401:; and sophisticated packaging, usually with synthetic materials. Processes and ingredients here are designed to create highly profitable (low-cost ingredients, long shelf-life, emphatic branding), convenient (ready-to-(h)eat or to drink), tasteful alternatives to all other Nova food groups and to freshly prepared dishes and meals. Ultra-processed foods are operationally distinguishable from processed foods by the presence of food substances of no culinary use (varieties of sugars such as
20:
370:
297:
262:
169:
501:, making them a potential replacement for other food groups within the Nova classification, particularly unprocessed or minimally processed foods. As a result, researchers and public health campaigners are using the Nova classification as a means to enhance both human health outcomes and food sustainability.
535:
recognized these as the first national dietary guidelines to emphasize 'the social and economic aspects of sustainability, advising people to be wary of advertising, for example, and to avoid ultra-processed foods that are not only bad for health but are seen to undermine traditional food cultures.
511:
In 2014, the
Ministry of Health of Brazil published new dietary guidelines based in part on Nova, crediting Carlos Monteiro as the coordinator. These recommend a 'golden rule', 'Always prefer natural or minimally processed foods and freshly made dishes and meals to ultra-processed foods.' They also
485:
The Nova classification has been increasingly used to evaluate the relationship between the extent of food processing and health outcomes. Epidemiological studies have linked the consumption of ultra-processed foods with obesity, cardiovascular disease, hypertension, metabolic syndrome, depression,
108:
rates among economically disadvantaged populations, while more affluent areas saw declines. This transformation led him to explore dietary patterns holistically, rather than focusing solely on individual nutrients. Employing statistical methods, Monteiro identified two distinct eating patterns in
972:
Martinez-Steele, Euridice; Khandpur, Neha; Batis, Carolina; Bes-Rastrollo, Maira; Bonaccio, Marialaura; Cediel, Gustavo; Huybrechts, Inge; Juul, Filippa; Levy, Renata B.; da Costa
Louzada, Maria Laura; Machado, Priscila P.; Moubarac, Jean-Claude; Nansel, Tonja; Rauber, Fernanda; Srour, Bernard
268:
Processed culinary ingredients are derived from group 1 foods or else from nature by processes such as pressing, refining, grinding, milling, and drying. It also includes substances mined or extracted from nature. These ingredients are primarily used in seasoning and cooking group 1 foods and
1024:
Huybrechts, Inge; Rauber, Fernanda; Nicolas, Geneviève; Casagrande, Corinne; Kliemann, Nathalie; Wedekind, Roland; Biessy, Carine; Scalbert, Augustin; Touvier, Mathilde; Aleksandrova, Krasimira; Jakszyn, Paula; Skeie, Guri; Bajracharya, Rashmita; Boer, Jolanda M. A.; Borné, Yan (2022-12-16).
2030:
James-Martin, Genevieve; Baird, Danielle L.; Hendrie, Gilly A.; Bogard, Jessica; Anastasiou, Kim; Brooker, Paige G; Wiggins, Bonnie; Williams, Gemma; Herrero, Mario; Lawrence, Mark; Lee, Amanda J.; Riley, Malcolm D. (2022-12-01). "Environmental sustainability in national food-based dietary
148:
aspects of food give it an intuitive character. This makes it an effective communication tool in public health promotion, since it builds on consumers' established perceptions. At the same time, this characteristic has led some scientists to question whether Nova is suitable for
1084:
Santos, Francine Silva dos; Steele, EurĂdice
Martinez; Costa, Caroline dos Santos; Gabe, Kamila Tiemman; Leite, Maria Alvim; Claro, Rafael Moreira; Touvier, Mathilde; Srour, Bernard; da Costa Louzada, Maria Laura; Levy, Renata Bertazzi; Monteiro, Carlos Augusto (2023-07-31).
1696:
Lane, Melissa M.; Gamage, Elizabeth; Du, Shutong; Ashtree, Deborah N.; McGuinness, Amelia J.; Gauci, Sarah; Baker, Phillip; Lawrence, Mark; Rebholz, Casey M.; Srour, Bernard; Touvier, Mathilde; Jacka, Felice N.; O'Neil, Adrienne; Segasby, Toby; Marx, Wolfgang (2024-02-28).
