Glossary: NOVA, Additives & Nutrition

39 technical terms with authoritative definitions and scientific sources. Every term is linkable and citable.

Classification systems

NOVA classification

A food classification system developed by Professor Carlos Monteiro at the University of São Paulo (2009) that groups foods into four categories based on the extent and purpose of industrial processing. NOVA is the most widely used framework for identifying ultra-processed foods (UPF) in nutritional epidemiology.

Source: Monteiro CA (2009) - Public Health Nutrition, DOI 10.1017/S1368980008004681 · https://www.cambridge.org/core/journals/public-health-nutrition/article/novaa-new-classification-system-for-foods/

See also: /en/tools/nova-checker · /en/blog/

Ultra-processed food (UPF)

Industrial formulations made mostly from substances extracted from foods (oils, fats, sugars, starches, protein isolates) and additives (flavors, colors, emulsifiers, sweeteners, thickeners). UPF typically contain little or no whole food and are associated with increased risk of obesity, cardiovascular disease, type 2 diabetes, and certain cancers (Monteiro et al. 2019, BMJ).

Source: Monteiro CA et al. (2019) - Public Health Nutrition · https://www.cambridge.org/core/journals/public-health-nutrition/article/ultra-processed-foods-what-they-are-and-how-to-identify-them/

See also: /en/tools/nova-checker

NOVA 1

Unprocessed or minimally processed foods. Fresh, dried, frozen fruits, vegetables, milk, eggs, legumes, grains, nuts, seeds. No added ingredients. Example: fresh apples, raw almonds, plain yogurt.

Source: Monteiro CA (2009) - Public Health Nutrition · https://www.cambridge.org/core/journals/public-health-nutrition/article/novaa-new-classification-system-for-foods/

See also: /en/tools/nova-checker

NOVA 2

Processed culinary ingredients. Substances obtained directly from NOVA 1 foods and used in cooking: oil, butter, sugar, salt, vinegar, honey, starch.

Source: Monteiro CA (2009) - Public Health Nutrition · https://www.cambridge.org/core/journals/public-health-nutrition/article/novaa-new-classification-system-for-foods/

See also: /en/tools/nova-checker

NOVA 3

Processed foods. Made by adding NOVA 2 ingredients to NOVA 1 foods. Examples: canned vegetables, cured meats, cheese, bread, beer, wine.

Source: Monteiro CA (2009) - Public Health Nutrition · https://www.cambridge.org/core/journals/public-health-nutrition/article/novaa-new-classification-system-for-foods/

See also: /en/tools/nova-checker

NOVA 4

Ultra-processed foods (UPF). Industrial formulations with little to no whole food. Contain cosmetic additives (MUP-1) and/or industrial additives (MUP-2). Examples: soft drinks, packaged snacks, instant noodles, reconstituted meats.

Source: Monteiro CA (2009) - Public Health Nutrition · https://www.cambridge.org/core/journals/public-health-nutrition/article/novaa-new-classification-system-for-foods/

See also: /en/tools/nova-checker

MUP-1 (Markers of Ultra-Processing type 1)

Cosmetic additives added to make food more appealing: artificial/synthetic colors, flavors (natural or artificial), flavor enhancers, sweeteners, cosmetic additives. Presence of MUP-1 indicates the product is ultra-processed (Siga classification, Émond 2021).

Source: Émond D (2021) - SIGA classification, Université Laval · https://siga.cirris.ulaval.ca/

See also: /en/tools/nova-checker

MUP-2 (Markers of Ultra-Processing type 2)

Industrial additives used for texture, stability, or preservation: emulsifiers, stabilizers, thickeners, gelling agents, glazing agents, anti-caking, bulking agents, humectants. Presence of MUP-2 indicates the product is ultra-processed (Siga classification, Émond 2021).

Source: Émond D (2021) - SIGA classification, Université Laval · https://siga.cirris.ulaval.ca/

See also: /en/tools/nova-checker

AT-RISK UPF

A product that contains BOTH MUP-1 (cosmetic additives) and MUP-2 (industrial additives) markers. According to the Siga classification, this is the highest health-concern category of ultra-processed foods.

Source: Émond D (2021) - SIGA classification · https://siga.cirris.ulaval.ca/

See also: /en/tools/nova-checker

Additives

E-number

A code assigned to food additives approved for use in the European Union. The 'E' stands for 'European' and indicates the additive has passed safety evaluation by the European Food Safety Authority (EFSA). Range: E100 (curcumin) to E1599 (glazing agents). Regulated by EU Regulation 1333/2008.

