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Here are some of the drawbacks of the various systems established to evaluate processed foods and their health effects:
1. The focus tends to be on macro and micronutrients rather than on health outcomes. Macronutrients include fats, proteins, and carbohydrates. Micronutrients include vitamins and minerals.
2. These systems have minimal effect on changing people’s diets.
3. Political influence often corrupts the evaluation process.
4. Looking back at past data does not help producers create healthier products.
Additionally, these systems reveal equally serious structural problems.
Simplifying Too Much
Just six years after the UK FSA’s “traffic light” system, the rules changed. The system started in 2006 because the food industry wanted it. It used 100 grams as a standard measure for all foods. The amount of sugar allowed almost doubled. Only recently has the FDA responded to complaints about excessive serving sizes (66). These reports talk about the problem of changing serving sizes.
This is hard for companies that make butter, olive oil, salt, or sugar. Their products will always get a red traffic light label. A red traffic light label means the product is high in things like fat, sugar, or salt. But people don’t usually eat 100 grams of these ingredients at once (67). Some products would be better off not using the traffic light labels at all. This makes the traffic light system less believable and less useful. Similar to Mexico (68), customers frequently ignore warnings on the front of processed foods packages.
Dead Spot
By using specific criteria for various dietary groups, classification systems can be more accurate. The French NutriScore system is an example. This system helps overcome oversimplification concerns. However, doing so could result in the complete exclusion of key dietary groups. For example, the Nordic Keyhole system does not allow most beverages and sweets. This is even though naturally flavored water or unsweetened chocolate might be acceptable. The Nordic Keyhole system is a set of guidelines for healthy eating (69).
Calculating Averages
To handle the complexity of elements, use a mathematical scoring system for processed foods. This system gives positive points for beneficial characteristics. It gives negative points for detrimental characteristics. It works like NutriScore or Food Compass (70). We then calculate the ultimate score by adding all the points. The “poison A + antidote B = neutral” strategy might seem beneficial on paper. But this is another example of oversimplification. Simply adding and fortifying vitamins and minerals cannot cancel out dangerous components. A system that averages scores makes it easy to ignore drawbacks. This promotes an overly optimistic view. The research team could not rely on current systems. These systems had flaws. So, they created a new system to address and resolve some of these issues.
Using a more precise method when dealing with nutrients is crucial. People in each category have different qualities. So, judging a food item only by its label is not enough. Labels like “unsaturated fatty acids” or “sugars” don’t provide enough detail. Alpha-linolenic acid (ALA), DHA, and EPA have distinct roles in body cells. They each have unique structures and functions. We must consider them separately. Sugars, including glucose, fructose, and galactose, cannot be considered identical due to their different metabolization (71).
Role of Additives
When we look at substances besides macro- and micronutrients, we notice something important. The Nutrition Facts label offers a lot of useful information. However, it does not give a full picture of a product’s qualities. For instance, we cannot discuss many additives from a “nutrients only” standpoint due to their unimpressive nutritional profiles. If we shift our focus from just looking at “nutrients” to considering other components, we can understand additives better. This change in perspective allows us to consider the latest evidence about their potential harm. This also enables us to precisely determine ultra-processing levels (72).
Review of Additives in Processed Foods
There are 3,975 food additives (73), according to the FDA’s “Substances Added to Food” list. In the first phase, we looked at and studied 258 food additives. These are extra ingredients mixed into food. Scientists conducted literature evaluations for each category of additives and created summaries. They first evaluated substances to see how they affect metabolism. Later they looked at available research, warnings, concerns, and rules from regulatory bodies. They created the broad standard of “no harmful additives.” This standard serves as an example of using the precautionary principle. The precautionary principle means taking steps to prevent harm even if we don’t have all the scientific proof.
With this standard, we can investigate, monitor, improve, reduce, or replace compounds that might harm metabolism. The project’s goal was to develop a systematic and ongoing method. This method can adapt to the frequent addition of new chemicals in the food chain.
It is important to consider typical thresholds or ranges for food additives. However, focusing only on per-serving limitations by regulatory bodies ignores the possibility of environmental exposures. A person’s age can impact their exposure to a chemical. Health issues, both infectious and non-communicable, also play a role. Food culture and dietary choices can significantly affect exposure. Eating ultra-processed foods is another factor.