493:. The processes and ingredients used for these foods are specifically designed to maximize profitability by incorporating low-cost ingredients, ensuring long shelf-life, and emphasizing branding. Furthermore, ultra-processed foods are engineered to be
380:
Industrially manufactured food products made up of several ingredients (formulations) including sugar, oils, fats and salt (generally in combination and in higher amounts than in processed foods) and food substances of no or rare culinary use (such as
632:
Monteiro, Carlos A.; Cannon, Geoffrey; Levy, Renata B; Moubarac, Jean-Claude; Louzada, Maria L. C.; Rauber, Fernanda; Khandpur, Neha; Cediel, Gustavo; Neri, Daniela; Martinez-Steele, Euridice; Baraldi, Larissa G.; Jaime, Patricia C. (2019).
389:, modified starches and protein isolates). Group 1 foods are absent or represent a small proportion of the ingredients in the formulation. Processes enabling the manufacture of ultra-processed foods include industrial techniques such as
140:
provide Nova classifications for commercial products based on analysis of their categories and ingredients. Assigning foods to these categories is most straightforward if information is available on food preparation and composition.
100:. Born in 1948 into a family straddling the divide between poverty and relative affluence in Brazil, Monteiro's journey began as the first member of his family to attend university. His early research in the late 1970s focused on
1027:"Characterization of the degree of food processing in the European Prospective Investigation into Cancer and Nutrition: Application of the Nova classification and validation using selected biomarkers of food processing"
2082:
Bonaccio, Marialaura; Castelnuovo, Augusto Di; Ruggiero, Emilia; Costanzo, Simona; Grosso, Giuseppe; Curtis, Amalia De; Cerletti, Chiara; Donati, Maria
Benedetta; Gaetano, Giovanni de; Iacoviello, Licia (2022-08-31).
1273:
Ares, GastĂłn; Vidal, Leticia; Allegue, Gimena; GimĂ©nez, Ana; Bandeira, Elisa; Moratorio, Ximena; Molina, VerĂłnika; Curutchet, MarĂa Rosa (2016-10-01). "Consumers' conceptualization of ultra-processed foods".
124:. The name is often styled in capital letters, NOVA, but it is not an acronym. Recent scientific literature leans towards writing the name as Nova, including papers written with Monteiro's involvement.
1325:
Visioli, Francesco; Marangoni, Franca; Fogliano, Vincenzo; Rio, Daniele Del; Martinez, J. Alfredo; Kuhnle, Gunter; Buttriss, Judith; Ribeiro, Hugo Da Costa; Bier, Dennis; Poli, Andrea (2022-06-22).
190:
This group also includes minimally processed foods, which are unprocessed foods modified through industrial methods such as the removal of unwanted parts, crushing, drying, fractioning, grinding,
1641:
Lockyer, Stacey; Spiro, Ayela; Berry, Sarah; He, Jibin; Loth, Shefalee; Martinez-Inchausti, Andrea; Mellor, Duane; Raats, Monique; Sokolović, Milka; Vijaykumar, Santosh; Stanner, Sara (2023).
397:
and pre-frying; application of additives including those whose function is to make the final product palatable or hyperpalatable such as flavours, colourants, non-sugar sweeteners and
1392:
Fazzino, Tera L.; Rohde, Kaitlyn; Sullivan, Debra K. (2019-11-01). "Hyper-palatable foods: Development of a quantitative definition and application to the US Food System
Database".
303:
Processed foods are relatively simple food products produced by adding processed culinary ingredients (group 2 substances) such as salt or sugar to unprocessed (group 1) foods.
104:, reflecting the prevailing emphasis in nutrition science of the time. In the mid-1990s, Monteiro observed a significant shift in Brazil's dietary landscape marked by a rise in
1923:
Monteiro, Carlos A.; Cannon, Geoffrey; Levy, Renata; Moubarac, Jean-Claude; Jaime, Patricia; Martins, Ana Paula; Canella, Daniela; Louzada, Maria; Parra, Diana (2016-01-07).
523:
Limit the use of processed foods, consuming them in small amounts as ingredients in culinary preparations or as part of meals based on natural or minimally processed foods.
2085:"Joint association of food nutritional profile by Nutri-Score front-of-pack label and ultra-processed food intake with mortality: Moli-sani prospective cohort study"
1864:
Leite, Fernanda Helena
Marrocos; Khandpur, Neha; Andrade, Giovanna Calixto; Anastasiou, Kim; Baker, Phillip; Lawrence, Mark; Monteiro, Carlos Augusto (2022-03-01).
517:
Make natural or minimally processed foods, in great variety, mainly of plant origin, and preferably produced with agro-ecological methods, the basis of your diet.
