Are Ready Meals Classed as Processed Food? A Definitive Guide

November 15, 2025 •

5 min read

Most foods we consume are processed in some way, with processing levels varying from minimal to extensive. The crucial distinction isn't if they are processed, but how much, making it important to understand how ready meals are classed as processed food and what that means for your health.

Quick Summary

Ready meals fall on a spectrum of food processing, from minimally altered options to highly engineered ultra-processed products. The key is to check ingredient labels to determine the extent of processing and its potential nutritional impact, as not all ready meals are created equal.

Key Points

All ready meals are processed: By definition, any food that has been altered from its natural state is processed, which includes all prepared ready meals.
Processing exists on a spectrum: Not all processing is equal; ready meals can be minimally processed (e.g., frozen meals) or ultra-processed (e.g., microwave dinners with many additives).
Ultra-processed ready meals often contain additives: Heavily processed versions frequently include high levels of salt, sugar, unhealthy fats, and numerous preservatives, flavour enhancers, and emulsifiers.
Reading labels is crucial for identifying processing levels: The ingredient list and nutritional information provide the clearest indication of how heavily a ready meal has been processed.
Some ready meals can be part of a healthy diet: Choosing minimally processed options, checking for lower sodium and fat content, and supplementing with fresh vegetables can make ready meals a balanced choice.
The NOVA classification system helps define processing levels: This system provides a useful framework for understanding where a specific food falls on the processing spectrum.

Understanding the Spectrum of Processed Food

The term “processed food” is often misunderstood, with many people believing it to be universally unhealthy. However, processing simply means that a food has been changed from its natural state in some way. This can include everything from washing and freezing to extensive industrial manufacturing. Ready meals, by their very nature, are processed, as they are prepared in a factory rather than made from scratch at home. The real question is not whether they are processed, but rather what level of processing they have undergone.

The NOVA Classification System

To help consumers and health professionals better understand food processing, researchers developed the NOVA classification system. It categorizes foods into four groups based on their nature, extent, and purpose of processing:

Group 1: Unprocessed or Minimally Processed Foods. These are whole foods in their natural state or with minimal alterations for preservation, like frozen vegetables, dried fruit, or pasteurized milk.
Group 2: Processed Culinary Ingredients. These are substances derived from Group 1 foods through processes like pressing or milling, such as oils, flour, and sugar. They are not meant to be eaten alone but are used in cooking.
Group 3: Processed Foods. These are relatively simple products made by combining Group 1 and Group 2 foods. Examples include canned fish or vegetables preserved with salt or canned fruits with syrup.
Group 4: Ultra-Processed Foods (UPFs). These are industrial formulations made mostly or entirely from substances extracted from foods, with little to no whole food content. They contain additives for flavor, color, texture, and preservation that are not typically used in home cooking. Many ready meals fall into this category.

The Manufacturing Journey of a Ready Meal

The level of processing in a ready meal depends heavily on its manufacturing process. Most ready meals are created in large-scale factory environments where ingredients are delivered, prepped, and cooked in bulk. The process often involves:

Preparation: Raw ingredients like meat, vegetables, and sauces are prepared and mixed.
Cooking: Components may be cooked separately or together in open or pressurized vessels to ensure food safety and quality.
Assembly: The cooked components are deposited into individual consumer trays.
Preservation: To extend shelf life, methods like rapid chilling (cook-chill), freezing (cook-freeze), or vacuum packing (sous-vide) are used. Pasteurization may also be applied to sealed packs for chilled distribution.
Packaging: The meals are sealed, labeled, and prepared for distribution. The addition of preservatives, stabilizers, and flavor enhancers happens throughout these stages, particularly in ultra-processed versions, to maintain taste and texture over time.

Nutritional Differences in Ready Meals

The primary concern with ready meals is their nutritional profile, which can be inconsistent. While some manufacturers offer balanced, healthier alternatives, many mass-produced ready meals are formulated to be low-cost, convenient, and palatable, often at the expense of nutritional quality.

High in Unhealthy Components: A significant number of ready meals are packed with excessive salt, unhealthy saturated fats, and added sugars, which are used to enhance flavor and prolong shelf life. Regular consumption of high-sodium meals, for example, is linked to increased blood pressure and cardiovascular disease risk.
Low in Key Nutrients: Intensive processing can strip foods of their natural vitamins, minerals, and fiber. While some products are fortified with added nutrients, this doesn't fully replace the nutritional complexity of whole foods.
Additives: Ultra-processed ready meals frequently contain a long list of additives, including emulsifiers, artificial flavors, and preservatives. Some of these additives, particularly when consumed in large quantities, have been linked to potential health issues.