Food’s Reaction to Additive
Heat and pressure can change chemicals in food additives. Processing, shipping, storage, and food preparation also affect additives. These changes are largely unknown. Complex formulas in food often combine many compounds. Their interactions with other substances are not well understood.
Companies selling food and beverages go beyond legal limits to protect consumer health and safety.
A product classification system that encompasses all relevant categories is possible. We can be specific about rule-scoping while avoiding the drawbacks of simplicity and blind spots. We can increase tolerance when emulsifiers are required, such as in fermented milk products made from fresh ingredients.
Examples of meaningful serving sizes include the following: We think using 100 grams as a standard reference is a good idea. It can help reduce political influence. But this simplification has more drawbacks than benefits. It’s better to use a specific serving size. For instance, 100 grams can be useful for nutrition labels. However, serving sizes are more relevant for understanding a food’s impact.
Layering scheme for Processed Foods
Because the statement “poison A + antidote B = neutral” carries minimal significance, we grouped these requirements into layers. We cannot balance out these factors by averaging scores because they are not equal. Instead, we arranged the criteria in a layered fashion, with the most detrimental criteria (Layer III: damage reduction), the most fundamental remedy (Layer II: compensating deficiencies), and other desirable criteria (Layer I: extra benefits) at the top. This means that a product with more than 5 grams of omega-6 fatty acids per serving will remain a Layer III product. Omega-6 fatty acids are a type of fat found in some foods. “Layer III product” refers to a specific category in a classification system.
This is true even if it has extra vitamin B6. For a product to move to Layer I, it must fix all Layer II problems. For example, it needs to offer 400 IU or more of vitamin D per serving.
Soil-to-Mouth Journey of Food
This study advances our understanding to a second level that goes beyond addressing structural problems with existing systems. These attributes are not present in combination with the currently used systems. It’s important to think about the “soil-to-mouth” journey of food. This means considering where food comes from and how it’s processed until we eat it. However, what’s really crucial is what happens once the food enters our cells. This determines how we measure its benefits for our metabolism. Metabolism is the set of life-sustaining chemical reactions inside our bodies.
We can modify the layer system to meet the needs of a specific demographic. Bahrain Dairy has focused on setting up Layer II. They want to fix weaknesses in the Middle East and North African (MENA) region. Although Layers III and I are useful, they see Layer II as a priority. In comparison to systems that strive for universal applicability, they can consequently be more particular. If necessary, we can adjust Layer II (and III and I) for other groups with additional studies.
Organizational Structure
The leadership of Bahrain dairy set up the Science Advisory Team (SAT). They only chose the main chairperson, who worked without pay. The SAT did not have any control over how it was structured. The chairperson then selected team members to bring a variety of scientific credentials and skills to the group. Bias, whether real or perceived, can hinder the adoption of a system (74). As a result, we aimed to be unbiased. We did not receive any influence from dairy companies, other businesses, trade groups, or government bodies. Evidence supports our system’s criteria, and we will update them to incorporate new information. Dairy paid the SAT members as consultants, but they reported only to the chairman.
The SAT interacted with key dairy department heads using a cross-team approach. These heads included those in charge of product development, production, information technology, marketing, sales, and executive leadership. The SAT maintained complete independence and autonomy while expressing scientific opinions and choosing the deliverables.
The SAT had full access to all product and ingredient details. The information included several details. These details were calorie counts, ingredient descriptions, and recipe instructions. It also covered production procedures and food laws. Additionally, it included marketing strategies and sales data. Finally, it mentioned business tactics.
After exchanging comments, the SAT delivered a final, extremely detailed report. This report covered every ingredient in Dairy’s portfolio. It categorized each of its 180 products into layers. The report also provided a roadmap for all current and future product developments. This roadmap was designed to achieve the greatest possible metabolic impact.
