A March 2021 report by the University of Surrey and the European Food Information Council found that,
“food processing and the degree of processing used are interpreted in different ways by different classification systems. It is concerning that there are no clear agreements on what features make food more or less processed, and how this relates to healthy eating advice, which may make it more difficult for consumers to make informed choices consistently."
"What is needed is clarification of the underlying methods, meanings and rationales of food classification systems so that foodstuffs can be classified consistently. This will help inform public health and ensure we eat a more balanced diet."