California is set to become the first state to implement a front-of-package label aimed at helping consumers identify non-ultraprocessed foods in grocery stores. Governor Gavin Newsom signed Assembly Bill 2244 into law on Monday, emphasizing that the label will make it easier for consumers to choose healthier options.
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Although there is no nationwide definition of "ultraprocessed" foods, experts categorize them as products containing one or more ingredients typically not found in a home kitchen. According to existing state law, ultraprocessed foods are defined for school meals as foods and beverages containing high levels of saturated fat, sodium, added sugars, or non-nutritive sweeteners, which can be both artificial and plant-based.
Under Assembly Bill 2244, the California Department of Public Health will design a clear label distinguishing non-ultraprocessed foods, modeled after the well-known "USDA Organic" label. The new seal will enable consumers to quickly identify healthier options. The public health department must accredit certifying agents for non-ultraprocessed food labels by June 1, 2028. Products with the new certification will be listed on a public website, and grocery stores are required to prominently display items bearing the "Non-Ultraprocessed Certified" seal.
The term "ultraprocessed foods" was introduced by nutritional epidemiologist Carlos Monteiro and his team at the University of São Paulo in the early 2000s through their Nova classification system, which assesses the processing degree of food products. The Mayo Clinic notes that foods are categorized as ultraprocessed when they include preservatives and additives aimed at enhancing flavor or shelf life.
California's initiative has garnered bipartisan support, with Assemblymember Jesse Gabriel (D-Encino) stating that the program aims to empower consumers. He asserted that parents should not require advanced knowledge to understand what they are feeding their children.
However, experts caution that the introduction of state-specific labeling may lead to confusion. Anna Rosales from the Institute of Food Technologists expressed concerns about the implications of individual states establishing certification programs while the federal government is still working on its definition of ultraprocessed foods. As California launches its label, other states might follow suit, potentially resulting in varying definitions and certifications across the nation.
A study conducted last year by researchers at USC's Keck School of Medicine found that increased consumption of ultraprocessed foods correlated with a higher risk of prediabetes.
This article originally appeared in the Los Angeles Times.