Science-Based Principles for Food Classification Based on Processing and Formulation to Support Public Health

The objective of this initiative is to generate a set of Principles (range of 5-10) to which scientists across areas of expertise and perspective will agree should be referenced when conducting or evaluating research that involves classification of foods based on processing or formulation. The final publications can be found at: https://advances.nutrition.org/article/S2161-8313(25)00215-7/fulltext. Additionally, a copy of the paper has been added to the Files.