Understanding the NOVA Classification
To properly evaluate whether Field Doctor meals are ultra-processed, one must first understand the NOVA classification system. Developed by Brazilian scientists, this system categorizes foods based on the extent and purpose of their industrial processing, not their nutrient content alone.
The Four NOVA Food Groups
- NOVA Group 1: Unprocessed or Minimally Processed Foods. These include whole foods like fruits, vegetables, meat, and eggs, or those that have only been minimally altered by methods like freezing, pasteurization, or drying.
- NOVA Group 2: Processed Culinary Ingredients. This group consists of substances like oils, sugar, and salt, which are derived from Group 1 foods but are not meant to be consumed on their own.
- NOVA Group 3: Processed Foods. These are made by adding Group 2 ingredients (like salt or sugar) to Group 1 foods. Examples include cheese, canned vegetables in brine, and freshly baked bread.
- NOVA Group 4: Ultra-Processed Foods (UPFs). These are industrial formulations typically containing many ingredients, including food substances not commonly used in home cooking, such as hydrolyzed proteins, modified starches, and various cosmetic additives. They are designed to be highly profitable, convenient, and palatable, displacing freshly prepared meals.
Are Field Doctor Meals Ultra-Processed? Dissecting the Claim
Field Doctor states that their meals are processed, but not ultra-processed, according to the NOVA classification system. They avoid ingredients that would classify their products as UPFs, such as artificial flavors, hydrogenated fats, and preservatives. Instead, they focus on using whole, high-quality ingredients designed by dietitians and chefs.
Key Differences in Processing
The distinction lies in the purpose and nature of the processing. Field Doctor uses methods like cooking, freezing, and packaging to preserve nutrients and create convenience, which aligns more with 'processed food' or 'minimally processed' categories. Flash-freezing is used to lock in nutrients and flavor without needing artificial preservatives. Ultra-processing, conversely, involves extensive industrial techniques and additives to create cheap, hyper-palatable products with long shelf lives.
Field Doctor vs. Typical Supermarket Ready Meals
Comparing Field Doctor meals to standard supermarket ready meals highlights key differences in ingredients and processing intent. Field Doctor meals are dietitian-designed, focus on whole ingredients, use flash-freezing for preservation without artificial additives, and have a balanced nutritional profile, avoiding excessive salt, sugar, or saturated fat. Typical supermarket ready meals often prioritize cost and shelf life, using refined ingredients, chemical preservatives, flavor enhancers, and tend to be higher in salt, sugar, and saturated fat.
| Feature | Field Doctor Meals | Typical Supermarket Ready Meals |
|---|---|---|
| Design | Dietitian-designed based on nutritional science, with a focus on specific health needs like gut health. | Developed for mass market appeal, often prioritizing low cost, long shelf life, and strong flavors. |
| Ingredients | Emphasis on whole, high-quality ingredients, including diverse plants, legumes, healthy fats from olive oil, and sustainably sourced proteins. | Often relies on refined ingredients, low-cost additives, and processed derivatives to create palatability and texture. |
| Preservation | Uses flash-freezing to preserve nutrients and quality, eliminating the need for artificial preservatives. | May use a range of chemical preservatives to extend shelf life, particularly chilled ready meals. |
| Additives | Excludes artificial flavors, preservatives, and hydrogenated fats. Aims for a 'clean label' with recognizable ingredients. | Frequently includes emulsifiers, thickeners, flavor enhancers, and other cosmetic additives not used in home cooking. |
| Nutritional Profile | Balanced macros with a focus on high fiber, protein, and healthy fats. Not typically high in salt, sugar, or saturated fat. | Often higher in salt, sugar, and saturated fat to enhance flavor and appeal. |
The Role of Freezing and Minimal Processing
Field Doctor's use of flash-freezing is a key factor in avoiding ultra-processing. This rapid freezing preserves nutrients and taste without needing chemical additives. Their transparency about using minimal, functional ingredients like tapioca flour, classified under NOVA Group 2, further supports their non-UPF status.
Why Minimal Processing Matters for Health
The growing evidence links ultra-processed foods to negative health outcomes such as obesity and heart disease, attributed to both their nutrient profile and the effects of processing on food structure and additives. Field Doctor's approach, prioritizing nutrient density and whole foods as guided by dietitians, aligns with health recommendations favoring minimally processed diets. They offer a healthier ready meal option compared to conventional, ultra-processed choices.
Conclusion: Processed, but not Ultra-Processed
Field Doctor meals are processed but not ultra-processed according to the NOVA classification. They use standard techniques like cooking and flash-freezing on whole ingredients, excluding artificial additives, providing a healthier ready meal alternative. For more information, see {Link: PMC https://pmc.ncbi.nlm.nih.gov/articles/PMC6389637/}.