Source: EU Regulation 1333/2008 - EU Register · https://ec.europa.eu/food/food-feed-portal/screen/food-additives

See also: /en/tools/additives

Acceptable Daily Intake (ADI)

The amount of a chemical substance in food or drinking water that can be ingested daily over a lifetime by a consumer of standard body mass without appreciable health risk, expressed in mg/kg body weight/day. ADI is set by JECFA (Joint FAO/WHO Expert Committee on Food Additives) and EFSA.

Source: JECFA / EFSA - Code of Federal Regulations framework · https://www.who.int/groups/joint-fao-who-expert-committee-on-food-additives-(jecfa)

See also: /en/tools/additives

GRAS (Generally Recognized As Safe)

A US FDA designation for substances added to food that are considered safe by experts and exempted from the usual food additive tolerance requirements. GRAS status is determined by the FDA or by qualified experts based on scientific evidence. Some substances approved in the EU are not GRAS in the US, and vice versa.

Source: FDA 21 CFR 170.30 - GRAS designation · https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-170

See also: /en/tools/additives

MSG (Monosodium Glutamate) - E621

A flavor enhancer naturally present in foods like tomatoes and cheese, also produced by fermentation. Classified as safe by JECFA (ADI: not specified) and re-evaluated by EFSA in 2017 (safe at typical exposure levels). Despite widespread public concern, controlled studies have not demonstrated consistent adverse effects in the general population.

Source: EFSA 2017 re-evaluation · https://www.efsa.europa.eu/

See also: /en/tools/additives/621

Aspartame - E951

An artificial sweetener about 200 times sweeter than sugar. ADI: 40 mg/kg body weight/day (EFSA, FDA). In 2023, IARC classified aspartame as 'possibly carcinogenic to humans' (Group 2B) while JECFA reaffirmed the ADI. EFSA concluded in 2013 that aspartame is safe at typical consumption levels.

Source: EFSA 2013 re-evaluation, IARC/JECFA 2023 · https://www.efsa.europa.eu/

See also: /en/tools/additives/951

BHA (E320) and BHT (E321)

Synthetic antioxidants used to prevent fats from going rancid. BHA is classified by IARC as 'possibly carcinogenic to humans' (Group 2B). EFSA re-evaluated both in 2011-2015 and set ADI values (BHA: 1 mg/kg/day; BHT: 0.25 mg/kg/day). Restricted in some countries for use in specific food categories.

Source: EFSA re-evaluation 2011-2015 · https://www.efsa.europa.eu/

Sodium Nitrite (E250) and Nitrate (E251)

Preservatives used in cured meats to prevent botulism. IARC classifies processed meats as Group 1 carcinogen, with nitrites partially implicated. EFSA re-evaluated in 2017 and set ADI: 0.07 mg/kg/day (nitrite), 3.7 mg/kg/day (nitrate). EFSA concluded the current exposure is within safe limits for most consumers but recommends reducing intake.

Source: EFSA 2017 re-evaluation, IARC Group 1 · https://www.efsa.europa.eu/

Carrageenan (E407)

A family of natural thickeners extracted from red seaweed. Used in dairy, plant-based milks, deli meats. EFSA re-evaluated in 2018 and set ADI: 75 mg/kg/day. Some animal studies raised concerns about inflammation at high doses, but EFSA concluded no safety concern at typical dietary exposure.

Source: EFSA 2018 re-evaluation · https://www.efsa.europa.eu/

See also: /en/tools/additives/407

Titanium Dioxide (E171)

A white colorant used in candies, chewing gum, sauces. In 2021, EFSA concluded that E171 is no longer safe as a food additive because nanoparticles could not be excluded and genotoxicity concerns could not be ruled out. The EU banned E171 in food from 2022. The FDA still permits it.

Source: EFSA 2021 - EU ban 2022 · https://www.efsa.europa.eu/

See also: /en/tools/additives/171

Potassium Sorbate (E202)

A widely used preservative effective against molds, yeasts, and some bacteria. Found in cheese, baked goods, beverages. ADI: 25 mg/kg/day (EFSA). Considered very safe, with rare skin/eye irritation in sensitive individuals at high concentrations.

