Non-Ultra Processed Foods
Definition: Ultra-processed foods have become a central topic in nutrition and public health due to their widespread consumption and impact on health. These foods are typically high in added sugars, unhealthy fats, salt, and artificial additives, and understanding their health implications is crucial.
Steps for ACS to Assess and Certify Non-Ultra Processed Foods
ACS Canada can implement a systematic approach to assess foods and award a Non-Ultra Processed Food Certificate. Here are the detailed steps ACS can follow:
1. Ingredient Review:
- Documentation Submission: Manufacturers submit a detailed list of all ingredients and additives used in their products.
- Ingredient Analysis: ACS evaluates the ingredients, focusing on the absence of artificial additives, preservatives, and high levels of added sugars, fats, and salts.
2. Nutritional Profile Assessment:
- Nutritional Information: Manufacturers provide nutritional content per serving.
- Nutrient Density: ACS assesses the nutritional profile, ensuring that the product is rich in essential nutrients, including vitamins, minerals, and fiber, and has a balanced caloric content.
3. Processing Methods Evaluation:
- Production Process Documentation: Detailed descriptions of the processing methods used.
- Processing Impact: ACS examines the extent of processing to ensure minimal alteration of the natural state of ingredients, preserving their nutritional quality.
4. On-site Inspections:
- Facility Visits: ACS conducts on-site inspections of manufacturing facilities to verify compliance with non-ultra processing standards.
- Quality Control Checks: Evaluation of quality control measures in place to maintain the integrity of the production process.
5. Testing and Analysis:
- Laboratory Testing: Independent laboratory analysis of product samples to confirm the absence of harmful additives and contaminants.
- Sensory Evaluation: Sensory tests to ensure the product's taste, texture, and appearance meet consumer expectations without relying on artificial enhancements.
6. Compliance with Regulatory Standards:
- Regulatory Review: Ensuring the product meets local and international food safety and quality standards.
- Certification Criteria: Establishing clear criteria that products must meet to be certified as non-ultra processed.
7. Certification and Labeling:
- Approval: Products that meet all the criteria are awarded the Non-Ultra Processed Food Certificate.
- Labeling: Certified products receive a label indicating their certification status, helping consumers identify healthier options.
8. Periodic Re-evaluation:
- Regular Audits: Scheduled re-evaluations and audits to ensure ongoing compliance with non-ultra processing standards.
- Continuous Improvement: Encouraging manufacturers to continuously improve their products and processes to maintain certification.
Training at ACS Canada
ACS employs accelerated learning methods to ensure a comprehensive grasp of all certificates. Our approach involves contextualizing your learning through a wide array of options, including classroom instruction, workshops, as well as interactive and online sessions.
Unfortunately, there are no courses available for this certificate in our current calendar. However, please feel free to reach out to us for updates and to explore potential future offerings for the course.
