programs for Food Manufacturers
Non-UPF Program Certification Requirements
Registered dietitian, Melissa Halas, launched the Non-UPF Certification program in December 2024. It expands on NOVA’s baseline structure by excluding preservatives such as BHT (butylated hydroxytoluene), brominated vegetable oil and synthetic nitrates.
The program evaluates processing techniques and ingredient composition, requiring at least 70% of product dry weight to consist of minimally processed ingredients. The program also flags industrial production techniques such as molding and pre-frying. It’s important for brands seeking certification to not only scrutinize what ingredients are sourced, but how those ingredients are processed. These findings emphasize the value of proper supplier processing documentation, which are essential for certification success.
Non-UPF Verified Standards by The Non-GMO Project
The Non-UPF Verified Standards were created by The Non-GMO Project following research showing that the vast majority of consumers try to avoid UPF consumption. The pilot certification program launched in Spring 2025 with more than 170 brands expressing interest.
Delivering established credibility to the emerging UPF certification landscape, the new UPF Verified Standards complement the already largely established Non-GMO Project butterfly seal. This program leverages The Non-GMO Project’s verification expertise, as well as its fifteen years of prestige and recognition.
Non-UPF Verified Standards are actively raising the bar through strategic partnerships and collaboration—forming a comprehensive framework for minimally processed food & beverage verification. The pilot program includes brands across major retail categories with full rollout expected by end of this month (December 2025).
How to Reformulate Products for Non-UPF Certification
Keep It Simple – Choose minimally processed single-ingredient plant proteins, naturally allergen-free sunflower lecithin, and native starches that consumers can easily recognize. Quality over quantity is an ingredient simplification strategy that aligns with evolving consumer demands for minimally processed food.
Minimize Industrial Processing – Both Non-UPF certification programs restrictingredients that are generally uncommon with consumers, including processes such asmolding and pre-frying. Formulators should focus on gentle processing methods that preserve ingredient integrity and are free from solvents and chemicals. Acceptable processes include cold-pressing, supercritical CO2 extraction and enzymatic hydrolysis, to name a few.
Pay Attention to Additives – Choose ingredients that offer naturally clean profiles and natural preservation methods.
Documentation is Key – Ingredient transparency isn’t optional anymore. Full documentation is essential for both Non-UPF certification compliance and consumer trust in food manufacturing—from sourcing to processing.
Ingredient Solutions for Non-UPF Certification
Strategic ingredient sourcing is where brands and formulators must start when navigating Non-UPF certification. Austrade’s portfolio includes Certified Organic and Non-GMO ingredients specifically designed for minimally processed, clean label food and beverage formulation.
CO2-Extracted; Cold-Pressed Plant Proteins & Flours
1. CO2-extracted plant proteins—such as our Organic Heliaflor® 55 Sunflower Protein—deliver nutritional functionality without industrial modification.
2. Organic plant proteins that are cold-pressed (partially defatted) serve as excellent minimally-processed solutions ideal for Non-UPF formulation.
Austrade’s plant proteins and flours are crafted from 100% Organic & Non-GMO nuts and seeds that are cold-pressed and milled utilizing proprietary Kryonert® technology. Ingredients include Organic Almond Protein, Organic Cashew Flour, Organic Golden Flax Flour, Organic Hazelnut Flour, Organic Macadamia Flour and Organic Walnut Flour.
Kryonert® is a product-friendly, temperature-controlled, fine-grinding process that occurs in an oxygen-free environment, and is used to preserve vitamins, minerals and protein structures. The Kryonert® process involves absolutely no chemical solvents or synthetic additives. No hydrolysis, irradiation, nanotechnology, fractionation, or refining is used—ensuring that the natural structure and nutrient profile remain intact.
Organic Sunflower Lecithin for Clean Label Emulsification
3. Certified Organic Sunflower Lecithin is extracted from 100% Organic & Non-GMO sunflower seeds through mechanical pressing with no chemical intervention. Mechanical extraction allows for gentle steam-separation without the use of hexane or acetone. The result is 100% pure organic lecithin with a high phosphatidylcholine content that offers superior emulsification properties.
Cold-Pressed Organic Nut Oils
4. Cold-pressed, unrefined oils maintain structural integrity, contributing to proper digestion and cleaner products. Austrade’s Certified Organic Nut Oils include Sweet Almond, Hazelnut, Pistachio, Walnut and Cashew. The first four are extracted through a mechanical cold-press process that preserves the natural fatty acid profiles without high-heat refinement and chemical solvents. This process also prevents the introduction of trans fats and oxidized lipids that are commonly associated with industrial chemical extraction methods.
Austrade’s Organic Cashew Oil is unique due to its supercritical CO2 extraction processing—a solvent-free process that utilizes temperature controlled and pressurized CO2 gas, leading to complete evaporation post-extraction. The final product contains absolutely NO hexane, ethanol, acetone, or other chemical solvent residues.
All of our Nut Oils are USDA/NOP Organic and COSMOS Certified, delivering consistent quality to both food and cosmetic applications.
Unmodified Starches for Functional Performance
5. Organic & Non-GMO Native Starches deliver thickening, binding, and texturizing properties through gentle processing methods. Unmodified Starches sourced from potato, rice, wheat, and GMO-free corn provide clean label thickening without chemical modification.
The Path Forward for Clean Label Food Formulation
Shifting consumer priorities and regulatory activity, as well as new Non-UPF certification programs are converging. With the majority of consumers now seeking to avoid UPFs, we know that only 37% claim to feel extremely knowledgeable. This finding is two-fold, signaling that brands face both reputational risk and significant market opportunity.
Technical challenges for brands lie in maintaining functional performance and cost competitiveness while meeting Non-UPF certification standards.
They key to success? Building strategic partnerships with ingredient suppliers who offer Certified Organic, Non-GMO, and minimally processed ingredients that actually perform.
The message is clear: Clean label reformulation strategies must address processing methods, not just macronutrient profiles.
Austrade’s portfolio of Certified Organic Plant Proteins, Organic Sunflower Lecithin, Functional Native Starches, and Cold-Pressed Organic Nut Oils make Non-UPF formulation possible.
Ready to reformulate with confidence? Contact Austrade to learn how our Certified Organic & Non-GMO ingredients can support Non-UPF certification goals—positioning your products for long-term market success.