The Nova classification (Portuguese: nova classificação, 'new classification') is a framework for grouping edible substances based on the extent and purpose of food processing applied to them. Researchers at the University of São Paulo, Brazil, proposed the system in 2009. Nova classifies food into four groups:
Unprocessed or minimally processed foods Processed culinary ingredients Processed foods Ultra-processed foods The system has been used worldwide in nutrition and public health research, policy, and guidance as a tool for understanding the health implications of different food products.
History The Nova classification grew out of the research of Carlos Augusto Monteiro. His early research in the late 1970s focused on malnutrition, 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 obesity 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 Brazil: one rooted in traditional foods like rice and beans and another characterized by the consumption of highly processed products. The classification's name is from the title of the original scientific article in which it was published, 'A new classification of foods' (Portuguese: Uma nova classificação de alimentos). The idea of applying this as the classification's name is credited to Jean-Claude Moubarac of the Université de Montréal. 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.
Nova food processing groups The Nova framework presents four food groups, defined according to the nature, extent, and purpose of industrial food processing applied. Databases such as Open Food Facts 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. The classification's attention to social 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 scientific control. By contrast, researchers have successfully developed a quantitative definition for hyperpalatable food. Both proponents and opponents of Nova 'agree that food processing vitally affects human health', but not on its definition of ultra-processing. Nova is an open classification that refines its definitions gradually through new scientific publications rather than through a central advisory board.
Group 1: Unprocessed or minimally processed foods
Unprocessed foods are the edible parts of plants, animals, algae and fungi along with water. 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, pasteurization, non-alcoholic fermentation, freezing, and other preservation techniques that maintain the food's integrity and do not introduce salt, sugar, oils, fats, or other culinary ingredients. Additives are absent in this group. Examples include fresh or frozen fruits and vegetables, grains, legumes, fresh meat, eggs, milk, plain yogurt, and crushed spices.
Group 2: Processed culinary ingredients
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 preparing dishes from scratch. They are typically free of additives, but some products in this group may include added vitamins or minerals, such as iodized salt. Examples of foods included in Nova group 2 include oils produced through crushing seeds, nuts, or fruits (such as olive oil); salt; sugar; vinegar; starches; honey; syrups extracted from trees; butter; and other substances used to season and cook.
Group 3: Processed foods
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. Processed foods are made or preserved through baking, boiling, canning, bottling, and non-alcoholic fermentation. They often use additives to enhance shelf life, protect the properties of unprocessed food, prevent the spread of microorganisms, or make them more enjoyable. Examples include cheese, canned vegetables, salted nuts, fruits in syrup, and dried or canned fish. Breads, pastries, cakes, biscuits, snacks, and some meat products fall into this group when they are made predominantly from group 1 foods with the addition of group 2 ingredients.
Group 4: Ultra-processed foods
The most recent overview of Nova published with Monteiro defines ultra-processed food as follows:
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