The LAYERS Framework Document
The LAYERS framework is the main tool for using the Metabolic Matrix. This matrix helps with several things. It feeds the gut and protects the liver. It also supports the brain. Among other things, the SAT came up with the LAYERS as a multi-level, dynamic, and progressive framework. These include transparency. For example, companies should clearly state if their products contain allergens. Structure-function claims describe how a product can affect the body’s structure or its functions. Companies must also consider animal welfare and environmental concerns. Traceable sourcing means tracking the origin of ingredients. Products should undergo independent testing to verify their quality. Additionally, companies should set minimum thresholds for important vitamins, minerals, fiber, and other nutrients. We use evidence-based criteria and filters to develop products that achieve optimal metabolic health status.
To assign a LAYERS status, one must gather detailed product data. This includes information on ingredients and their components. Independent testing is conducted on various criteria. The analysis covers product data, packaging, ingredient specifications, nutrition information, and sales and marketing data. We compile this large amount of data. We then transform it into the JSON standard data format. This data is entered into the Perfact food data science platform.
LAYER Classification
We create detailed reports. These reports assign LAYERS status and offer suggestions to improve the products. The goal is to achieve the best metabolic effects. We are motivated by sustainable development goals and other international standards. These standards focus on enhancing human and environmental health.
We categorize products using the following LAYERS: LAYER III deals with regular foods and drinks. LAYER II C focuses on healthy fats, sugars, additives, salt, heavy metals, pesticides, and antibiotics. Guidelines for vegetable oils are included in LAYER II B. LAYER II A sets minimum standards for vitamins, minerals, fatty acids, and fiber. LAYER II B also sets extra targets for vitamins, information about allergens, proven health benefits, and independent testing.
After a product is classified into these LAYERS, sometimes it needs changes. This process is called reformulation. Reformulation means adjusting the recipe or ingredients. These changes help the product reach the next level. Reformulating means changing the ingredients or recipe. If making these changes is not possible, the company might stop making the product. They could then create a new product to replace it.
Assays of Processed Foods (Eurofins)
The company leaders asked the SAT team to make several tools to rethink the product lineup. They used a detailed method that looked at both numbers and personal feedback. The tools include the Metabolic Matrix and Progressive Product Layers. They also created an advanced system to handle data. In addition, they collected academic papers, practical stories, research, methods, and strategies.
To study all Bahrain dairy products, the team built a complex database. This database had over 75,000 data points from various places. These places included sheets that listed the ingredients and their details. Scientists also used software called the EHSA Research Genesis R&D to help with product development and labeling. Scientists analyzed products and ingredients in labs. They gathered information from marketing and sales as well. Lastly, they included packaging and sustainability data in their analysis.
Nutritional Analyses and Scientific Reports
The SAT created detailed nutritional analyses and scientific reports. These reports covered many subjects. They included nutritional reference intakes, dairy fats, and plant-based oils. They also covered omega-3 fatty acids, prebiotics, and probiotics. The reports discussed sodium limitations and sugar limitations too. They looked into heavy metals, choline, and coconut oil. The SAT also examined protein, electrolytes, and fiber. Additionally, they reported on food additives. These additives included natural and artificial preservatives, sweeteners, flavor enhancers, thickening agents, and emulsifiers. We focused our testing on these targeted reports, which also aided in the interpretation of the test outcomes. The SAT conducted in-depth literature studies to support each component and threshold.
Researchers went to the Eurofins Nutrition Analysis Centre in Des Moines, Iowa. This center tested all the products and ingredients very thoroughly. The SAT created a long list of items to test. The list included dairy components, fats, and juice concentrates. It also had emulsifiers and stabilizers. Emulsifiers help mix ingredients that don’t usually blend well. Stabilizers keep food from changing texture. They tested yogurt cultures, which are bacteria used to make yogurt. The list also had selected whole meals made from plants and animals. They even tested finished products like food for cooking, juice, and dairy items. All tests included specified test methods for reference, and worldwide transportation of all compounds required logistical planning.
Three layers allow for a measured change implementation across the consumer packaged goods industry. It is an “as is” assessment of each layer. Re-engineering can alter a product’s classification for any layer. In each category, the layers are progressive and proceed from lowest to highest. Each layer includes a summary, presumptions, criteria, and references. The levels provide a path for product re-engineering.
Table – Product and Ingredient Testing (Eurofins)
References
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