Are Croissants Ultra-Processed Food? A Comprehensive Guide

December 16, 2025 •

4 min read

According to the NOVA food classification system, which defines four distinct groups of processing, not all packaged foods are created equal. So, are croissants ultra-processed food, or do they fall into a different, less processed category? The answer depends entirely on how and where they are made.

Quick Summary

The classification of a croissant as processed or ultra-processed depends on its manufacturing process and ingredients. Traditional artisan croissants with simple ingredients are less processed, while industrial versions often contain numerous additives, emulsifiers, and modified fats that qualify them as ultra-processed foods (UPFs).

Key Points

Classification Depends on Production: A croissant's processing level is determined by its specific ingredients and manufacturing process, differentiating artisan from industrial versions.
Artisan vs. Industrial Ingredients: Artisan croissants use simple, whole-food ingredients (flour, butter, yeast), while industrial versions often contain additives, emulsifiers, and modified fats not used in home cooking.
NOVA System Categorization: Based on the NOVA system, traditional artisan croissants are typically Group 3 (Processed Food), whereas most mass-produced, packaged croissants are Group 4 (Ultra-Processed Food).
Read the Label: The best way to identify an ultra-processed croissant is to check for a long list of unfamiliar ingredients and additives on the packaging.
Healthier Choices: Opting for a homemade or artisan croissant made with simple ingredients is a healthier option, as it avoids the industrial additives and often excessive fat, sugar, and salt of UPFs.
Context Matters: While many UPFs are associated with health risks due to their poor nutritional profile, some can still be part of a balanced diet when consumed in moderation alongside whole foods.

The NOVA Classification System Explained

To understand where a croissant falls on the spectrum, it is essential to first grasp the globally recognized NOVA food classification system. This framework categorizes foods based on the nature, extent, and purpose of their industrial processing, not just their nutrient profile.

Group 1: Unprocessed or Minimally Processed Foods. These are natural foods, such as fruits, vegetables, eggs, and raw meats, that have been altered only minimally for safety and preservation (e.g., washing, freezing, or pasteurization).
Group 2: Processed Culinary Ingredients. These are substances derived from Group 1 foods used to prepare meals, like salt, sugar, oil, and butter.
Group 3: Processed Foods. These are simple products made by adding Group 2 ingredients to Group 1 foods. Examples include freshly baked bread (with minimal ingredients), canned vegetables, and cheeses. They retain the basic identity of the original food.
Group 4: Ultra-Processed Food and Drink Products (UPFs). This category includes industrial formulations with many ingredients, often including additives, emulsifiers, and substances not used in home cooking. The primary goal is to create convenient, attractive, and highly palatable products with a long shelf life.

Are Croissants Ultra-Processed? The Crucial Distinction

For croissants, the difference between a simple, processed food and an ultra-processed one lies in the jump from Group 3 to Group 4. This jump is determined by the specific ingredients and production techniques used. The key distinction is between artisan-made and industrial-made products.

Artisan Croissants: Processed (NOVA Group 3)

An artisan croissant, made in a small, traditional bakery, uses a short list of familiar ingredients: flour, butter, milk, sugar, salt, and yeast. The process, while complex and time-consuming, involves classic techniques like lamination (folding layers of dough and butter). It is essentially a culinary preparation made from Group 1 and Group 2 ingredients, classifying it as a processed food (Group 3). While rich in butter, it avoids the artificial additives that define UPFs.

Industrial Croissants: Ultra-Processed (NOVA Group 4)

Industrial or mass-produced croissants are a different story. To achieve mass production, consistency, and a long shelf life, manufacturers often incorporate ingredients rarely found in a home kitchen.

Common ingredients in industrial croissants include:

Emulsifiers (e.g., mono- and diglycerides) to stabilize the dough and prevent separation.
Preservatives to extend shelf life.
Stabilizers and texturizers.
Hydrogenated or interesterified fats instead of or alongside butter.
Maltodextrin or high-fructose corn syrup.
Flavour enhancers and artificial colours.

These additions, along with industrial processing methods like mechanical lamination and freezing, move the product squarely into the ultra-processed category (Group 4).

