Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis

Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a UK food market analysis

Abstract Objective: To elucidate which markers of ultra-processing (MUP) and their combinations are best suited to detect ultra-processed food (UPF). Design: The study was based on the 206 food and 32 beverage items of the Oxford WebQ which encompass all major foods consumed in the UK. For each...

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Bibliographic Details
Main Authors: Nathalie Judith Neumann, Gerrit Eichner, Mathias Fasshauer
Format: Article
Language:English
Published: Cambridge University Press 2023-12-01
Series:Public Health Nutrition
Subjects:
Food additives
Markers of ultra-processing
NOVA classification
Ultra-processed food
Online Access:https://www.cambridge.org/core/product/identifier/S1368980023002185/type/journal_article

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