Are Biscuits Ultra-Processed Food? The Surprising Truth

January 5, 2026 •

4 min read

According to a 2025 study cited by the BBC, packaged biscuits are one of the most commonly consumed ultra-processed foods (UPFs) in the UK. The question of whether standard, store-bought biscuits are ultra-processed food often comes as a surprise to many, revealing a deeper complexity behind food manufacturing and classification.

Quick Summary

Many mass-produced, packaged biscuits are considered ultra-processed due to their industrial formulation, use of cosmetic additives, and long ingredient lists. The NOVA classification system categorizes food based on its processing level, not its nutritional content. Homemade or simple, minimally-processed biscuits, however, may not fall into the UPF category.

Key Points

NOVA Classification: Many store-bought biscuits are ultra-processed (NOVA group 4) due to industrial ingredients and manufacturing techniques.
Ingredient Red Flags: Long, complex ingredient lists with unfamiliar chemicals like emulsifiers, preservatives, and artificial flavors are key indicators of a UPF biscuit.
The Homemade Exception: Biscuits made at home from basic culinary ingredients like flour, butter, and sugar are not considered ultra-processed.
Nutritional Concerns: UPF biscuits are often high in sugar, fat, and salt while being low in fiber and nutrients, which can contribute to health issues like obesity.
Consumer Awareness: Reading ingredient labels and understanding food processing levels allows consumers to make healthier choices and reduce their UPF intake.

What Defines an Ultra-Processed Food?

To determine if biscuits are ultra-processed food, it is essential to first understand the criteria. The most widely used system for this is the NOVA classification, which organizes foods into four groups based on the extent and purpose of their processing, rather than their nutritional content. The key identifier for an ultra-processed food (NOVA group 4) is that it is typically made from industrial ingredients not commonly found in a home kitchen. This includes ingredients like additives for preservation, flavor, color, and texture, such as emulsifiers, flavour enhancers, and thickeners. The purpose of this intense processing is to create convenient, long-lasting, and highly profitable products that are often engineered to be 'hyper-palatable'.

The NOVA Classification Explained

The NOVA system provides a clear hierarchy of food processing:

Group 1: Unprocessed or minimally processed foods. These are whole foods in their natural state or with minimal alterations like washing, freezing, or pasteurization. Examples include fresh fruits, vegetables, nuts, eggs, and milk.
Group 2: Processed culinary ingredients. Substances derived from Group 1 foods through processes like pressing, grinding, or refining. These are used in home kitchens for cooking and seasoning, such as oils, sugar, and salt.
Group 3: Processed foods. Products made by combining Group 1 foods with Group 2 ingredients, using simple preservation methods like canning or bottling. This includes things like canned vegetables, cheeses, and simple breads.
Group 4: Ultra-processed foods. Industrial formulations of ingredients, often containing little or no Group 1 food. They are created with many additives to imitate or enhance sensory qualities and increase shelf life. This is the category where most commercially produced snacks, including many biscuits, reside.

A Closer Look: Are Biscuits Ultra-Processed Food?

For the vast majority of products on supermarket shelves, the answer is yes, biscuits are ultra-processed food. The complex industrial manufacturing process and the long list of specialized ingredients are the giveaway factors.

The Case for Store-Bought Biscuits

Commercial biscuit manufacturing involves several steps that push the final product into the ultra-processed category. Ingredients are often industrially refined, mixed with additives, and formed using specific industrial equipment. Look at the ingredient list on a typical packet of biscuits, and you are likely to find items that you wouldn't keep in your pantry, such as:

Emulsifiers (e.g., soy lecithin, mono- and diglycerides)
High-fructose corn syrup or other industrial sweeteners
Artificial colors and flavors
Preservatives (e.g., potassium sorbate, sodium benzoate)
Stabilizers and thickeners (e.g., xanthan gum, guar gum)
Flour that is highly refined and stripped of fiber

These ingredients and processes are what distinguish them from a simpler, home-baked version and classify them as a UPF.

The Exception: Homemade and Minimally Processed Biscuits

It is possible to have a biscuit that is not ultra-processed. A biscuit made at home with flour, butter, and sugar is a processed food (NOVA group 3), not ultra-processed. It contains ingredients found in a standard kitchen, and the processing is minimal. Some specialty or plain shortbread biscuits can also be less processed, with some brands offering versions that only contain flour, butter, and sugar. However, it is crucial to read the ingredient list carefully, as many manufacturers add extra emulsifiers or flavorings, even to seemingly simple products.