532:
425:; modified starches; modified oils such as hydrogenated or interesterified oils; and protein sources such as hydrolysed proteins, soya protein isolate,
160:
Nova is an open classification that refines its definitions gradually through new scientific publications rather than through a central advisory board.
1643:"How do we differentiate not demonise – Is there a role for healthier processed foods in an age of food insecurity? Proceedings of a roundtable event"
269:
preparing dishes from scratch. They are typically free of additives, but some products in this group may include added vitamins or minerals, such as
908:
Monteiro, Carlos
Augusto; Cannon, Geoffrey; Moubarac, Jean-Claude; Levy, Renata Bertazzi; Louzada, Maria Laura C; Jaime, PatrĂcia Constante (2018).
1754:
Isaksen, Irja Minde; Dankel, Simon Nitter (2023-06-01). "Ultra-processed food consumption and cancer risk: A systematic review and meta-analysis".
157:. Both proponents and opponents of Nova 'agree that food processing vitally affects human health', but not on its definition of ultra-processing.
361:, and some meat products fall into this group when they are made predominantly from group 1 foods with the addition of group 2 ingredients.
504:
The system has also been used to inform food and nutrition policies in several countries and international organizations. For example, the
112:
The classification's name is from the title of the original scientific article in which it was published, 'A new classification of foods' (
1545:"Does the concept of "ultra-processed foods" help inform dietary guidelines, beyond conventional classification systems? Debate consensus"
109:
Brazil: one rooted in traditional foods like rice and beans and another characterized by the consumption of highly processed products.
1805:
Touvier, Mathilde; Louzada, Maria Laura da Costa; Mozaffarian, Dariush; Baker, Phillip; Juul, Filippa; Srour, Bernard (2023-10-09).
473:
The Nova definition of ultra-processed food does not comment on the nutritional content of food and is not intended to be used for
854:
Monteiro, Carlos
Augusto; Levy, Renata Bertazzi; Claro, Rafael Moreira; de Castro, InĂŞs Rugani Ribeiro; Cannon, Geoffrey (2010).
539:
The Nova classification does not comment on the nutritional value of food and can be combined with a labelling system such as
2014:
1968:
1455:"Does the concept of "ultra-processed foods" help inform dietary guidelines, beyond conventional classification systems? YES"
731:
703:
692:
Monteiro, Carlos
Augusto; Cannon, Geoffrey; Lawrence, Mark; da Costa Louzada, Maria Laura; Machado, Priscila Pereira (2019).
489:
Researchers conclude that the creation of ultra-processed foods is primarily motivated by economic considerations within the
288:), salt, sugar, vinegar, starches, honey, syrups extracted from trees, butter, and other substances used to season and cook.
1496:"Does the concept of "ultra-processed foods" help inform dietary guidelines, beyond conventional classification systems? NO"
2161:
2006:
Plates, pyramids, planet. Developments in national healthy and sustainable dietary guidelines: A state of play assessment
1955:
1216:"Perceived degree of food processing as a cue for perceived healthiness: The NOVA system mirrors consumers' perceptions"
815:"Trends of obesity and underweight in older children and adolescents in the United States, Brazil, China, and Russia"
520:
Use oils, fats, salt and sugar in small amounts for seasoning and cooking foods and to create culinary preparations.
2004:
1642:
536:
They stand in contrast to the largely environmental definition of sustainability adopted in the other guidelines.'
505:
441:') or of additives with cosmetic functions (flavours, flavour enhancers, colours, emulsifiers, emulsifying salts,
1985:
749:"A classificação antropométrica como instrumento de investigação epidemiológica da desnutrição protéico-calórica"
88:
research, policy, and guidance as a tool for understanding the health implications of different food products.
1699:"Ultra-processed food exposure and adverse health outcomes: Umbrella review of epidemiological meta-analyses"
136:, defined according the nature, extent, and purpose of industrial food processing applied. Databases such as
1807:"Ultra-processed foods and cardiometabolic health: Public health policies to reduce consumption cannot wait"
1327:"The ultra-processed foods hypothesis: A product processed well beyond the basic ingredients in the package"
438:
121:
46:, 'new classification') is a framework for grouping edible substances based on the extent and purpose of
51:
2166:
120:). The idea of applying this as the classification's name is credited to Jean-Claude Moubarac of the
1866:"Ultra-processed foods should be central to global food systems dialogue and action on biodiversity"
2171:
2146:
382:
376:
The most recent overview of Nova published with
Monteiro defines ultra-processed food as follows:
406:
97:
1924:
910:"The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing"
2156:
790:
O peso ao nascer no municĂpio de SĂŁo Paulo: Impacto sobre os nĂveis de mortalidade na infância
2151:
1214:
Hässig, Alenica; Hartmann, Christina; Sanchez-Siles, Luisma; Siegrist, Michael (2023-08-01).
