The NOVA system and ultra-processed foods in relation to consumer decision-making in foods choice
Keywords:NOVA food classification system, specific item, methodology, ultra-processed food, strawberry yogurt
The purpose of the study was to investigate strawberry yogurt according to the NOVA food classification system. The object of research were strawberry yogurts from 6 different manufacturers, which are commonly available to food consumers, were randomly selected to investigate food samples under the NOVA food classification system. Based on this food, we present a methodology for assessing food safety with the application of the procedure. At the same time, we justify the classified food to Group 4, i.e. one of the 4 groups according to the NOVA system of food classification on a scientific basis, knowledge from the scientific literature. The evaluated results of the labeling of strawberry yogurt from various producers indicate that they are all classified as ultra-processed foods. Their characteristic feature is that they are industrial products with five or more, and usually many, items. Strawberry yogurt samples from various manufacturers evaluated contained 7 to 12 specific items that are not basic raw material, i.e. unprocessed or minimally processed food of Group 1.
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