IFPA calls for clear definition of ultra-processed foods that protects fresh produce and improves dietary quality     

The International Fresh Produce Association (IFPA) submitted comments to the US Department of Agriculture (USDA) and Health and Human Services (HHS) regarding the development of a definition for “ultra-processed foods” (UPFs).

IFPA emphasized that this effort is an important opportunity to improve the overall nutritional quality of the US food supply while ensuring that fresh fruits and vegetables remain central to public health and nutrition strategies.  

“To truly improve Americans’ diets, we need a coordinated effort that makes it easier to eat more fruits and vegetables while also raising the overall nutritional quality of foods available,” said Mollie Van Lieu, IFPA’s vice president of nutrition and health. 

How IFPA is "fighting for fresh" in America

While dietary guidance recommends that fruits and vegetables make up half the plate, only one in ten US adults meets this goal. At the same time, six in ten adults have at least one chronic condition, many of which are linked to poor nutrition. 

IFPA CEO Cathy Burns' State of the Industry address at the organization's 2025 conference in Anaheim.

In its comments, IFPA urged USDA and HHS to: 

1. Explicitly exempt raw fruits, vegetables, and tree nuts from any definition of ultra-processed foods.
2. Recognize that convenience and perishability are key barriers to fruit and vegetable consumption, and that minimal processing can improve access and intake. 

   “Value-added fruits and vegetables, like bagged lettuce, baby carrots and sliced apples, and others, should not be classified as processed simply because they undergo minimal handling that can improve fruit and vegetable consumption,” IFPA noted.

3. Prioritize policies that increase fruit and vegetable consumption as part of the national strategy to reduce diet-related chronic disease. 

Beyond addressing UPFs, IFPA’s recommendations encourage USDA and HHS to strengthen federal nutrition programs and policies proven to increase fruit and vegetable consumption, including: 

• Produce prescription programs, which have lowered healthcare costs and improved outcomes for patients with chronic conditions.

• Front-of-package nutrition labeling to better inform consumers and prevent misleading “fruit and vegetable” claims on products with little or no real produce.

• Supplemental Nutrition Assistance Program (SNAP) nutrition incentives and Women, Infants, and Children (WIC) Cash Value Benefits, which improve affordability and access to produce.

• School meal and snack programs, including the Fresh Fruit & Vegetable Program (FFVP), which have shown lasting benefits in improving children’s eating habits and health. 

“As the administration shapes its food and nutrition agenda, we urge that fruits and vegetables be at the heart of all federal health efforts,” Van Lieu said. “Simply put, we will not achieve our mutual goal to improve the nation’s diet without Americans increasing their fruit and vegetable consumption.” 

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