74:
202:, and other preservation techniques that maintain the food's integrity and do not introduce
798:
724:
Ultra-processed people: Why do we all eat stuff that isn't food ... and why can't we stop?
8:
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39:
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Romero Ferreiro, Carmen; Lora Pablos, David; GĂłmez de la Cámara, AgustĂn (2021-08-13).
1134:
1061:
1026:
1006:
693:
599:
474:
450:
150:
2044:
1087:"Nova diet quality scores and risk of weight gain in the NutriNet-Brasil cohort study"
792:(Doutorado em Nutrição thesis) (in Portuguese). São Paulo: Universidade de São Paulo.
2122:
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2010:
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153:. By contrast, researchers have successfully developed a quantitative definition for
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855:
765:
748:
695:
Ultra-processed foods, diet quality, and health using the NOVA classification system
603:
2112:
2096:
2040:
1895:
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856:"A new classification of foods based on the extent and purpose of their processing"
826:
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573:
562:"Nutrition and health. The issue is not food, nor nutrients, so much as processing"
494:
446:
973:(2023-06-01). "Best practices for applying the Nova food classification system".
137:
47:
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318:, bottling, and non-alcoholic fermentation. They often use additives to enhance
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498:
323:
191:
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133:
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319:
1658:
1414:
1405:
691:
390:
285:
222:
214:, or other culinary ingredients. Additives are absent in this group.
81:
322:, protect the properties of unprocessed food, prevent the spread of
163:
2081:
1213:
418:
402:
199:
19:
2009:. Rome: Food and Agriculture Organization of the United Nations.
1983:
1023:
698:. Rome: Food and Agriculture Organization of the United Nations.
422:
354:
315:
311:
105:
635:"Ultra-processed foods: What they are and how to identify them"
508:
has adopted the Nova classification in its dietary guidelines.
430:
426:
369:
346:
330:
307:
296:
261:
246:
230:
180:
168:
145:
55:
2029:
1863:
1804:
813:
Wang, Youfa; Monteiro, Carlos; Popkin, Barry M. (2002-06-01).
747:
Monteiro, Carlos Augusto; RĂ©a, Marina Ferreira (1977-09-01).
358:
342:
334:
250:
226:
218:
207:
184:
176:
1953:
1324:
1157:"Two dimensions of nutritional value: Nutri-Score and NOVA"
350:
338:
277:
242:
234:
203:
175:
Unprocessed foods are the edible parts of plants, animals,
1922:
907:
853:
631:
512:
set out recommendations corresponding to the Nova groups:
256:
211:
1536:
2002:
1990:
Food and Agriculture Organization of the United Nations
1272:
533:
Food and Agriculture Organization of the United Nations
1963:(2 ed.). BrasĂlia: Ministry of Health of Brazil.
1594:"Ultra-processed foods: Definitions and policy issues"
1150:
1148:
1083:
543:
to provide comprehensive guidance on healthy eating.
1391:
96:
The Nova classification grew out of the research of
1695:
1640:
1446:
1145:
967:
965:
963:
812:
1487:
717:
715:
364:
164:Group 1: Unprocessed or minimally processed foods
2138:
2003:Gonzalez Fischer, Carlos; Garnett, Tara (2016).
1543:Astrup, Arne; Monteiro, Carlos A. (2022-12-01).
1494:Astrup, Arne; Monteiro, Carlos A. (2022-12-01).
1453:Monteiro, Carlos A.; Astrup, Arne (2022-12-01).
276:Examples include oils produced through crushing
27:in minimally processed forms and processed as a
1957:Dietary guidelines for the Brazilian population
960:
1542:
1493:
1452:
903:
901:
899:
712:
627:
625:
623:
621:
619:
617:
615:
613:
306:Processed foods are made or preserved through
127:
1753:
721:
333:, canned vegetables, salted nuts, fruits in
1385:
896:
847:
746:
610:
291:
1984:Food and Agriculture Organization (2014).