Source: EFSA evaluation · https://www.efsa.europa.eu/

See also: /en/tools/additives/202

Modified Starch (E14xx)

Starches physically, enzymatically, or chemically modified to improve functional properties (thickening, stability, freeze-thaw). Range E1400-E1451. The EU Codex GSFA regulates maximum levels. Modified starches are a hallmark ingredient of ultra-processed foods (Monteiro 2009, Siga MUP-2 marker).

Source: Codex GSFA, Monteiro 2009 · https://www.fao.org/fao-who-codexalimentarius/standards/gsfa/en/

See also: /en/tools/nova-checker

Natural Flavors / Natural Flavourings

Flavoring substances obtained from plant, animal, or microbial source material by physical, enzymatic, or microbiological processes (EU Reg. 1334/2008). Despite the 'natural' label, they can contain over 100 individual chemical compounds and are a hallmark of ultra-processed foods (MUP-1 marker per Siga).

Source: EU Reg. 1334/2008 - Flavourings · https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32008R1334

See also: /en/tools/nova-checker

Authorities & databases

EFSA (European Food Safety Authority)

The agency of the European Union that provides independent scientific advice on food safety, including re-evaluation of food additives, setting of Acceptable Daily Intake (ADI) values, and risk assessments. Established in 2002, headquartered in Parma, Italy. EFSA opinions are the basis for EU food additive regulations.

Source: Regulation (EC) No 178/2002 - General Food Law · https://www.efsa.europa.eu/

See also: /en/sources

FDA (Food and Drug Administration)

The US federal agency responsible for protecting public health by ensuring the safety, efficacy, and security of food, drugs, medical devices, and cosmetics. The FDA maintains the Substances Added to Food list and grants GRAS designations.

Source: FDA - Food section · https://www.fda.gov/food

See also: /en/sources

Codex Alimentarius

A collection of internationally recognized standards, guidelines, and codes of practice for food, established by the FAO/WHO Codex Alimentarius Commission in 1963. The General Standard for Food Additives (GSFA) sets maximum levels for additives in foods traded internationally.

Source: FAO/WHO Codex Alimentarius Commission · https://www.fao.org/fao-who-codexalimentarius/

See also: /en/sources

JECFA (Joint FAO/WHO Expert Committee on Food Additives)

An international scientific expert committee administered jointly by the FAO and WHO. JECFA evaluates the safety of food additives, contaminants, and naturally occurring toxicants, and establishes Acceptable Daily Intake (ADI) values. Active since 1956.

Source: WHO - JECFA committee · https://www.who.int/groups/joint-fao-who-expert-committee-on-food-additives-(jecfa)

See also: /en/sources

EFSA OpenFood Tox

A comprehensive database by EFSA containing chemical toxicity data for over 1,500 substances evaluated by EFSA panels. Each entry includes ADI values, NOAEL, LOAEL, target organs, and study references. Open access, downloadable.

Source: EFSA OpenFood Tox database · https://www.efsa.europa.eu/en/microstrategy/openfoodtox

See also: /en/tools/additives · /en/sources

Ingredients

High Fructose Corn Syrup (HFCS)

A liquid sweetener made by enzymatic isomerization of glucose to fructose in corn syrup. Common in soft drinks and processed foods. Compositions: HFCS-42 (42% fructose), HFCS-55 (55% fructose). Meta-analyses link high intake with obesity and metabolic syndrome, though the mechanism is debated.

Source: Multiple meta-analyses, 2020-2024 · https://pubmed.ncbi.nlm.nih.gov/

See also: /en/blog/

Hydrogenated Oil (Trans Fat)

Liquid oils converted to solid fats by adding hydrogen (partial hydrogenation). Historically used in margarine, baked goods, snacks to extend shelf life. The WHO launched REPLACE in 2018 to eliminate industrially-produced trans fats globally. The EU set a 2g/100g fat limit (Reg. 2019/649). The FDA revoked GRAS status for partially hydrogenated oils in 2018.

Source: WHO REPLACE, EU Reg. 2019/649, FDA 2018 · https://www.who.int/news-room/initiatives/replace-trans-fat

See also: /en/blog/

Sugar Alcohols (Polyols)

Carbohydrates chemically similar to sugar and alcohol but technically neither. Used as low-calorie sweeteners (sorbitol E420, xylitol E967, erythritol E968). Generally safe but can cause digestive issues at high doses. Xylitol is highly toxic to dogs.

