This session will explore current state and Federal efforts to define ultra-processed foods and establish related nutritional and ingredient constraints. We’ll discuss how these evolving definitions influence product development, including new challenges surrounding ingredient selection, consumer perception, and regulatory compliance.

Key Takeaways

• Understanding how various states are defining ultra-processed foods and the regulatory direction shaping those definitions.  
• Insight into how nutritional criteria and ingredient selection may categorize a product as ultra-processed.  
• A practical overview of the ultra-processed food concept, including identification of commonly used—or visually unappealing—ingredients that may require reformulation or replacement.  
• Exploration of emerging ingredient solutions aimed at reducing ultra-processed classifications.  
• Strategies for integrating these concepts into new product development and reformulation workflows to meet evolving regulatory and consumer expectations. 

Meet the Presenter

Ed Collins

Director of Eurofins Product Development & Innovation

He has 35 years in the food industry including product and process development roles at Kraft General Foods and Ingredion. His experience prior to Eurofins covers beverages, thermal processing, bakery start-ups, spray drying and agglomeration. Ed joined Eurofins in 2005. His Eurofins’ team works with clients to develop and launch new products and processes, as well as evaluating and launching new ingredients.

Eurofins Product Development & Innovation covers a range of beverages, nutritional products, meals, and snacks, creating new products for clients at all stages of the development cycle.

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