Understanding the NOVA Classification System
To determine if tortillas are ultra-processed, one must first understand the NOVA food classification system. Developed by researchers in Brazil, NOVA categorizes all foods and beverages into four groups based on the extent and purpose of their industrial processing. This framework helps distinguish between simple cooking and industrial manipulation for convenience, shelf life, and profit.
- NOVA Group 1: Unprocessed or Minimally Processed Foods. These are foods in their natural state or minimally altered without adding substances like salt, sugar, or oil. Examples include fresh fruits, vegetables, eggs, and nuts.
- NOVA Group 2: Processed Culinary Ingredients. This group consists of substances extracted or derived from Group 1 foods through simple processing. They are used to season and cook Group 1 foods. Examples include vegetable oils, butter, salt, and sugar.
- NOVA Group 3: Processed Foods. This category includes relatively simple food products made by combining Group 1 and Group 2 items. The processing methods preserve or make the foods more palatable, such as canning, salting, or fermentation. Examples include canned vegetables, cheeses, and salted nuts.
- NOVA Group 4: Ultra-Processed Foods. These products are formulated from substances extracted or derived from foods, often with many cosmetic additives like flavors, colors, and emulsifiers. They are designed to be convenient, highly palatable, and have a long shelf life. Common examples include sugary breakfast cereals, soft drinks, and many ready-to-eat meals.
Homemade Tortillas: Minimally Processed Goodness
Homemade tortillas, whether corn or flour, typically contain just a handful of simple ingredients: flour (corn or wheat), water, fat (like lard or oil), and salt. These components fall squarely into the NOVA Group 1 and 2 categories. The process of mixing these items, kneading the dough, and cooking it on a hot surface is a form of processing, but it is culinary in nature and uses no industrial-only additives. The resulting product is a processed food (Group 3), but it is far from being ultra-processed. The ingredient list is short and recognizable, with no chemical preservatives or dough conditioners added to enhance texture or extend shelf life unnaturally.
Store-Bought Tortillas: The Case for Ultra-Processed
In contrast, most commercially produced, packaged tortillas found in supermarkets are a different story. To withstand distribution, increase pliability, and extend shelf life, manufacturers add a range of industrial-purpose ingredients that are not found in a home kitchen. It is the inclusion of these additives that pushes the product from the 'processed' category into the 'ultra-processed' designation under the NOVA system.
Here are some common industrial additives found in commercial tortillas that signal ultra-processing:
- Preservatives: Ingredients like calcium propionate and sorbic acid are added to inhibit mold growth and prolong freshness.
- Dough Conditioners & Emulsifiers: Additives such as mono- and diglycerides or cellulose gum are used to improve the dough's texture, flexibility, and rollability.
- Leavening Agents: While baking powder is a common culinary ingredient, industrial variations may include more complex compounds like sodium acid pyrophosphate.
- Modified Starches: These are often used to enhance the tortilla's softness and prevent staling.
- Refined Flours: Many flour tortillas use enriched bleached wheat flour, which is a processed flour stripped of its natural components and then fortified with synthetic vitamins.
Corn vs. Flour Tortillas: Is one better?
Both corn and flour tortillas can be ultra-processed depending on how they are manufactured. While traditional corn tortillas made with masa harina (alkaline-treated corn flour) have a strong cultural and historical backing and often a simpler ingredient list, commercial versions are still subject to industrial additives. Similarly, while a whole-wheat flour tortilla might seem healthier, many store-bought options are still loaded with preservatives and dough conditioners. To make an informed choice, the ingredient label is more important than the grain type.
Homemade vs. Industrial Tortilla Ingredients
| Feature | Homemade Tortillas (Corn or Flour) | Industrial (Store-Bought) Tortillas |
|---|---|---|
| Key Ingredients | Corn masa harina OR Wheat flour, Water, Fat, Salt | Enriched Bleached Flour, Water, Hydrogenated Oils, Sodium, Sugars |
| Additives | None | Preservatives (calcium propionate), Emulsifiers (mono/diglycerides), Dough Conditioners, Stabilizers (gums) |
| Processing Level | Processed (Group 3) | Ultra-Processed (Group 4) |
| Shelf Life | A few days | Several weeks or months |
| Health Impact | Healthier due to minimal processing and fresh ingredients | Potential concerns with excessive consumption due to additives and fat content |
Conclusion
So, are tortillas ultra-processed? The answer is not a simple yes or no. A homemade tortilla, made with a few basic, culinary ingredients, is a processed food, but it is not ultra-processed. In contrast, most mass-produced, store-bought tortillas are indeed ultra-processed due to the inclusion of industrial additives designed to enhance texture and massively extend shelf life. The key takeaway is to read the ingredient list carefully. A long list with unfamiliar chemical names is a clear indicator of an ultra-processed product. For optimal health and nutrition, choosing homemade versions or store-bought alternatives with a minimal, recognizable ingredient list is the best approach. For further reading, the Food and Agriculture Organization of the United Nations details the full NOVA classification system.
References
- Food and Agriculture Organization (FAO). "Ultra-processed foods, diet quality and human health".
- Rise & Puff. "What's in a Tortilla? Decoding Ingredients for a Cleaner Bite".
- Mayo Clinic Health System. "What you should know about processed, ultra-processed foods".
