Is palm oil ultra-processed? The truth behind food processing and the NOVA classification

November 13, 2025 •

3 min read

According to the NOVA food classification system, ultra-processed foods are typically industrial formulations with five or more ingredients not common in home kitchens. However, the classification of palm oil itself as ultra-processed depends entirely on how it is treated after harvest, distinguishing between minimally processed red palm oil and heavily refined versions used in many ultra-processed food products.

Quick Summary

Palm oil itself is not inherently ultra-processed, but the extent of its refining determines its classification within the NOVA system. Minimally processed red palm oil is distinct from the refined (RBD) version, which is often used as an ingredient in ultra-processed foods.

Key Points

NOVA Classification: Foods are categorized by processing level into four groups: unprocessed, processed culinary ingredients, processed foods, and ultra-processed foods (UPFs).
Palm Oil's Classification: Palm oil (crude or refined) is classified as a processed culinary ingredient (NOVA Group 2).
The Ultra-Processed Link: Health issues with palm oil are often tied to its use as an ingredient in ultra-processed foods (NOVA Group 4).
Refined vs. Unrefined: Crude red palm oil is minimally processed with antioxidants, while refined (RBD) palm oil is heavily processed and lacks many beneficial compounds.
Reading Labels is Key: Identifying UPFs containing palm oil involves looking for long ingredient lists, specific additives, and alternative palm oil names.
Strategy for Health: Prioritizing whole, minimally processed foods is a better strategy for health than just avoiding palm oil, as it reduces overall UPF intake.

Understanding the NOVA Classification System

To understand whether palm oil is ultra-processed, it is crucial to first examine the NOVA food classification system. This framework categorizes all foods into four groups based on the extent and purpose of their processing.

The Four NOVA Food Groups

Group 1: Unprocessed or Minimally Processed Foods: Foods in their natural state or minimally altered without added substances like sugar, salt, or oil. Examples include fresh fruits, vegetables, eggs, and raw meat.
Group 2: Processed Culinary Ingredients: Ingredients derived from Group 1 foods via processes like pressing or refining, not typically consumed alone. Examples include sugar, salt, and vegetable oils like crude red palm oil.
Group 3: Processed Foods: Products made by adding Group 2 ingredients to Group 1 foods, with longer shelf lives. Examples include canned vegetables in brine and simple cheeses.
Group 4: Ultra-Processed Foods (UPFs): Industrial formulations typically with five or more ingredients, including substances not used in domestic cooking (e.g., additives like emulsifiers, colorants, flavor enhancers). These are designed to be convenient, palatable, and profitable.

The Processing Spectrum of Palm Oil

Palm oil's classification varies based on its processing.

Unrefined (Crude) Palm Oil

Crude palm oil (red palm oil) is extracted through pressing, a minimal process. It retains its natural color from beta-carotene and is rich in antioxidants. NOVA classifies this as a Group 2 processed culinary ingredient.

Refined, Bleached, Deodorized (RBD) Palm Oil

Commonly found white palm oil is heavily processed through refining, bleaching, and deodorizing. This removes impurities, color, and odor, but also many antioxidants. This refined version is also a Group 2 processed culinary ingredient.

The Role of Refined Palm Oil in Ultra-Processed Foods

The concern with palm oil lies in its use as an ingredient in ultra-processed foods (NOVA Group 4). Refined palm oil is favored by manufacturers due to its low cost, neutral flavor, semi-solid state, and resistance to oxidation. These properties make it ideal for creating convenient and shelf-stable products.

Refined palm oil contributes to UPFs by:

Extending Shelf Life: Preventing rancidity due to oxidative stability.
Improving Texture: Providing smoothness in baked goods and spreads.
Offering Frying Stability: Suitable for commercial frying due to a high smoke point.
Replacing Trans Fats: Used as an alternative to partially hydrogenated oils.


Feature	Unrefined (Crude) Red Palm Oil	Refined, Bleached, Deodorized (RBD) Palm Oil
NOVA Classification	Group 2: Processed Culinary Ingredient	Group 2: Processed Culinary Ingredient
Processing Level	Minimally processed	Heavily processed
Color	Reddish-orange	Clear or white
Nutrient Content	Rich in beta-carotene and Vitamin E	Stripped of most beta-carotene and Vitamin E
Flavor	Distinctive, strong flavor	Neutral, odorless
Primary Use	Traditional cooking oil	Ingredient in packaged foods (UPFs)
Associated Diet	Traditionally healthier diets	Diets high in ultra-processed items

How to Identify Ultra-Processed Foods Containing Palm Oil

Since much of the palm oil consumed is in UPFs, identifying these products through ingredient labels is important.

Examine ingredient lists: Long lists with unfamiliar chemical names indicate ultra-processing.
Recognize alternative names: Palm oil can be listed as 'vegetable oil', 'palm kernel oil', 'palmitate', or 'Elaeis guineensis'.
Look for additives: Emulsifiers, thickeners, stabilizers, or flavor enhancers are signs of ultra-processing.
Be wary of health claims: Packaging claims like "low-fat" on UPFs can be misleading.

Conclusion: Context is Key

While palm oil itself is a processed culinary ingredient (NOVA Group 2), it is predominantly consumed in Western diets as a component of ultra-processed foods (UPFs, NOVA Group 4). The health concerns associated with palm oil are often linked to the overall negative dietary patterns of high UPF consumption. Therefore, reducing overall UPF intake is a more impactful health strategy than solely avoiding palm oil. Prioritizing whole, minimally processed foods is key for a healthier diet.

How to Navigate the Palm Oil Debate

Addressing the health and environmental impact of palm oil requires more than just avoidance. Simply boycotting palm oil can lead to the use of less sustainable alternatives. Supporting certified sustainable palm oil (CSPO) is a more responsible environmental choice. Focusing on a diet rich in whole foods naturally reduces intake of both UPFs and the refined palm oil they contain.

Food and Agriculture Organization NOVA guide

The Future of Food Processing and Palm Oil

Growing consumer demand for sustainable and transparent food production is influencing the food industry's use of ingredients like palm oil. Future developments may include exploring less intensive processing methods. For now, understanding the current processing landscape is vital for informed consumer choices.

Frequently Asked Questions

The NOVA system categorizes foods based on the degree and purpose of processing, ranging from Group 1 (unprocessed) to Group 4 (ultra-processed), to help consumers understand food manufacturing beyond just nutritional content.

No, unrefined red palm oil is minimally processed and considered a Group 2 culinary ingredient under the NOVA system. It retains its natural color and antioxidants.

Palm oil is a very versatile and cost-effective ingredient for food manufacturers because it is semi-solid at room temperature, resistant to oxidation (extending shelf life), and has a neutral flavor.

You can check the ingredient label for the terms 'palm oil,' 'palm kernel oil,' or its many aliases, such as 'vegetable oil,' 'palmitate,' or 'Elaeis guineensis'.

Refined, bleached, and deodorized (RBD) palm oil is heavily processed and offers little nutritional value beyond fat. Many of its natural vitamins and antioxidants are removed during refining.

Experts suggest that boycotting palm oil isn't the best solution, as it is a highly efficient crop. A better approach is to reduce consumption of ultra-processed foods and support products using certified sustainable palm oil to drive positive industry change.

The main distinction is the extent of processing. Processed foods (Group 3) are simple alterations with few ingredients, while ultra-processed foods (Group 4) are complex industrial formulations often with many non-culinary additives.