NOVA classification

NOVA classification, system used to categorize foods according to the extent and purpose of their processing. The NOVA classification divides foods into four groups, ranging from unprocessed or minimally processed items to ultra-processed foods (UPFs). Through the 2010s the system gained international attention for its role in nutrition research and for its potential to influence public health policy by drawing attention to relationships between food processing and diet-related health outcomes. It has been heavily criticized, however, by the scientific community, facing calls for standardization, clearer definitions, and more robust empirical evidence.

The NOVA classification system was introduced in 2009 by Brazilian epidemiologist Carlos A. Monteiro. It emerged amid concerns about rising rates of obesity and associated chronic diseases, such as diabetes and cardiovascular disease. Monteiro viewed UPFs as highly industrialized products with little resemblance to whole foods (foods close to their natural state); this ultimately led him to conclude that the extent and nature of food processing may be more influential in determining a food’s health impact than its actual nutrient content.

Classification system

The least complex foods are placed in Group 1 in the NOVA classification system. Thus, Group 1 includes unprocessed or minimally processed foods, such as fresh fruits, vegetables, grains, meats, and milk. Such items retain their natural structure and are prepared using basic techniques, such cleaning, drying, or freezing. Group 2 consists of processed culinary ingredients, such as butter, oils, sugar, and salt, which are extracted from Group 1 foods and are used to cook or season meals. Group 3 includes processed foods that are made by combining Group 1 and 2 items and that typically contain only a few added ingredients; examples include canned vegetables, cheeses, and freshly baked bread. Group 4 consists of UPFs—industrial formulations made with little or no whole food, such as soft drinks, packaged snacks, instant noodles, and reconstituted meat products. Foods in Group 4 generally are characterized by convenience, long shelf life, and hyperpalatability.

Benefits and criticisms

The NOVA classification system has served an important role in highlighting health concerns associated with UPFs, which are often calorie-dense, owing to their high fat and sugar content, and low in dietary fiber, protein, vitamins, and minerals. Consumption of UPFs is linked to adverse health outcomes, such as weight gain, diabetes, and cardiovascular disease. They also tend to be consumed to a greater extent in areas where access to fresh foods is limited, such as areas of low socioeconomic status, and therefore potentially contribute to health disparities.

The NOVA system provides a simple, accessible perspective on industrial processing and the different ways in which food products are prepared. It also has stimulated a growing body of research into the broader social, economic, and environmental effects of food processing.

NOVA classification, however, has received significant criticism for its limitations and inadequacies. A major concern is its lack of clear, consistent criteria for categorizing foods, which can lead to subjective or inconsistent classifications, especially for borderline or mixed products, such as whole-grain breads or fortified cereals. Critics also argue that NOVA oversimplifies the complex relationship between food processing and health, treating all UPFs as inherently harmful, regardless of their actual nutrient composition or role in a balanced diet. This can result in nutritionally beneficial foods—such as fortified plant-based milks or meal replacements for clinical use—being unfairly categorized alongside sugary snacks or soft drinks. The system also has been accused of not accounting for factors such as food access, affordability, and cultural dietary patterns.