Source: EFSA evaluations on polyols · https://www.efsa.europa.eu/

See also: /en/tools/additives

Nutrition

Hidden Sugars

Added sugars present in foods not typically perceived as sweet: sauces, bread, salad dressings, processed savory products. WHO recommends limiting free sugars to less than 10% of total energy intake (ideally below 5%) to prevent obesity and dental caries.

Source: WHO Sugar Guidelines 2015 · https://www.who.int/news/item/04-03-2015-who-calls-on-countries-to-reduce-sugars-intake-among-adults-and-children

See also: /en/blog/

Marketing terms

Clean Label

A food marketing trend where products feature short, recognizable ingredient lists without chemical-sounding additives or unrecognizable E-numbers. Clean label products often replace additives with natural alternatives (e.g., natural colorants, plant-based emulsifiers), though they may still be ultra-processed.

Source: Industry trend, multiple academic reviews

See also: /en/blog/

Consumer guidance

Front-of-Pack Label Reading

The practice of reading the front of food packaging to identify nutritional claims, Nutri-Score grades, traffic light systems, and ingredient lists. Front-of-pack labelling is regulated differently across regions: Nutri-Score in EU, FOP in UK, Health Star Rating in Australia/NZ, FDA in US.

Source: WHO, EU Reg. 1169/2011 · https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32011R1169

See also: /en/blog/ · /en/about/

Ingredient List Order (EU)

Per EU Regulation 1169/2011, ingredients must be listed in descending order of weight at the time of preparation. The first 3-5 ingredients typically constitute the bulk of the product. Sugars listed separately (e.g., glucose, fructose, syrup) under different names all count as 'sugars'.

Source: EU Reg. 1169/2011 - Food Information to Consumers · https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32011R1169

See also: /en/blog/

Nutri-Score

A five-color front-of-pack nutrition label (A dark green to E dark red) summarizing the nutritional quality of a food product. Adopted voluntarily by several EU countries (France, Belgium, Spain, Germany, Netherlands, etc.). Not yet harmonized at EU level (under discussion 2024-2026).

Source: Nutri-Score official · https://www.nutri-score.org/

See also: /en/blog/

Food Allergens (EU 14)

The 14 allergens that must be declared on food labels in the EU under Regulation 1169/2011: cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphites, lupin, molluscs. Allergen information must be highlighted in the ingredients list.

Source: EU Reg. 1169/2011, Annex II · https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32011R1169

See also: /en/blog/

Nutrition Claims vs Health Claims (EU)

Per EU Reg. 1924/2006, nutrition claims ('low fat', 'high fiber', 'source of calcium') require specific nutrient thresholds. Health claims ('reduces cholesterol', 'supports immunity') require EFSA authorization based on scientific evidence. Unauthorized claims are prohibited.

Source: EU Reg. 1924/2006 - Nutrition & Health Claims · https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32006R1924

See also: /en/blog/

People & journals

Carlos Monteiro (NOVA author)

Brazilian epidemiologist and professor at the University of São Paulo School of Public Health. Lead author of the NOVA classification system (2009). Coordinated the 2019 dietary guidelines for the Brazilian population, which for the first time used NOVA as the primary framework. Authored over 300 peer-reviewed publications on nutrition and ultra-processed foods.

Source: University of São Paulo Faculty Page · https://www.fsp.usp.br/

See also: /en/tools/nova-checker

Public Health Nutrition (journal)

A peer-reviewed international journal published by Cambridge University Press on behalf of the Nutrition Society. Publishes research on public health nutrition, dietary patterns, food policy. The first NOVA classification paper appeared in PHN in 2009. Impact factor ~4.

Source: Cambridge University Press · https://www.cambridge.org/core/journals/public-health-nutrition

See also: /en/sources

Studies & reviews

UPF Meta-Analyses (2019-2024)

A series of high-impact meta-analyses linking ultra-processed food consumption to adverse health outcomes. Notable studies: Srour et al. (BMJ 2019) - cardiovascular disease; Pagliai et al. (Nutrients 2021) - metabolic syndrome; Lane et al. (BMJ 2024) - 32 health outcomes across 45 meta-analyses covering 10 million participants. A 10% increase in UPF intake is associated with ~12% higher cardiovascular risk.

Source: BMJ 2019, BMJ 2024 · https://www.bmj.com/content/365/bmj.l1451

See also: /en/blog/

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