Cracking the NOVA Code: How Bakery Products Are Classified

One of the most polarizing tools in food classification is the NOVA system. Used in hundreds of studies and adopted in public health discussions worldwide, NOVA categorizes foods based on their level of processing. But what does this mean for bakeries?

NOVA in a nutshell

• Group 1: Unprocessed or minimally processed foods (e.g., plain grains, milk, fruits) 
• Group 2: Processed culinary ingredients (e.g., sugar, salt, oils) 
• Group 3: Processed foods (e.g., traditional bread, simple cheese) 
• Group 4: Ultra-processed foods (industrial formulations with additives and little whole food)

Where does bakery fit?

NOVA classification hinges on ingredients and formulation context: 

• A sourdough made from flour, water, yeast, and salt? Group 3. 
• A packaged multigrain loaf with emulsifiers, enzymes, and improvers? Group 4. 

Simple NOVA rules for bakers:

1. Short, kitchen-like recipes = Group 3. 
2.  Emulsifiers, stabilizers, flavourings, protein isolates = Group 4. 
3.  If the processing changes structure and palatability significantly = Group 4.

Why NOVA is controversial

• NOVA does not account for nutritional quality. A high-fiber, low-salt bread may still be labeled UPF. 
• It penalizes technologically advanced but nutritionally beneficial products. 
• There's no measurement of actual exposure or frequency of use.

European expert panels and the UK Scientific Advisory Committee on Nutrition (SACN) have urged caution. While the link between high UPF intake and health risks is real, NOVA should not be used in isolation for product reformulation or dietary policy.

What should Bakery Professionals do? 

• Understand NOVA as a lens, not a verdict. 
• Educate internal teams and customers on the nuance. 
• Strategically reformulate where possible, but don’t sacrifice functionality for the sake of classification. 

 UPF status is only part of the story. Context, formulation purpose, and nutritional profile matter just as much — and likely more.

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