Understanding the NOVA Classification System
To determine if a raising agent is ultra-processed, we must first understand the NOVA system, a framework for classifying foods by their extent of industrial processing. This system is distinct from nutritional ratings and focuses solely on the nature, purpose, and extent of the processing involved.
- Group 1: Unprocessed or Minimally Processed Foods. These are foods in their natural state or with minimal alterations like washing, drying, or pasteurizing. Examples include fresh fruits, vegetables, nuts, and plain milk.
- Group 2: Processed Culinary Ingredients. These are substances derived directly from Group 1 foods or nature. They are processed to make them durable and suitable for use in home cooking, but are rarely eaten alone. Think of salt, sugar, oils, and vinegar. Importantly, this group also includes basic baking aids like baking powder.
- Group 3: Processed Foods. Simple processed foods are created by adding a Group 2 ingredient to a Group 1 food. This includes canned vegetables with salt, cured meats, and cheeses.
- Group 4: Ultra-Processed Foods (UPFs). This category is for industrial formulations made mostly or entirely from substances derived from foods and additives. UPFs often have five or more ingredients and contain substances not typically used in home cooking, such as emulsifiers, thickeners, and industrial sweeteners.
Are Common Raising Agents Ultra-Processed?
Baking Soda (Sodium Bicarbonate)
Baking soda (sodium bicarbonate) is a simple chemical compound. It requires an acidic ingredient and moisture to release carbon dioxide and leaven baked goods. According to the NOVA classification, it fits squarely into Group 2: Processed Culinary Ingredients. The manufacturing process involves purification of a natural or mined substance, but it does not contain the industrial additives characteristic of UPFs. Therefore, plain baking soda is not considered ultra-processed.
Baking Powder
Baking powder is more complex. It is a mixture of baking soda, a powdered acid (like cream of tartar), and a filler (such as cornstarch). A simple homemade baking powder using these three components would likely be considered a Group 2 ingredient. However, commercially available baking powders can include additional additives for stabilization or 'double-action' properties. The presence of these additives in the final industrial food product could push it into the ultra-processed category, though the baking powder itself remains a Group 2 ingredient. A product's UPF status depends on its overall ingredient list, not just the raising agent.
Yeast
Yeast is a living microorganism used as a biological raising agent.
- Fresh or Pure Yeast: In its most natural form, yeast is a living fungus. Dried versions without additives are considered minimally processed (Group 1) or a Group 2 ingredient.
- Commercial Instant or Active Dry Yeast: Many commercial yeasts contain additives like emulsifiers (e.g., sorbitan monostearate) and other flour treatment agents to improve performance and shelf life. The presence of these industrial additives means that foods made with this type of yeast would be classified as ultra-processed. This distinction highlights how even a traditional food like bread can become ultra-processed depending on the ingredients used.
Other Chemical Raising Agents
Some industrial products use other chemical agents, such as ammonium bicarbonate (salt of hartshorn, E503). Its use in low-moisture goods like crackers and cookies can contribute to their classification as ultra-processed, especially when combined with other industrial additives and processing techniques.
A Comparison of Raising Agents and Processing
| Raising Agent Type | Common Ingredients | NOVA Classification of Ingredient | Contribution to UPF Status of Final Food Product |
|---|---|---|---|
| Baking Soda | Sodium Bicarbonate | Group 2 (Processed Culinary Ingredient) | Minimal contribution; rarely the sole factor |
| Baking Powder | Sodium Bicarbonate, powdered acid (cream of tartar), starch filler | Group 2 (Processed Culinary Ingredient) | Can contribute to UPF status if industrial version contains multiple additives |
| Pure Yeast | 100% Yeast | Group 1/2 (Minimally Processed/Culinary Ingredient) | No contribution; traditional baked goods are often minimally processed |
| Commercial Yeast | Yeast, emulsifiers, flour treatment agents | Group 4 (Ultra-Processed Food) | Direct contribution; additives classify final product as UPF |
| Ammonium Bicarbonate | Ammonium Bicarbonate (E503) | Can be considered Group 2/4 depending on application | Contributes to UPF status when used industrially with other additives |
| Creaming (Mechanical) | Fat, Sugar, Air | Group 2 (Culinary Ingredients) | No contribution; purely mechanical process |
The Role of Additives in Ultra-Processing
It's crucial to distinguish between a simple raising agent and the complex formulations that characterize ultra-processed foods. Additives are the key differentiator. A product like supermarket bread is classified as ultra-processed not just because of the yeast, but because of the emulsifiers, flour treatment agents, and preservatives used to standardize and extend its shelf life.
Examples of additives that signal ultra-processing in conjunction with leaveners include:
- Emulsifiers: Help mix ingredients that don't naturally blend, like fats and liquids.
- Stabilizers and Thickeners: Used to maintain texture and prevent separation.
- Non-sugar Sweeteners: Used to make food taste sweet without adding sugar.
- Artificial Flavors and Colors: Enhance the sensory appeal of industrially manufactured foods.
The presence of one or more of these technical-function additives, combined with a highly processed base, is the hallmark of a UPF, according to the NOVA system. The Food Standards Agency provides more information on the types of additives of concern.
The Impact of UPF Ingredients
While the simple act of baking with baking soda or pure yeast is not a concern, the consumption of foods laden with industrial additives is linked to poorer health outcomes. The issue isn't a single ingredient, but the overall dietary pattern of consuming products formulated for palatability and long shelf-life at the expense of nutritional quality. For instance, a diet high in UPFs is associated with an increased risk of obesity, cardiovascular disease, and other chronic illnesses.
Conclusion
So, are raising agents ultra-processed? The answer is both no and yes, depending on the context. Simple agents like baking soda or pure yeast are not ultra-processed. They are considered Group 2 (or Group 1) ingredients. However, many commercial versions contain industrial additives. When these additives are used in the production of a finished food item, that item is classified as ultra-processed. The classification depends on the overall formulation of the final product, not just the single leavening agent. To reduce UPF intake, focus on minimally processed ingredients and cooking from scratch, where you control the additives and can opt for the purest forms of raising agents available.
For more information on food safety and processed foods, visit the Food Standards Agency.