Minimally Processed vs. Ultra-Processed Ready Meals

To make informed choices, it is crucial to learn how to distinguish between different types of ready meals. The label provides the most reliable information.

Comparison of Processing Levels


Feature	Minimally Processed Ready Meal	Ultra-Processed Ready Meal
Ingredients	Whole or recognisable ingredients like chicken breast, brown rice, and vegetables.	Formulations from extracted substances (e.g., protein isolates, starches) and many additives.
Nutrient Density	High in fibre, vitamins, and minerals, retaining much of the original food's nutritional value.	Often low in fibre and essential nutrients, high in calories, salt, and unhealthy fats.
Additives	Few to no additives; relies on basic preservation like freezing or chilling.	Extensive list of additives, such as emulsifiers, flavour enhancers (like MSG), and artificial colours.
Shelf Life	Shorter shelf life, typically around 5-10 days for chilled meals, or months for frozen products.	Longer, often very extended shelf life due to preservatives and robust packaging.
Appearance	Resembles home-cooked food, with recognisable components.	May appear uniform or highly engineered, with ingredients not resembling their natural form.

How to Choose a Healthier Ready Meal

Navigating the ready meal aisle can be challenging, but these tips will help you select the best options for your health.

Scrutinise the Ingredient List: A shorter, simpler list is usually better. If you see numerous ingredients you don't recognise, or a long list of chemical-sounding additives, it's likely a more heavily processed product.
Prioritise Whole Foods: Look for ready meals where the ingredients resemble their natural state. Good choices include meals with whole grains, lots of vegetables, and lean protein sources.
Check Nutritional Panels: Compare the nutritional information on different brands. Look for options that are lower in saturated fat, sodium, and added sugars, and higher in fibre. Be mindful of serving sizes, as some packages may contain more than one.
Add Your Own Freshness: Complementing a ready meal with your own fresh additions can significantly improve its nutritional value. For instance, serve it with a side salad, add extra steamed vegetables, or mix in a handful of spinach.

For further guidance, reputable sources like the Harvard School of Public Health offer additional details on identifying and limiting ultra-processed foods.

Conclusion

In summary, all ready meals are classed as processed food, but the critical distinction lies in the degree of processing. They exist on a broad spectrum, from minimally processed items that retain most of their natural nutrients to ultra-processed meals that are high in additives, salt, and unhealthy fats. By understanding the different levels of processing and learning how to read ingredient labels effectively, consumers can make more informed choices. The most important takeaway is that not all ready meals are created equal, and while some are convenient, nutrient-dense options, others should be consumed sparingly as part of a balanced diet.

Frequently Asked Questions

No, not all processed food is bad. Minimally processed foods like frozen vegetables, dried fruits, and pasteurized milk undergo processing for safety and convenience but retain most of their nutritional value. Health concerns typically relate to ultra-processed foods, which are high in unhealthy fats, sugar, and additives.

You can identify an ultra-processed ready meal by a long ingredient list that includes substances you wouldn't use in home cooking, such as preservatives, emulsifiers, artificial flavours, and high amounts of salt and sugar. The food may also not look much like its original components.

Not necessarily. The processing level and ingredients determine the healthiness of a meal, regardless of whether it is frozen or chilled. Freezing is a form of preservation, but both frozen and chilled products can range from minimally to ultra-processed. Always check the nutrition label.

Minimally processed ready meals use whole or close-to-whole ingredients with few additives, relying on preservation methods like freezing. Ultra-processed meals are industrial formulations with many added ingredients like salt, sugar, fat, and artificial additives, often stripped of their original nutritional content.

Yes, many companies now offer 'healthier' ready meal ranges that are lower in calories, fat, salt, and sugar. Look for meals with simple, recognisable ingredients, plenty of vegetables, and balanced macronutrients to make a better choice.

Processing can impact nutrients, with more intense processing often leading to a loss of vitamins, minerals, and fibre. To compensate, manufacturers may fortify foods with added nutrients, but this doesn't replace the natural nutritional profile of whole foods.

Cooking from scratch is often the healthier option, as it gives you full control over the ingredients, sodium, sugar, and fat content. However, some minimally processed ready meals can be a convenient and balanced part of a healthy diet.