1585:
1549:The American Journal of Clinical Nutrition
1500:The American Journal of Clinical Nutrition
1459:The American Journal of Clinical Nutrition
819:The American Journal of Clinical Nutrition
480:
2116:
1899:
1881:
1840:
1822:
1730:
1617:
1560:
1511:
1470:
1413:
1352:
1342:
1241:
1231:
1190:
1172:
1120:
1102:
1060:
1042:
943:
925:
871:
830:
797:
764:
668:
650:
577:
1689:
787:
559:
65:Unprocessed or minimally processed foods
18:
1986:"Food-based dietary guidelines: Brazil"
788:Monteiro, Carlos Augusto (1979-02-20).
257:Group 2: Processed culinary ingredients
61:Nova classifies food into four groups:
2139:
1591:
80:The system has been used worldwide in
1954:Ministry of Health of Brazil (2014).
799:10.11606/t.6.2016.tde-28072016-170319
469:agents) in their list of ingredients.
50:applied to them. Researchers at the
118:Uma nova classificação de alimentos
13:
560:Monteiro, Carlos A. (2009-05-01).
368:
295:
260:
167:
144:The classification's attention to
14:
2183:
1598:Current Developments in Nutrition
326:, or making them more enjoyable.
217:Examples include fresh or frozen
132:The Nova framework presents four
1592:Gibney, Michael J (2019-02-01).
506:Pan American Health Organization
16:System of food processing groups
2075:
2023:
1996:
1977:
1947:
1916:
1857:
1798:
1747:
1634:
1318:
1266:
1207:
1077:
1017:
873:10.1590/S0102-311X2010001100005
766:10.1590/S0034-89101977000300007
526:Avoid ultra-processed products.
58:, proposed the system in 2009.
2031:guidelines: A global review".
1925:"NOVA. The star shines bright"
1233:10.1016/j.foodqual.2023.104944
806:
781:
740:
685:
553:
365:Group 4: Ultra-processed foods
68:Processed culinary ingredients
1:
2045:10.1016/s2542-5196(22)00246-7
726:. London: Cornerstone Press.
546:
486:and various types of cancer.
405:, high-fructose corn syrup, '
722:van Tulleken, Chris (2023).
7:
2033:The Lancet Planetary Health
1288:10.1016/j.appet.2016.06.028
1220:Food Quality and Preference
439:mechanically separated meat
128:Nova food processing groups
10:
2188:
2162:Food and drink terminology
1768:10.1016/j.clnu.2023.03.018
1331:Nutrition Research Reviews
987:10.1038/s43016-023-00779-w
91:
1883:10.1136/bmjgh-2021-008269
1344:10.1017/S0954422422000117
1104:10.1017/S1368980023001532
1044:10.3389/fnut.2022.1035580
927:10.1017/S1368980017000234
860:Cadernos de SaĂşde PĂşblica
652:10.1017/S1368980018003762
579:10.1017/S1368980009005291
753:Revista de SaĂşde PĂşblica
407:fruit juice concentrates
383:high-fructose corn syrup
292:Group 3: Processed foods
2101:10.1136/bmj-2022-070688
1824:10.1136/bmj-2023-075294
1715:10.1136/bmj-2023-077310
1091:Public Health Nutrition
914:Public Health Nutrition
639:Public Health Nutrition
566:Public Health Nutrition
481:Impact on public health
98:Carlos Augusto Monteiro
52:University of SĂŁo Paulo
1031:Frontiers in Nutrition
529:
471:
373:
337:, and dried or canned
300:
265:
172:
122:Université de Montréal
117:
43:
31:
832:10.1093/ajcn/75.6.971
514:
378:
372:
299:
284:, or fruits (such as
264:
171:
75:Ultra-processed foods
22:
1562:10.1093/ajcn/nqac230
1513:10.1093/ajcn/nqac123
1472:10.1093/ajcn/nqac122
1243:20.500.11850/625580
155:hyperpalatable food
36:Nova classification
1756:Clinical Nutrition
1647:Nutrition Bulletin
1610:10.1093/cdn/nzy077
1174:10.3390/nu13082783
475:nutrient profiling
374:
301:
266:
173:
151:scientific control
44:nova classificação
32:
2039:(12): e977–e986.
2016:978-92-5-109222-4
1970:978-85-334-2242-1
1870:BMJ Global Health
1659:10.1111/nbu.12617
1406:10.1002/oby.22639
1400:(11): 1761–1768.
1097:(11): 2366–2373.
866:(11): 2039–2049.
755:(in Portuguese).
