Guiding principles for science-based food classification systems focused on processing and formulation

Authors: BERNSTEIN, JODI - Non ARS Employee; BROWN, ANDREW - University Of Arkansas; BURTON-FREEMAN, BRITT - Illinois Institute Of Technology; ESTEVEZ, MARIO - Universidad De Extremadura; Hess, Julie; HUBERT, PATRICE - Monell Chemical Senses Center; LATULIPPE, MARIE - The Institute For The Advancement Of Food And Nutrition Sciences (IAFNS)

Submitted to: Advances in Nutrition
Publication Type: Review Article
Publication Acceptance Date: 12/16/2025
Publication Date: 1/19/2026
Citation: Bernstein, J.T., Brown, A.W., Burton-Freeman, B., Estevez, M., Hess, J.M., Hubert, P.A., Latulippe, M.E. 2026. Guiding principles for science-based food classification systems focused on processing and formulation. Advances in Nutrition. Article 100577. https://doi.org/10.1016/j.advnut.2025.100577.
DOI: https://doi.org/10.1016/j.advnut.2025.100577

Interpretive Summary: Developed through a multi-stakeholder collaboration, this perspective proposes nine principles to guide the development of food classification systems focused on processing and formulation. It offers a framework for aligning systems with scientific standards and public health policy goals while allowing flexibility for researchers to tailor the system to use with specific cases.

Technical Abstract: Food classification systems that categorize foods based on processing and formulation have gained traction in research and dietary policies. Yet, their utility and scientific foundations have been extensively debated. To address criticisms and identify paths forward, the Institute for the Advancement of Food and Nutrition Sciences convened a tripartite Working Group and independent Writing Team. Drawing on expert collaboration, a targeted literature review, and stakeholder feedback, the Writing Team developed the following principles to guide the development of such food classification systems for research that supports public health: 1) Documentation and definitions that allow for reproducibility, rigor, and transparency should be provided; 2) Properties for which there is evidence of a biological link with a health-related endpoint should be used to differentiate foods; 3) Associations without robust causal evidence should be considered preliminary; 4) The impact that processing steps have on the final composition and structure of the food in terms of a putative effect on a health-related endpoint should be considered; 5) The impact of formulation on the final composition and structure of the food in terms of a putative effect on a health-related endpoint should be considered; 6) A framework for evolving over time to reflect advancements in science and for distinguishing updated from previous versions should be included; 7) Current scientific evaluations from scientific bodies with relevant expertise should be consulted for each iteration; 8) The context(s) in which a system was validated should be considered in its application; and 9) The probative value of a research question or proposed food classification system should be considered prior to engaging in analysis. As understanding of food processing, formulation, and health evolves, these principles can serve as a foundation for designing classification systems that support impactful research and, through this, public health policy.