U.S.: NCC presents contributions on 'ultra-processed foods'

The trade association expressed general concerns about a classification system and argued that the FDA and USDA should strengthen existing frameworks and consumer education as science evolves, rather than attempting to implement one at all. Nevertheless, NCC believes that if the agencies decide to move forward with a classification system, they urge them to use a “uniform and science-based approach to characterize foods, which prioritizes the nutritional composition and function of ingredients” rather than the amount of processing steps or ingredients. “We urge the FDA and USDA to adopt a nutrition-based framework that promotes the consumption of safe, affordable, and culturally important proteins like chicken, which millions of families, schools, and food assistance programs rely on for essential nutrition,” said Ashley Peterson, PhD, NCC’s senior vice president of scientific affairs, in the comments. NCC added that, if the agencies decide based on scientific merits, they should ...