EIT Food Future of Ultra-Processing Food Workshop, EIT Food iVZW, Leuven (Belgium). 4-5^th September 2024

Ultra-processed foods (UPFs) are a controversial topic in the food and health industry, sparking debates around their role in diets, impacts on health, place in the future of food and, indeed, what is an ultra-processed product. To delve deeper into these discussions, a two-day co-creative workshop was hosted by EIT Food in Leuven during the first week of September. This event brought together a range of individuals from different sectors to explore future challenges and opportunities associated with ultra-processed foods.

The first day of the workshop was dedicated to understanding the current landscape of ultra-processed foods, with experts presenting the latest trends and innovations shaping the future of the food industry. Topics included nutrition, consumer habits, sustainability, and food policy. The conversation revealed that, while consumers are increasingly aware of the health implications of UPFs, these foods are deeply ingrained in modern life due to their convenience, affordability, and long shelf-life. There is a complex balance between consumer demand for quick, easy options and the growing push towards healthier, more sustainable diets.

On the second day, participants were encouraged to think creatively and work collaboratively to find solutions for some of the key challenges. This required deeper exploration into what “ultra-processed” really means and how it impacts both health and the environment. Proposals put forward included promoting balanced diets and launching new education initiatives to help consumers make better food choices. There was also a push to highlight healthier processed food options, such as those that are fortified with key nutrients (e.g., vitamin D or iron). However, participants also called for more investment in new processing techniques that could retain nutritional value while improving taste and affordability.

The discussions were not solely focused on the downsides. While concerns were raised about the potential health risks, environmental impacts, and negative consumer perceptions surrounding UPFs, participants also recognised some of their positive attributes including affordability, safety, extended shelf-life, and the ability to standardise production for consistency and quality. The key takeaway was the importance of finding a balance. Encouraging responsible consumption and helping the public to understand more about healthier choices is essential. Simultaneously, there is a need for the food industry to innovate and improve the quality and sustainability of ultra-processed foods. The future of food might not necessarily mean the end of UPFs, but rather their evolution into products that better align with health and environmental goals. By bringing together diverse perspectives, this event highlighted both the challenges and opportunities surrounding ultra-processed foods, making it clear that they will continue to be a significant area of focus for health experts, consumers, and the food industry alike.