The Latin American Alliance of Food and Beverage Industry Associations (ALAIAB) is urging public health authorities across Latin America and the Caribbean to abandon food regulations based strictly on the degree of processing. Representing 28 national associations, ALAIAB argues that classification systems like NOVA lack the objective criteria and scientific backing necessary to guide effective nutritional policy.
Latin American Food Industry Calls for Overhaul of Processing-Based Regulations
The Debate Over the NOVA Classification System
Created in 2009 at the University of São Paulo in Brazil, the NOVA system categorizes foods into four distinct groups: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed products. According to the Food and Agriculture Organization (FAO), processed foods involve modifications like adding salt or sugar, or applying industrial methods such as canning and fermentation to boost shelf life or flavor.
The concept of ultra-processed foods has gained substantial traction in public health circles. Organizations like the Pan American Health Organization (OPS) and the World Health Organization (WHO) have integrated the term into recommendations tied to initiatives such as the United Nations Decade of Action on Nutrition, proclaimed by the UN General Assembly in 2016.
Inconsistencies in Global Research and Regulations
Marcela Rodríguez, director of scientific and regulatory affairs at ALAIAB, stated during an interview with EFE that the “ultra-processed” label lacks a standardized global definition, resulting in inconsistent research applications. Rodríguez noted that processing alone fails to determine a food or beverage’s nutritional quality or health impact, warning that grouping products with vastly different nutritional profiles under a single category hinders study comparibility.
ALAIAB suggests that regional regulations should instead rely on measurable scientific metrics, such as specific nutritional profiles or portion sizes. Rodríguez pointed out that independent bodies like the UK Scientific Advisory Committee on Nutrition (SACN) have identified similar methodological limitations within the NOVA framework.
Regarding public concern over food additives, Rodríguez explained that organizations like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluate these substances. Additives perform essential safety functions, including preventing pathogenic microorganism growth and blocking the oxidation of fats and nutrients to extend shelf life.
Industry Innovation and Food Safety Perspectives
Mónica Basave, head of the Food Engineering Pilot Plant at Universidad Iberoamericana City of Mexico, emphasized that food processing is an inherent part of human history designed first to ensure safety and be inocuo. Basave currently leads a research initiative extracting antioxidants from discarded hibiscus flower calyxes—leftovers from Mexican infusions—to develop new formulations that explore connections to conditions like hypertension.
Yock Mei Acón, general manager of Desarrollos Alimentarios in Costa Rica, added that products undergo rigorous evaluations, including Good Manufacturing Practices (BPM) compliance and regulatory validations for labeling and health registries, before reaching consumers. Acón cautioned that strict regulations centered solely on processing levels could discourage investment in safer food technologies, arguing that innovation should be judged by technology outcomes like safety and nutritional value rather than processing degree.
ALAIAB maintains that the industry supports ongoing product reformulations designed to steadily decrease sugars, sodium, and calories. The organization emphasizes that enhancing dietary health requires a combination of nutritional education, physical activity, and balanced eating habits rather than relying on a single regulatory factor.