Understanding the NOVA Food Classification
To properly answer the question, "Is jerky considered ultra-processed?," it is essential to first understand the NOVA food classification system. This globally recognized system divides foods into four groups based on their level of processing, not their nutrient content. The categorization hinges on the purpose and extent of the industrial processes a food undergoes.
- Group 1: Unprocessed or minimally processed foods. This group includes foods straight from nature with minor alterations like freezing, cutting, or pasteurization that do not add salt, sugar, or fats. Examples include fresh fruits, vegetables, eggs, and plain meat.
- Group 2: Processed culinary ingredients. These are substances derived from Group 1 foods through processes like pressing, refining, or grinding, which are typically used for cooking. Think olive oil, maple syrup, and salt.
- Group 3: Processed foods. This category consists of relatively simple products made by adding Group 2 ingredients to Group 1 foods. These are modified primarily for preservation or to improve flavor. Examples include canned vegetables, cheese, and simple cured meats.
- Group 4: Ultra-processed food and drink products. These are industrial formulations made with five or more ingredients, including substances not commonly used in home cooking. They contain flavors, colors, emulsifiers, non-sugar sweeteners, and other additives to imitate sensory qualities or disguise undesirable ones. Ultra-processed foods are designed to be highly palatable and convenient.
The Spectrum of Jerky: From Minimally to Ultra-Processed
The key takeaway is that jerky is not a monolithic product. Its classification depends heavily on how it is made. A homemade jerky with lean meat and a simple salt-and-spice rub that is then air-dried fits into a different category than a commercially produced, mass-market variety.
Commercial vs. Homemade Jerky
Homemade jerky, prepared with basic ingredients and a dehydrator or oven, is the closest a consumer can get to a minimally processed version. It contains only lean meat, a simple marinade of familiar ingredients like soy sauce and spices, and is dried to remove moisture. The processing is minimal and purposeful—to preserve the meat.
Most commercial jerky, however, fits squarely into the ultra-processed category, according to the NOVA system. These products often contain a long list of ingredients designed to enhance flavor, color, and shelf life far beyond what traditional methods achieve. Additives might include hydrolyzed proteins, high-fructose corn syrup, modified starches, and preservatives like sodium nitrite. These ingredients and the extensive industrial techniques used to create a uniform, shelf-stable product are what push commercial jerky into the ultra-processed classification.
Why Ingredients Matter
The presence of specific additives and the complexity of the ingredient list are the strongest indicators of ultra-processing. A product with a few recognizable ingredients (lean meat, salt, spices) is a different class of food than one with numerous industrial additives. Health-conscious consumers are advised to read labels carefully to make informed choices. Some brands now offer cleaner, more natural jerky options that avoid artificial additives and high sugar content.
Health Implications of Ultra-Processed Jerky
Ultra-processed foods, including many commercial jerkies, are linked to various health concerns. They are often high in sodium, which is a risk factor for heart disease and hypertension. The added sugars in many flavored jerkies contribute to higher overall sugar intake. Additionally, the preservatives like nitrates and nitrites in ultra-processed meats have been linked to an increased risk of certain cancers, particularly colorectal cancer.
In contrast, minimally processed jerky, especially homemade or high-quality artisanal versions, can be a nutritious snack. It is a concentrated source of lean protein, iron, and other vitamins and minerals. The key is moderation and selection, opting for products with fewer ingredients and lower sodium and sugar counts.
Comparison: Homemade Jerky vs. Commercial Jerky
| Feature | Homemade/Artisanal Jerky | Commercial Ultra-Processed Jerky |
|---|---|---|
| Processing Level | Minimal processing (dehydration, basic seasoning). | Extensive industrial processing (multiple additives, flavoring agents). |
| Ingredients | Few, recognizable ingredients (lean meat, salt, natural spices). | Many ingredients, including additives not used in home cooking (e.g., sodium nitrite, hydrolyzed protein, high-fructose corn syrup). |
| Shelf Life | Shorter shelf life; often requires refrigeration. | Long, extended shelf life, designed for convenience. |
| Nutritional Profile | Concentrated protein, minerals; healthier profile. | Can be high in sodium, sugar; may contain preservatives linked to health risks. |
| Flavor | Natural, meat-forward flavor profile. | Artificially enhanced and hyper-palatable flavors. |
Conclusion: The Final Verdict
Ultimately, whether jerky is considered ultra-processed is determined by its manufacturing process and ingredient list. While all jerky is technically a processed meat due to drying and curing, most mass-market, commercial varieties fall into the ultra-processed category of the NOVA classification system because of their extensive industrial processing and additive-heavy formulations. Conversely, homemade or artisanal jerky, with minimal ingredients and processing, is a less-processed alternative. For those aiming to reduce their intake of ultra-processed foods, reading labels and choosing brands with simple ingredient lists is crucial. Informed consumers can still enjoy jerky as a convenient, protein-rich snack by selecting options that are closer to their natural state.
For further reading on the NOVA classification system, a useful resource is a publication by the Food and Agriculture Organization (FAO) of the United Nations detailing the criteria.
