Food Processing Score Methodology

The Food Processing Score is based on NOVA, a widely used food classification system that categorizes food based on the level of processing. The Processing Score evaluates products based on the degree of processing they have undergone, and rates products on a scale of 1-100. The closer a product is to its natural state, the higher it will score. 

• 100 – Unprocessed

• 90 – 99 Minimally processed

• 50 – 89 Moderately processed

• 0 – 49 Highly processed

The Food Processing Score is one of four science-based food scores that evaluate foods' nutritional density, ingredient processing, ingredient safety, and climate footprint and combine to make the food GreenScore®.

Food Processing Scoring Factors 

In the context of food, the term “processed” is vaguely defined. For example, the USDA defines a processed food as “one that has had any changes to its natural state.”2 While this may be an accurate definition, not all processing methods have an equal impact on the nutritional quality of the food, or the same potential impacts on health. 

For this reason, the GS-Processing Score considers the level — or degree — of processing into the scoring using the NOVA food classification system, which is the most widely applied system in scientific literature. NOVA offers a standardized approach to differentiate foods and ingredients based on the level of processing they have undergone. 

The NOVA classification system has brought forth the idea of "ultra-processed" foods, which are foods and beverages that have undergone industrial processing methods and contain ingredients primarily used in the industrial sector. To put it simply, these are foods that cannot be replicated in a kitchen due to their reliance on advanced technology and specialized equipment. For example, these foods often include artificial sweeteners, flavors, colors, preservatives, emulsifiers, thickening agents, and other various additives. The category of ultra-processed foods encompasses popular items like soft drinks, candies, commercially-produced breads and pastries, pre-packaged snacks, and a wide array of pre-prepared and ready-to-eat meals.

Overall, research suggests ultra-processed foods are manufactured to be convenient, affordable, and hyperpalatable. In turn, this may lead to overconsumption and displacement of more nutritious foods in the diet. Additionally, higher intakes of ultra-processed foods are associated with increased risk of obesity and non-communicable diseases such as cardiovascular disease, metabolic syndrome, certain cancers, depression, irritable bowel syndrome, dyspepsia, frailty in elderly, and all-cause mortality.3

For the GS-Processing Score, we evaluate how products are manufactured and review the ingredients list to categorize products into one of four levels of processing adapted from NOVA: unprocessed, minimally processed, moderately processed, and highly processed. The scoring differences within categories are determined by the number of processing methods and/or the quantity of processed ingredients used. These categories are described in detail below.

The list of Examples in the table above is not all-encompassing and is for example purposes only. The level of processing will depend on the processing methods and ingredients used. For example, a brand may create a frozen, read-to-heat meal void of industrial additives, making it a moderately processed versus ultra-processed food.

Predominant Data Sources

1. Monteiro, C.A., Cannon, G., Lawrence, M., Costa Louzada, M.L. and Pereira Machado, P. 2019. Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome, FAO. https://www.fao.org/3/ca5644en/ca5644en.pdf

2. Monteiro, Carlos Augusto, et al. "A new classification of foods based on the extent and purpose of their processing." Cadernos de saude publica 26.11 (2010): 2039-2049. https://pubmed.ncbi.nlm.nih.gov/21180977/