Monday, November 3, 2025

Pasadena Nonprofit Launches Nation’s First Certification to Flag Ultra-Processed Foods

A Pasadena-based nonprofit has launched the first U.S. food certification program aimed at helping consumers identify and avoid ultra-processed foods, citing health risks and insufficient federal oversight.

The Non-UPF Program, headquartered in Pasadena and trademarked in June 2024, began operations in December and now offers a certification mark for food products that meet standards for minimal processing, based on the Nova Classification System. The Nova framework, used by nutrition scientists, categorizes foods into four groups, with ultra-processed foods falling into Group 4.

“Our goal is to help Americans cut through the confusion in food labeling and provide clear guidance for less processed foods,” said Melissa Halas, founder of the Non-UPF Program and a nationally recognized dietitian and nutrition expert, in a statement issued Oct. 30.

Ultra-processed foods (UPFs) are industrial formulations made with chemical additives and ingredients not commonly found in home kitchens, such as artificial flavors, modified starches, and high-fructose corn syrup. These products often undergo multiple industrial steps to enhance shelf life and texture. According to the National Heart, Lung, and Blood Institute, diet-related diseases linked to UPFs contribute an estimated $50 billion annually to U.S. healthcare costs.

“There is a lack of government oversight and transparency in the food we eat, and many additives have not been adequately tested for safety,” the press release stated.

The Non-UPF Program’s certification excludes foods with excessive processing and promotes minimally processed items such as fruits, vegetables, whole grains, legumes, nuts, and seeds. The organization outlines three primary goals:

• Certification for Transparency: Products meeting Nova-based criteria are certified “Non-UPF,” indicating they are free from excessive processing, artificial additives, and harmful ingredients. Additional incentives support minimally processed foods.
• Educational Outreach: The program offers webinars, workshops, and tools to help consumers and healthcare professionals recognize UPFs, understand their health impacts, and reduce their intake.
• Collaboration with Researchers: A digital platform connects nutrition scientists, healthcare providers, environmental experts, and food industry leaders to advance UPF-related research and promote a health-focused food system.

The nonprofit is also conducting a study in partnership with Teachers College, Columbia University and the Consumer Federation of America to assess dietitians’ knowledge, attitudes, and beliefs about UPFs. The study is registered under TCCU IRB# 26-034.

For more information, the program directs interested parties to its website, https://www.nonupfprogram.org/