Until recently, the synonym UPF was a relative stranger to day to day language, but the debate concerning what is and what isn’t continues to heat up with more and more research going into the effects of food.
Chocolate has and always will be a treat for many who love it but will it continue to be the ubiquitous go-to or will its UPF label start putting people off?
Is chocolate always a UPF?
The classification of chocolate as a UPF isn’t straightforward. The World Health Organization (WHO)‘s classification of chocolate as an ultra-processed food depends on its components and how it is made. The NOVA classification system, which categorizes foods based on their level of processing, may consider some chocolate to be UPFs while others may not fall into this category.
To make chocolate, producers undergo several processes, from mechanical separation of the beans from the pod to fermentation, drying, roasting, and grinding. The next steps involve adding ingredients like milk and sugar. Lecithin, an emulsifier that helps mix sugar and fat particles for a smooth texture, is also commonly added at this stage. Lecithin has been used in chocolate-making since the 1930s and makes up less than 0.5% of the chocolate’s weight the Food and Drink Federation (FDF) tells us.
However, the use of additives and the extent of processing can push certain chocolate products into the UPF category. Processing methods and the addition of industrial additives like flavourings, colourings, non-sugar sweeteners, and emulsifiers determine whether a chocolate product falls into the UPF category.
A minimally processed chocolate made at home may not be considered a UPF, even if similar processes are involved. As an example, homemade products are not classified as a UPF, so a chocolate bar made at home may not fit into that category.
The limits of what we know
One challenge in definitively answering whether chocolate is a UPF lies in the lack of a universally accepted definition of UPFs. The WHO does not yet have formal guidelines on UPFs. However, the organization encourages people to limit their intake of highly processed foods and beverages, promoting a diet centered around minimally processed foods that are low in free sugars, salt, unhealthy fats, and free from non-sugar sweeteners.
The definition of UPF can be broad and subjective.
The amount of chocolate consumed also matters. If eaten sparingly, as it’s designed to be—an indulgent product—chocolate can form part of a healthy diet with little or no health impact. In fact, for very high cocoa content products, the health benefits could even be positive. But if chocolate is consumed daily in excess, the health impacts are likely to be negative.
Evolving understanding of UPFs and chocolate
The debate over UPFs is still developing, and the WHO is in the early stages of creating formal guidelines. Countries such as Brazil and Chile have already developed policies that recommend limiting UPF intake, emphasizing the growing awareness and regulatory focus on food processing.
While it’s essential to consider the risks associated with highly processed foods, food processing itself offers many benefits, including food safety, longer shelf life, and greater convenience for busy families.
For chocolate companies, this growing concern around UPFs may represent an opportunity to innovate. A move towards minimally processed chocolate could strike a balance between indulgence and health-consciousness. Brands that can produce chocolate products with fewer additives and less industrial processing may find favor with consumers seeking to maintain a healthy lifestyle without giving up chocolate entirely.
Looking ahead
In 2023, the UK’s Scientific Advisory Committee on Nutrition (SACN) concluded that there wasn’t enough evidence to support any concrete policy recommendations around food processing. However, consumer education continues. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have both published resources on processed foods and health, encouraging people to follow the Eatwell Guide, the UK Government’s official guide to healthy eating.
As chocolate remains a beloved treat, the key for manufacturers may lie in creating products that retain the indulgent appeal while aligning with consumer demands for less processed, healthier alternatives. Whether or not all chocolate is classified as a UPF, the evolving narrative around food processing could inspire a shift in how this sweet indulgence is made and consumed.
