Understanding the NOVA Classification System
To determine why many ice creams are considered ultra-processed, it's essential to first understand the NOVA food classification system. Developed by researchers at the University of São Paulo in Brazil, NOVA divides all foods into four distinct groups based on the nature, extent, and purpose of the industrial processing they undergo. This system focuses not just on nutrients, but on the effects of processing itself.
- Group 1: Unprocessed or Minimally Processed Foods. These are foods in their natural state or with minimal alterations like washing, pasteurizing, or freezing. Examples include fresh fruits, vegetables, eggs, and milk.
- Group 2: Processed Culinary Ingredients. These are substances like oil, sugar, butter, and salt, which are extracted from Group 1 foods. They are used in home kitchens to prepare and season meals.
- Group 3: Processed Foods. These are simple products made by adding Group 2 ingredients to Group 1 foods. Canned vegetables with salt, simple cheeses, and freshly made bread are examples.
- Group 4: Ultra-Processed Food and Drink Products. These are industrial formulations typically made with five or more ingredients, often including substances not commonly used in home cooking. This is where most commercial ice cream falls, alongside other products like sugary cereals, packaged snacks, and sodas.
Why Most Commercial Ice Cream Is Ultra-Processed
Commercial ice cream is classified as ultra-processed due to its ingredients and manufacturing process. Beyond basic dairy and sugar, many store-bought ice creams contain numerous additives to create a specific texture, flavor, and extend shelf life.
The Role of Additives
Industrial ice cream commonly includes emulsifiers (like soy lecithin) to prevent separation, thickeners and stabilizers (such as guar gum or carrageenan) to improve consistency and resist melting, artificial flavors and colors for taste and appearance, and various sweeteners (beyond just sugar). These are not typical home kitchen ingredients and are a key factor in the ultra-processed classification.
The Impact of Industrial Manufacturing
The industrial process for making ice cream often involves stages like homogenization and aeration to achieve a light, consistent texture. This large-scale manufacturing, combined with the extensive use of additives, distinguishes commercial ice cream from simpler, homemade versions and leads to its ultra-processed label.
Ultra-Processed vs. Minimalist-Ingredient Ice Cream
Not all frozen desserts are the same. The difference in processing is clear when comparing commercial ice cream to minimally-processed or homemade versions.
| Feature | Ultra-Processed Commercial Ice Cream | Minimally-Processed or Homemade Ice Cream |
|---|---|---|
| Ingredients | Long list, often containing emulsifiers, stabilizers, and artificial flavors. | Short list, using only milk, cream, sugar, and natural flavorings like vanilla extract or cocoa. |
| Processing | Extensive industrial processing, including homogenization, pasteurization, and a high degree of aeration. | Simple mixing and freezing, with minimal aeration, resulting in a denser product. |
| Nutrient Density | Often contains high levels of added sugars, saturated fats, and calories with little nutritional value. | Can still be high in sugar and fat, but contains fewer additives and potentially more nutritional value from whole-food ingredients. |
| Palatability | Engineered for a hyper-palatable sensory experience, often leading to overconsumption. | Palatability is a function of the quality of the ingredients, not synthetic enhancement. |
| Shelf Life | Extended shelf life due to preservatives and stabilizers. | Shorter shelf life, as it lacks industrial preservatives. |
Health Implications and the Broader Context
Research indicates a link between diets high in ultra-processed foods and negative health outcomes, including obesity, type 2 diabetes, and cardiovascular disease. For ice cream, this concern is related to its common high levels of added sugars and unhealthy fats, characteristic of many ultra-processed products.
It's important to note that not all processed foods are unhealthy; some, like canned beans, can be part of a balanced diet. The concern with ultra-processed foods lies in their combination of extensive processing with formulations that are high in calories and low in beneficial nutrients such as fiber.
For those seeking alternatives to reduce ultra-processed food intake, options include choosing minimally processed ice creams with simpler ingredient lists or making your own at home. Other less processed frozen treats like fruit-based sorbets or frozen yogurt bars can also be considered.
Conclusion
Ultimately, most commercial ice cream is categorized as ultra-processed due to its industrial production methods and the inclusion of various additives beyond basic ingredients. This classification under the NOVA system places it in the highest processing group. While enjoying commercial ice cream occasionally is acceptable as part of a balanced diet, recognizing its ultra-processed nature can encourage more conscious choices and highlight the benefits of less processed or homemade alternatives. Opting for minimally processed options or homemade treats contributes to a healthier dietary pattern.
Helpful Resources
For more information on the NOVA food classification system and its implications for health, you can consult the Food and Agriculture Organization of the United Nations document on Ultra-processed foods, diet quality and human health.
Key Takeaways
- What is ultra-processed food: These are industrial formulations with multiple ingredients, including additives not used in home cooking.
- Commercial ice cream is UPF: Most store-bought ice cream falls into the ultra-processed category due to its manufacturing process and ingredient list.
- Additives are the key: Emulsifiers, stabilizers, and artificial flavors are common in commercial ice cream and signify its UPF status.
- UPFs and health: Diets high in ultra-processed foods have been linked to health problems like obesity and heart disease.
- Homemade is different: Ice cream made at home with minimal ingredients is not considered ultra-processed, offering a less-altered alternative.
- Alternative options exist: Lower-fat frozen desserts, sorbet, or yogurt bars can provide a frozen treat experience with less processing.