733:978-1-5291-6023-9
705:978-92-5-131701-3
387:hydrogenated oils
329:Examples include
2179:
2167:Health promotion
2131:
2130:
2120:
2079:
2073:
2072:
2027:
2021:
2020:
2000:
1994:
1993:
1981:
1975:
1974:
1962:
1951:
1945:
1944:
1920:
1914:
1913:
1903:
1885:
1861:
1855:
1854:
1844:
1826:
1802:
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1734:
1693:
1687:
1686:
1638:
1632:
1631:
1621:
1589:
1583:
1582:
1564:
1555:(6): 1489–1491.
1540:
1534:
1533:
1515:
1506:(6): 1482–1488.
1491:
1485:
1484:
1474:
1465:(6): 1476–1481.
1450:
1444:
1443:
1417:
1389:
1383:
1382:
1356:
1346:
1322:
1316:
1315:
1270:
1264:
1263:
1245:
1235:
1211:
1205:
1204:
1194:
1176:
1152:
1143:
1142:
1124:
1106:
1081:
1075:
1074:
1064:
1046:
1021:
1015:
1014:
969:
958:
957:
947:
929:
905:
894:
893:
875:
851:
845:
844:
834:
810:
804:
803:
801:
785:
779:
778:
768:
744:
738:
737:
719:
710:
709:
689:
683:
682:
672:
654:
629:
608:
607:
581:
557:
194:, non-alcoholic
2187:
2186:
2182:
2181:
2180:
2178:
2177:
2176:
2172:Human nutrition
2147:Food processing
2137:
2136:
2135:
2134:
2080:
2076:
2028:
2024:
2017:
2001:
1997:
1982:
1978:
1971:
1960:
1952:
1948:
1929:World Nutrition
1921:
1917:
1862:
1858:
1803:
1799:
1752:
1748:
1694:
1690:
1639:
1635:
1590:
1586:
1541:
1537:
1492:
1488:
1451:
1447:
1390:
1386:
1323:
1319:
1271:
1267:
1212:
1208:
1153:
1146:
1082:
1078:
1022:
1018:
970:
961:
906:
897:
852:
848:
811:
807:
786:
782:
745:
741:
734:
720:
713:
706:
690:
686:
630:
611:
558:
554:
549:
483:
457:, carbonating,
367:
294:
259:
166:
138:Open Food Facts
130:
94:
71:Processed foods
48:food processing
17:
12:
11:
5:
2185:
2175:
2174:
2169:
2164:
2159:
2154:
2149:
2133:
2132:
2074:
2022:
2015:
1995:
1976:
1969:
1946:
1935:(1–3): 28–38.
1915:
1876:(3): e008269.
1856:
1797:
1762:(6): 919–928.
1746:
1688:
1653:(2): 278–295.
1633:
1584:
1535:
1486:
1445:
1384:
1337:(2): 340–350.
1317:
1265:
1206:
1144:
1076:
1016:
981:(6): 445–448.
959:
895:
846:
825:(6): 971–977.
805:
780:
759:(3): 353–361.
739:
732:
711:
704:
684:
645:(5): 936–941.
609:
572:(5): 729–731.
551:
550:
548:
545:
528:
527:
524:
521:
518:
499:hyperpalatable
482:
479:
366:
363:
324:microorganisms
293:
290:
258:
255:
249:, and crushed
192:pasteurization
165:
162:
129:
126:
93:
90:
78:
77:
72:
69:
66:
15:
9:
6:
4:
3:
2:
2184:
2173:
2170:
2168:
2165:
2163:
2160:
2158:
2157:Food industry
2155:
2153:
2150:
2148:
2145:
2144:
2142:
2128:
2124:
2119:
2114:
2110:
2106:
2102:
2098:
2094:
2090:
2086:
2078:
2070:
2066:
2062:
2058:
2054:
2050:
2046:
2042:
2038:
2034:
2026:
2018:
2012:
2008:
2007:
1999:
1991:
1987:
1980:
1972:
1966:
1959:
1958:
1950:
1942:
1938:
1934:
1930:
1926:
1919:
1911:
1907:
1902:
1897:
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1884:
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1825:
1820:
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1808:
1801:
1793:
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1692:
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1676:
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1668:
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1660:
1656:
1652:
1648:
1644:
1637:
1629:
1625:
1620:
1615:
1611:
1607:
1604:(2): nzy077.
