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The NOVA classification system for food processing shows low consistency among experts, even with ingredient details. This suggests the current criteria may not reliably categorize foods into processing groups.

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Area of Science:

  • Food Science
  • Nutrition Science
  • Public Health

Background:

  • The NOVA classification system categorizes foods into four groups based on processing.
  • Its reliability and practical application in food assignment are not well-established.
  • This study investigates the consistency of food assignments using the NOVA system.

Purpose of the Study:

  • To assess the consistency of food classification using the NOVA system among food and nutrition specialists.
  • To determine if ingredient information improves the reliability of NOVA assignments.
  • To identify patterns in food assignment heterogeneity.

Main Methods:

  • An online survey was administered to French food and nutrition specialists.
  • Participants assigned 120 marketed and 111 generic food items to NOVA groups.
  • Assignment consistency was measured using Fleiss' kappa, and hierarchical clustering was employed.

Main Results:

  • Fleiss' kappa values indicated low agreement among evaluators (0.32 for marketed, 0.34 for generic foods).
  • Marketed foods clustered into three groups, with one group showing high NOVA4 assignment (91%).
  • Generic foods formed four clusters, with one cluster exhibiting heterogeneous assignments across all NOVA groups.

Conclusions:

  • Overall consistency in food assignment using the NOVA system was low, even with ingredient information.
  • The findings suggest that current NOVA criteria may lack robustness and functional consistency.
  • Further refinement of the NOVA classification system may be needed for reliable application.