Latest from Food Politics: California passes Non-Ultraprocessed Food Label!

I first heard this big news from FoodNavigator: California signs voluntary non-UPF label into law:  Gov. Gavin Newsom’s signing of AB 2244 into law creates the first state-backed, voluntary label for non-UPF qualifying products, amid a pending ...

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By Marion Nestle October 07 2026 California passes Non-Ultraprocessed Food Label! I first heard this big news from FoodNavigator: California signs voluntary non-UPF label into law:  Gov. Gavin Newsom’s signing of AB 2244 into law creates the first state-backed, voluntary label for non-UPF qualifying products, amid a pending federal UPF definition. Read more.California is the first state with a government-backed label for qualifying foods that are not considered ultra-processed, following Gov. Gavin Newsom’s signing of Assembly Bill 2244, legislation introduced by Assembly member Jesse Gabriel, D-Encino. The new law establishes a voluntary “Non-Ultraprocessed Certified” label intended to help consumers more easily identify foods that meet California’s non-UPF standard. The label is the latest step in California’s broader effort to address ultra-processed foods, with implications to set a blueprint for the rest of the country.   According to the governor’s office, the label will provide front-of-package information for shoppers while also improving visibility of qualifying products on shelves. While the federal government is dithering about what it sees as a vexing problem—defining ultra-processed foods—California has just passed its own non-UPF standard.  Its definition: Existing law defines, for certain school-related purposes, “ultraprocessed food” as any food or beverage that contains a specified substance and either high amounts of saturated fat, sodium, or added sugar or a nonnutritive sweetener or other substance, as specified. The school food definition specifies amounts per serving of trans fats, salt, sugar, and calories, and artificial colors.  This definition adds artificial sweeteners. Why is the federal government having so much trouble with this?  Well, the makers of ultra-processed foods don’t want it defined unless the definition focuses on nutrients. The Institute of Food Technologist, for example, wants “policymakers to focus on the nutritional quality of foods rather than processing level alone and cautioned against relying on existing UPF classification systems as the basis for public policy (view IFT comments).”  Many commonly used UPF classification systems focus primarily on processing intensity rather than nutritional value. As a result, foods such as whole-grain bread, yogurt, fortified cereals, infant formula, allergy-friendly foods, and medical nutrition products can be categorized as ultra-processed despite providing important nutritional benefits. That distinction matters. Policies based largely on processing criteria could unintentionally penalize foods that help consumers meet nutrient needs and support broader public health objectives. Medical foods could easily be exempted from the definition.  So could those considered “healthy” by the FDA. The arguments aren’t really about the science; they are about protecting sales of ultra-processed foods. By this time, it’s pretty obvious that eating real food and reducing intake of ultra-processed foods is likely to promote health. California’s new Non-UPF label is a good first step, I can’t wait to see what it looks like. The post California passes Non-Ultraprocessed Food Label! appeared first on Food Politics by Marion Nestle      Related Posts RFK Jr letter to David Kessler’s citizen’s petition leaked Layoffs: a sign of flagging food industry sales Yuka’s report on ultra-processed foods: Don’t miss it.   Now Available: What to Eat Now My new book, What to Eat Now, is officially out! It's both a field guide to food shopping in America and a reflection on how to eat well—and deliciously. For more information and to order, click here. You can explore the full archive of this (almost) daily blog at foodpolitics.com, where you'll also find information about my books, articles, media interviews, upcoming lectures, favorite resources, and FAQs. Visit the Site » ​​​​​​​ Marion Nestle Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University, Emerita © Marion Nestle. You're receiving this email because you've signed up to receive updates from us. If you'd prefer not to receive updates, you can unsubscribe. Safely Unsubscribe • Archives • Preferences • Contact • Subscribe • Privacy

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