1603:
1599:
1595:
1588:
1580:
1576:
1572:
1568:
1563:
1558:
1554:
1550:
1546:
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1523:
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1501:
1497:
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1460:
1456:
1449:
1441:
1437:
1433:
1429:
1425:
1421:
1416:
1411:
1407:
1403:
1399:
1395:
1388:
1380:
1376:
1372:
1368:
1364:
1360:
1355:
1354:11577/3451280
1350:
1345:
1340:
1336:
1332:
1328:
1321:
1313:
1309:
1305:
1301:
1297:
1293:
1289:
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1277:
1269:
1261:
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1249:
1244:
1239:
1234:
1229:
1225:
1221:
1217:
1210:
1202:
1198:
1193:
1188:
1184:
1180:
1175:
1170:
1166:
1162:
1158:
1151:
1149:
1140:
1136:
1132:
1128:
1123:
1118:
1114:
1110:
1105:
1100:
1096:
1092:
1088:
1080:
1072:
1068:
1063:
1058:
1054:
1050:
1045:
1040:
1036:
1032:
1028:
1020:
1012:
1008:
1004:
1000:
996:
992:
988:
984:
980:
976:
968:
966:
964:
955:
951:
946:
941:
937:
933:
928:
923:
919:
915:
911:
904:
902:
900:
891:
887:
883:
879:
874:
869:
865:
861:
857:
850:
842:
838:
833:
828:
824:
820:
816:
809:
800:
795:
791:
784:
776:
772:
767:
762:
758:
754:
750:
743:
735:
729:
725:
718:
716:
707:
701:
697:
696:
688:
680:
676:
671:
666:
662:
658:
653:
648:
644:
640:
636:
628:
626:
624:
622:
620:
618:
616:
614:
605:
601:
597:
593:
589:
585:
580:
575:
571:
567:
563:
556:
552:
544:
542:
537:
534:
525:
522:
519:
516:
515:
513:
509:
507:
502:
500:
496:
492:
491:food industry
487:
478:
476:
470:
468:
464:
460:
456:
452:
448:
444:
440:
436:
432:
428:
424:
420:
416:
412:
408:
404:
400:
396:
392:
388:
384:
377:
371:
362:
360:
356:
352:
348:
344:
340:
336:
332:
327:
325:
321:
317:
313:
309:
304:
298:
289:
287:
283:
279:
274:
272:
263:
254:
252:
248:
244:
240:
236:
232:
228:
224:
220:
215:
213:
209:
205:
201:
197:
193:
188:
186:
182:
178:
170:
161:
158:
156:
152:
147:
142:
139:
135:
125:
123:
119:
115:
110:
107:
103:
99:
89:
87:
86:public health
83:
76:
73:
70:
67:
64:
63:
62:
59:
57:
53:
49:
45:
41:
37:
30:
26:
21:
2152:Food science
2092:
2088:
2077:
2036:
2032:
2025:
2005:
1998:
1989:
1979:
1956:
1949:
1932:
1928:
1918:
1873:
1869:
1859:
1814:
1810:
1800:
1759:
1755:
1749:
1706:
1702:
1691:
1650:
1646:
1636:
1601:
1597:
1587:
1552:
1548:
1538:
1503:
1499:
1489:
1462:
1458:
1448:
1397:
1393:
1387:
1334:
1330:
1320:
1279:
1275:
1268:
1223:
1219:
1209:
1164:
1160:
1094:
1090:
1079:
1034:
1030:
1019:
978:
974:
917:
913:
863:
859:
849:
822:
818:
808:
789:
783:
756:
752:
742:
723:
694:
687:
642:
638:
569:
565:
555:
538:
530:
510:
503:
488:
484:
472:
451:anti-foaming
435:whey protein
415:maltodextrin
411:invert sugar
379:
375:
328:
305:
302:
275:
271:iodized salt
267:
216:
196:fermentation
189:
174:
159:
143:
131:
111:
102:malnutrition
95:
79:
60:
35:
33:
25:Mustard seed
2095:: e070688.
1817:: e075294.
1709:: e077310.
1282:: 611–617.
1167:(8): 2783.
975:Nature Food
920:(1): 5–17.
541:Nutri-Score
399:emulsifiers
183:along with
134:food groups
23:Clockwise:
2141:Categories
1415:1808/29721
1226:: 104944.