How to Identify a UPF Biscuit

To identify a biscuit as a UPF, look for these tell-tale signs:

Long and complex ingredient list: If the list contains more than five ingredients or includes unfamiliar chemical names, it is very likely a UPF.
Extensive marketing claims: UPFs are often marketed with 'health halos,' using phrases like 'low-fat' or 'sugar-free' to mask the presence of other industrial additives.
Unnaturally long shelf life: The presence of preservatives and specialized packaging allows UPFs to last for months, a stark contrast to fresh, homemade goods.
Uniformity: UPFs are industrially produced for perfect consistency in shape, size, and texture.

Homemade vs. Store-Bought Biscuits: A Comparison


Feature	Homemade Biscuits	Store-Bought Biscuits (UPF)
Processing Level	Processed (NOVA Group 3)	Ultra-Processed (NOVA Group 4)
Ingredient List	Short, with recognizable ingredients (flour, butter, sugar)	Long, with industrial ingredients (emulsifiers, preservatives, flavorings)
Additives	Minimal to none, depending on recipe	Numerous additives for flavor, texture, and shelf life
Nutritional Value	Higher quality ingredients; control over sugar and fat content	Often high in sugar, unhealthy fats, and salt; low in fiber
Shelf Life	Short (days to a week)	Very long (months) due to preservatives
Flavor Profile	Authentic, simple flavor derived from whole ingredients	Hyper-palatable and engineered for intense, addictive taste

The Health Implications of UPF Biscuits

Observational studies have linked high consumption of ultra-processed foods to various adverse health outcomes, including obesity, type 2 diabetes, and certain cancers. These products often contribute to overconsumption due to their addictive nature and are typically energy-dense but nutrient-poor, lacking essential fiber, vitamins, and minerals. While research is ongoing to fully understand the specific mechanisms, the overall trend suggests that moderating UPF intake is a sensible approach to a healthier diet. For more information, the World Cancer Research Fund provides detailed resources on the health impacts of ultra-processed foods.

Conclusion: The Spectrum of Biscuit Processing

So, are biscuits ultra-processed food? The answer depends on the product. While simple, homemade versions are not, most mass-produced, commercial biscuits are. They meet the NOVA criteria for ultra-processed foods due to their long ingredient lists featuring industrial additives and their extensive manufacturing processes. By understanding the distinction and checking ingredient labels, consumers can make more informed choices, opting for minimally processed alternatives or baking at home to reduce their intake of UPFs.

Author's Note: This article is for informational purposes only and is not intended to be a substitute for professional medical advice. Always consult with a healthcare provider for any health-related concerns.

Frequently Asked Questions

The main difference lies in the ingredients and manufacturing. Processed biscuits, like simple homemade ones, use basic culinary ingredients. Ultra-processed biscuits use industrial additives like emulsifiers, artificial flavors, and preservatives to enhance taste, texture, and shelf life.

Not all packaged bread is ultra-processed. A simple, freshly-made bread with a short list of ingredients (flour, water, salt, yeast) is processed. However, many mass-produced loaves include emulsifiers, preservatives, and other additives that place them firmly in the ultra-processed category.

Yes, many products marketed as 'healthy' are still ultra-processed. Manufacturers often replace removed ingredients with other industrial additives or artificial sweeteners to maintain flavor, while still using preservatives and emulsifiers. Always check the ingredient list for unfamiliar items.

Common industrial additives include soy lecithin (emulsifier), high-fructose corn syrup, artificial colors, artificial flavors, and various preservatives such as potassium sorbate and sodium benzoate.

Look for biscuits with the shortest and most recognizable ingredient lists. Plain shortbread made only with butter, flour, and sugar is a good example. Avoid anything with a long list of unfamiliar chemicals or additives.

Observational studies show a correlation between high UPF consumption and an increased risk of health problems like obesity, type 2 diabetes, and certain cancers. However, research is still ongoing, and correlation does not prove causation.

Generally, yes. By baking at home, you control the quality and quantity of ingredients, avoiding industrial additives and excessive amounts of sugar, fat, and salt. You can also add healthier ingredients like nuts or oats to boost nutritional value.