Artisan vs. Industrial Croissants: A Comparison Table


Feature	Artisan Croissant	Industrial Croissant
NOVA Classification	Group 3 (Processed Food)	Group 4 (Ultra-Processed Food)
Ingredients	Flour, butter, milk, yeast, sugar, salt.	Long list; often includes emulsifiers, preservatives, stabilizers, and modified fats.
Production Method	Handmade, time-honoured lamination process.	Automated, continuous mixing and mechanical lamination.
Flavor Profile	Deep, complex flavor developed through fermentation.	Standardized, often more intensely sweet or salty.
Shelf Life	Short; best when fresh.	Long; designed for extended storage and distribution.

Reading Labels to Identify Ultra-Processed Croissants

For consumers, the best way to determine a croissant's processing level is to read the food label, a task that has become a vital part of mindful eating.

Here’s how to navigate the ingredients list:

Check the Length: A very long list of ingredients is a strong indicator of ultra-processing. Artisan versions will have a short, simple list.
Look for Unfamiliar Ingredients: Identify any substances that you would not typically have in your home pantry, such as ascorbic acid, hydrolyzed proteins, or specific food additives.
Identify Additives: Specifically, look for emulsifiers, stabilizers, thickeners, and artificial flavourings or colours, which are hallmarks of ultra-processing.
Spot High Fat/Sugar/Salt: While traditional croissants use butter, industrial ones may contain lower-quality modified fats alongside high levels of sugar and salt to improve palatability.

Health Implications of Croissant Processing

While the simple fact of being ultra-processed doesn't automatically make a food 'bad,' research has shown correlations between diets high in UPFs and negative health outcomes.

These health concerns are linked to several factors:

High Fat, Sugar, and Salt Content: Many UPFs are formulated to be hyper-palatable, encouraging overconsumption, and are often high in energy while being nutrient-poor.
Lack of Fibre and Nutrients: The intensive processing strips away many natural vitamins, minerals, and fibre. While some products are 'fortified,' this does not replicate the benefits of whole foods.
Impact on Appetite and Digestion: UPFs are often 'predigested' by their industrial processes, making them easier to break down. This can lead to a quicker blood sugar spike and crash, triggering hunger again sooner.

It is important to note that researchers are still investigating whether these negative health effects are due to the additives themselves or the overall poor nutritional profile.

Conclusion: Making an Informed Choice

Ultimately, whether a croissant is ultra-processed depends on its origins. A homemade or artisan-made croissant using traditional methods and simple ingredients is best classified as a processed food, rich but without the industrial additives. In contrast, many packaged, mass-produced varieties rely on a host of industrial ingredients that place them firmly in the ultra-processed category, with the potential health implications that may carry.

For consumers, the path to a healthier option is clear: read the labels, support local artisan bakeries, or better yet, try making your own at home. By understanding the NOVA classification system and the tell-tale signs of ultra-processing, you can make informed choices that align with a balanced dietary pattern that prioritizes whole and minimally processed foods. For further reading, an in-depth explanation of the NOVA system can be found on the News-Medical.net site, which references studies correlating UPF intake with health outcomes.

NOVA Method of Food Classification on News-Medical.net

Frequently Asked Questions

A processed croissant, like a traditional artisan one, is made with a few basic, recognizable ingredients. An ultra-processed croissant is a mass-produced product containing a longer list of industrial additives, emulsifiers, and modified fats.

To identify an ultra-processed croissant, examine the ingredients list. It will typically be long and include substances like emulsifiers, stabilizers, preservatives, and modified fats that are not used in home baking.

An artisan croissant made with high-quality, simple ingredients is generally considered a healthier choice. It avoids the industrial additives and potential for excessive fat, sugar, and salt common in ultra-processed versions.

The NOVA system is a widely used tool that categorizes all foods into four groups based on their level of industrial processing. Its application helps to distinguish between minimally processed items and ultra-processed formulations.

Traditional croissants are rich in butter, making them naturally high in fat, and they contain sugar. However, industrial ultra-processed versions are often engineered to be more palatable with higher and potentially less healthy concentrations of these components.

Not all packaged baked goods are ultra-processed. For example, some simple packaged breads with a short ingredient list may be classified as Group 3 (Processed), while packaged cakes or pastries with many additives are more likely to be Group 4 (Ultra-Processed).

Consuming ultra-processed items in moderation is possible within a healthy dietary pattern that prioritizes whole and minimally processed foods. However, the World Health Organization and other health bodies suggest limiting them due to their typical high content of fat, sugar, and salt.