547:References
495:convenient
447:thickeners
443:sweeteners
320:shelf life
223:vegetables
114:Portuguese
40:Portuguese
2109:1756-1833
2069:254442810
2053:2542-5196
1941:2041-9775
1892:2059-7908
1833:1756-1833
1792:257872002
1776:0261-5614
1723:1756-1833
1683:258618401
1667:1471-9827
1571:0002-9165
1522:0002-9165
1440:207899275
1424:1930-7381
1379:249923737
1363:0954-4224
1296:0195-6663
1260:259941132
1252:0950-3293
1183:2072-6643
1161:Nutrients
1139:260333016
1113:1368-9800
1053:2296-861X
1011:259024679
995:2662-1355
936:1368-9800
882:0102-311X
775:0034-8910
661:1368-9800
588:1475-2727
391:extrusion
286:olive oil
82:nutrition
29:condiment
2127:36450651
2061:36495892
1910:35346976
1851:37813465
1842:10561017
1784:37087831
1741:38418082
1732:10899807
1675:37164357
1628:30820487
1579:36253965
1530:35670128
1481:35670127
1432:31689013
1371:35730561
1304:27349706
1276:Appetite
1201:34444941
1131:37522809
1122:10641608
1071:36590209
1003:37264165
954:28322183
945:10261019
890:21180977
841:12036801
679:30744710
670:10260459
604:42136316
596:19366466
419:dextrose
403:fructose
395:moulding
355:biscuits
347:pastries
245:, plain
233:, fresh
210:, oils,
200:freezing
2118:9430377
1901:8895941
1619:6389637
1394:Obesity
1312:3554621
1192:8399905
1062:9800919
467:glazing
463:gelling
459:foaming
455:bulking
423:lactose
316:canning
312:boiling
231:legumes
106:obesity
92:History
2125:
2115:
2107:
2067:
2059:
2051:
2013:
1967:
1939:
1908:
1898:
1890:
1849:
1839:
1831:
1790:
1782:
1774:
1739:
1729:
1721:
1681:
1673:
1665:
1626:
1616:
1577:
1569:
1528:
1520:
1479:
1438:
1430:
1422:
1377:
1369:
1361:
1310:
1302:
1294:
1258:
1250:
1199:
1189:
1181:
1137:
1129:
1119:
1111:
1069:
1059:
1051:
1009:
1001:
993:
952:
942:
934:
888:
880:
839:
773:
730:
702:
677:
667:
659:
602:
594:
586:
431:casein
427:gluten
359:snacks
343:Breads
331:cheese
308:baking
251:spices
247:yogurt
227:grains
219:fruits
146:social
56:Brazil
2065:S2CID
1961:(PDF)
1788:S2CID
1679:S2CID
1436:S2CID
1375:S2CID
1308:S2CID
1256:S2CID
1135:S2CID
1007:S2CID
600:S2CID
437:and '
351:cakes
335:syrup
278:seeds
208:sugar
185:water
181:fungi
177:algae
2123:PMID
2105:ISSN
2057:PMID
2049:ISSN
2011:ISBN
1965:ISBN
1937:ISSN
1906:PMID
1888:ISSN
1847:PMID
1829:ISSN
1780:PMID
1772:ISSN
1737:PMID
1719:ISSN
1671:PMID
1663:ISSN
1624:PMID
1575:PMID
1567:ISSN
1526:PMID
1518:ISSN
1477:PMID
1428:PMID
1420:ISSN
1367:PMID
1359:ISSN
1300:PMID
1292:ISSN
1248:ISSN
1197:PMID
1179:ISSN
1127:PMID
1109:ISSN
1067:PMID
1049:ISSN
999:PMID
991:ISSN
950:PMID
932:ISSN
886:PMID
878:ISSN
837:PMID
771:ISSN
728:ISBN
700:ISBN
675:PMID
657:ISSN
592:PMID
584:ISSN
531:The
497:and
465:and
449:and
421:and
339:fish
282:nuts
243:milk
239:eggs
235:meat
221:and
212:fats
204:salt
179:and
84:and
34:The
2113:PMC
2097:doi
2093:378
2089:BMJ
2041:doi
1896:PMC
1878:doi
1837:PMC
1819:doi
1815:383
1811:BMJ
1764:doi
1727:PMC
1711:doi
1707:384
1703:BMJ
1655:doi
1614:PMC
1606:doi
1557:doi
1553:116
1508:doi
1504:116
1467:doi
1463:116
1410:hdl
1402:doi
1349:hdl
1339:doi
1284:doi
1280:105
1238:hdl
1228:doi
1224:110
1187:PMC
1169:doi
1117:PMC
1099:doi
1057:PMC
1039:doi
983:doi
940:PMC
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827:doi
794:doi
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665:PMC
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
