Question 1

What is the NOVA classification system?

Accepted Answer

The NOVA classification system categorises foods into four groups based on the extent and purpose of industrial processing: NOVA 1 (unprocessed or minimally processed), NOVA 2 (processed culinary ingredients), NOVA 3 (processed foods), and NOVA 4 (ultra-processed foods or UPF). It was developed by Professor Carlos Monteiro at the University of São Paulo and first published in 2009. According to Monteiro et al. (2019, Public Health Nutrition), NOVA Group 4 foods now represent 50-60% of total energy intake in many high-income countries.

Question 2

How does the FoodReveal NOVA UPF Checker work?

Accepted Answer

The checker uses rule-based keyword and E-code matching against 50+ UPF indicator wordlists. It classifies ingredient lists into NOVA groups 1-4 and enriches the result with Siga MUP classification: MUP-1 (cosmetic additives like colours, flavours, sweeteners) and MUP-2 (industrial additives like emulsifiers, stabilisers, thickeners). When both MUP-1 and MUP-2 are detected, the product is flagged as 'at-risk UPF' following the Siga classification by David Émond (2021). The system runs 100% client-side with no server dependency.

Question 3

What is the difference between MUP-1 and MUP-2?

Accepted Answer

MUP-1 (Markers of Ultra-Processing type 1) refers to cosmetic additives — substances added to make food look, taste, or smell more appealing, such as artificial colours, flavours, and sweeteners. MUP-2 (Markers of Ultra-Processing type 2) refers to industrial additives — substances used for texture, stability, or preservation, such as emulsifiers, thickeners, and stabilisers. The Siga system by David Émond uses both to identify ultra-processed foods. Source: Siga Classification System, Émond 2021.

Question 4

Why are ultra-processed foods (UPF) considered unhealthy?

Accepted Answer

Ultra-processed foods are industrial formulations containing ingredients not typically found in home cooking. Multiple peer-reviewed studies link high UPF consumption with increased risks of obesity, cardiovascular disease, type 2 diabetes, and certain cancers. A 2019 BMJ study by Srour et al. found that a 10% increase in UPF consumption was associated with a 12% higher risk of cardiovascular disease. A 2024 BMJ review confirmed these associations across 45 meta-analyses covering 10 million participants.

Question 5

Can I use the NOVA UPF Checker in Italian?

Accepted Answer

Yes. The NOVA UPF Checker is available in both English and Italian. Use the Italian version at https://foodreveal.app/it/strumenti/nova-checker to classify ingredient lists with Italian-language detection and output.

NOVA UPF Checker 🧀