IFT to Host Webinar Exploring Latest Scientific Research Around Ultra-Processed Foods

CHICAGO — The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, will host “Navigating the Science of Ultra-processed Foods” on Wednesday, Feb. 19, from 9-10 a.m. CST. The webinar will explore how food scientists can help develop future research, create methodologies and collaborate with other disciplines to better communicate around the varied nutritional aspects of ultra-processed foods (UPFs).

The webinar will also dive into efforts to build consensus in the global food science community around updating the Nova classification to consider the nutritional context and food matrix effects of UPFs. The Nova definition of UPFs is a broad category including foods ranging from whole grain breads and yogurt to cookies and cakes. As UPFs make up 70% of the U.S. food supply, making general nutritional recommendations across the category is challenging, said IFT. The webinar will explore the latest research on improving the definition of UPFs and untangling consumer confusion.

The webinar is presented by IFT’s Food Technology magazine and sponsored by IFT’s Journal of Food Science.

“UPFs are a widely discussed facet of our food system, and with that discussion comes much consumer confusion,” said Bill McDowell, editor-in-chief of Food Technology and vice president, content and channel strategy, IFT. “The upcoming webinar will help address that confusion and dive into the work that researchers across the globe are doing to expand our understanding of this category.”

The webinar will feature the following speakers:

• Susanne Gjedsted Bügel, Ph.D., professor and head of section, nutrition and health in the Department of Nutrition, Exercise and Sports at the University of Copenhagen
• Matt Teegarden, Ph.D., manager, regulatory affairs, nutrition at Abbott Nutrition.

Bügel will discuss her work on the University of Copenhagen’s new two-year initiative around updating the Nova classification, while IFT member Teegarden will provide insight into the current Nova classification of UPFs, the gaps in research and how methodologies might be developed to take into account the varied nutritional and other aspects of UPFs.

The webinar is free for IFT members and $49 for non-members. Register for the webinar here.