Formulation Insights
2025 · Austrade Inc.
2025 · Austrade Inc.
Ultra-processed foods (UPFs) include industrial products that manufacturers create with ingredients not typically found in a home kitchen — such as 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. The data links ultra-processed food diets to harm in nearly every organ system in the body — including 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: UPFs were found to alter food structures, cause rapid digestibility, and contribute low phytochemical content.
According to October 2025 research, roughly 70% of consumers now actively try to avoid ultra-processed food and beverage products — data published 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 become the primary purchasing driver for U.S. consumers, actively reshaping how formulators approach product development.
70%
of consumers actively
try to avoid UPFs
try to avoid UPFs
37%
feel extremely
knowledgeable about UPFs
knowledgeable about UPFs
170+
brands expressed interest
in Non-UPF Verified pilot
in Non-UPF Verified pilot
The NOVA Classification System
In 2009, researchers at the University of São Paulo developed the NOVA food classification system, segmenting food into four categories based on the degree of industrial processing. ~70% of consumers are actively working to avoid ultra-processed foods, while only 37% feel extremely knowledgeable about them. This knowledge gap encourages beverage and food manufacturers to simplify processing transparency through ingredient selection and third-party Non-UPF certification.
Group 1
Natural foods with minimal processing — fruits, vegetables, nuts, and grains
Group 2
Processed culinary ingredients extracted from Group 1 foods — starches, oils, and sugar
Group 3
Products made by adding Group 2 ingredients to Group 1 foods with preservation methods such as bottling
Group 4 — UPF
Industrial F&B applications typically containing five or more ingredients, including additives not commonly recognized by consumers
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, noting that a strict nutritional focus may encourage CPG manufacturers to reformulate without considering ultra-processed status. Researchers proposed policies specifically targeting UPFs through taxes, warning labels, and restrictions in environments such as schools. The overall message is clear: processing methods — not just nutrient content — will face increased scrutiny.
Two New Non-UPF Certification Programs
Non-UPF Program Certification
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. It also flags industrial production techniques such as molding and pre-frying. Brands seeking certification must scrutinize not only what ingredients are sourced, but how those ingredients are processed — making supplier processing documentation essential for certification success.
Key Requirements
→Minimum 70% minimally processed ingredients by product dry weight
→Exclusion of BHT, brominated vegetable oil, and synthetic nitrates
→Restrictions on industrial techniques such as molding and pre-frying
→Full supplier processing documentation required for certification compliance
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.
The new standard complements the already well-established Non-GMO Project butterfly seal, leveraging fifteen years of verification expertise and consumer recognition. Non-UPF Verified Standards are actively raising the bar through strategic partnerships — forming a comprehensive framework for minimally processed food & beverage verification.
Key Advantages
→Leverages 15 years of Non-GMO Project verification expertise and consumer trust
→Complements the established Non-GMO Project butterfly seal
→170+ brands expressed interest in the pilot program at launch
How to Reformulate for Non-UPF Certification
Strategic ingredient sourcing is where brands and formulators must start when navigating Non-UPF certification. Here are the four principles that guide successful reformulation:
✓Keep It Simple — choose minimally processed single-ingredient plant proteins, naturally allergen-free sunflower lecithin, and native starches that consumers can easily recognize
✓Minimize Industrial Processing — 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
✓Pay Attention to Additives — choose ingredients that offer naturally clean profiles and natural preservation methods
✓Documentation is Key — ingredient transparency is no longer optional; full documentation from sourcing to processing is essential for both Non-UPF certification compliance and consumer trust
Austrade Ingredient Solutions for 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 and Flours
CO₂-extracted plant proteins — such as our Organic Heliaflor® 55 Sunflower Protein — deliver nutritional functionality without industrial modification. 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 cold-pressed and milled utilizing proprietary Kryonert® technology — a product-friendly, temperature-controlled, fine-grinding process that occurs in an oxygen-free environment 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.
Available ORGANIC Ingredients
→Heliaflor® 55 Sunflower Protein (CO₂-extracted)
→Almond Protein & Organic Cashew Flour
→Golden Flax Flour & Organic Hazelnut Flour
→Macadamia Flour & Organic Walnut Flour
Organic Sunflower Lecithin for Clean Label Emulsification
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 — resulting in 100% pure organic lecithin with a high phosphatidylcholine content that offers superior emulsification properties.
Why It Works for Non-UPF
→Mechanically extracted — no hexane, acetone, or chemical solvents
→100% pure organic lecithin — naturally allergen-free and consumer-recognizable
→High phosphatidylcholine content for superior emulsification performance
Cold-Pressed Organic Nut Oils
Cold-pressed, unrefined oils maintain structural integrity, contributing to proper digestion and cleaner products. Austrade’s Certified Organic Nut Oils include Sweet Almond, Walnut, and Cashew. The first four are extracted through a mechanical cold-press process that preserves natural fatty acid profiles without high-heat refinement or chemical solvents — preventing the introduction of trans fats and oxidized lipids commonly associated with industrial chemical extraction.
Organic Cashew Oil is unique due to its supercritical CO₂ extraction — a solvent-free process utilizing 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.
Certifications
→All Nut Oils are USDA/NOP Organic and COSMOS Certified
→Suitable for both food and cosmetic applications
Unmodified Native Starches for Functional Performance
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 — a key requirement for Non-UPF certification compliance.
Why It Works for Non-UPF
→Unmodified / native — no chemical modification, fully consumer-recognizable
→Available from potato, rice, wheat, and GMO-free corn
→Delivers thickening, binding, and texturizing functionality through gentle processing
The Path Forward for Clean Label Formulation
Shifting consumer priorities, regulatory activity, and new Non-UPF certification programs are converging. With the majority of consumers seeking to avoid UPFs — and only 37% feeling extremely knowledgeable about them — brands face both reputational risk and significant market opportunity.
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 makes Non-UPF formulation possible. Contact Austrade to learn how our Certified Organic & Non-GMO ingredients can support your Non-UPF certification goals.