Original Research
We Scored 448,425 Grocery Products
Using a four-level processing score built from ingredient analysis, we measured how processed the U.S. grocery supply really is. About one in three products scores as ultra-processed in our analysis. Below is the full breakdown: which categories score highest, the ingredients that show up most, and how nutrition shifts as processing rises.
Written by UPFL Editorial Team
Key Findings
- 27.8% of products in our database are classified as ultra-processed (Level 4), meaning they contain significant industrial additives not found in home kitchens.
- 32 ingredients on average in ultra-processed products, compared to just 1.8 in minimally processed foods, a 18x difference.
- Sugars & Natural Sweeteners appears in 83.2% of all ultra-processed products, making it the single most common ingredient in Level 4 foods.
- 23.8g average sugar in ultra-processed products vs. 11.3g in minimally processed ones, a 2.1x increase.
- 100% ultra-processed rate in Pies/Pastries - Sweet (Shelf Stable), the highest of any category in our analysis.
- 25,230 brands analyzed across 358 product categories, representing one of the largest food processing analyses publicly available.
Database Overview
Processing Level Distribution
Every product in our database is assigned a Processing Score based on ingredient analysis. Products are then classified into one of four levels. In our analysis, nearly one in three products falls into the ultra-processed category.
Ultra-Processing by Category
Processing levels vary significantly across food categories. The table below shows the 25 largest categories by product count, with their ultra-processing rates and average scores.
The 25 largest food categories by product count, with ultra-processing rate and average processing and nutrition scores.
Most Common Ingredients in Ultra-Processed Foods
We analyzed the ingredient lists of all 124,780 Level 4 products to identify the most frequently occurring ingredients (excluding vitamins and minerals added for fortification).
How Nutrition Changes with Processing Level
In our analysis, we observed measurable differences in average nutritional composition across processing levels. The table below compares average nutrition metrics for products at each level. These are observational averages across our database, not causal claims.
| Level | Classification | Avg Calories | Avg Sodium (mg) | Avg Sugar (g) | Avg Protein (g) | Avg Fiber (g) | Avg Sat Fat (g) |
|---|---|---|---|---|---|---|---|
| 1 | Minimally Processed | 291 | 188 | 11.3 | 9.3 | 4.6 | 4.4 |
| 2 | Processed | 255 | 547 | 12.0 | 9.0 | 3.0 | 5.3 |
| 3 | Highly Processed | 280 | 629 | 16.5 | 7.7 | 2.9 | 4.8 |
| 4 | Ultra-Processed | 306 | 448 | 23.8 | 6.0 | 1.9 | 5.1 |
Ingredient Count Distribution
In our database, the number of ingredients in a product correlates with its processing score. Products with more ingredients tend to include more industrial additives, preservatives, and flavor enhancers.
Methodology
Data Sources
This analysis is based on product data from two primary sources: USDA FoodData Central (a public domain database maintained by the U.S. Department of Agriculture) and Open Food Facts (an open-source food database). We start from over 2 million raw branded-product records; after de-duplicating UPC variants and filtering to products with complete ingredient and nutritional information, our analysis covers 448,423 canonical products.
Processing Score Calculation
Each product receives a Processing Score based on ingredient analysis. The score starts at a base value determined by ingredient count and applies penalties for industrial additives including artificial ingredients, high fructose corn syrup, hydrogenated oils, preservatives, and modified starches. Products are classified into four levels: Level 1 (≤ 2.5), Level 2 (> 2.5 to 5.0), Level 3 (> 5.0 to 8.0), and Level 4 (> 8.0).
Nutrition Score Calculation
The Nutrition Score evaluates nutritional quality on a 0–10 scale. Positive factors include protein, fiber, and fermented dairy. Negative factors include added sugars, sodium, saturated fat, and trans fat.
Limitations
- Our scores are algorithmic interpretations based on ingredient data and do not represent clinical or regulatory assessments.
- Product formulations change over time; our data reflects information available at the time of analysis.
- The USDA database reflects products submitted by manufacturers and may over-represent certain product types.
- Some categories have very few products, which may limit the statistical reliability of their averages.
- Our Processing Score measures ingredient composition, not the physical manufacturing process used to create the product.
For a complete explanation of our scoring system, see our About page.
Required attribution for USDA data: “U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2025. fdc.nal.usda.gov.”
Cite This Research
Ultra Processed Food List. "We Scored 448,425 Grocery Products: Here's How Processed America's Food Really Is." UltraProcessedFoodList.com, 2026. https://www.ultraprocessedfoodlist.com/research/ultra-processed-food-analysis
Frequently Asked Questions
How do you define "ultra-processed"?
We use a four-level processing classification based on ingredient analysis. Products are scored on factors including artificial ingredients, preservatives, hydrogenated oils, high fructose corn syrup, and modified starches. Level 4 (Ultra-Processed) products have a Processing Score above 8.0, indicating significant industrial processing beyond what would occur in a home kitchen.
Where does your data come from?
Our database combines product data from USDA FoodData Central (a public domain U.S. government database) and Open Food Facts (an open-source food database). We analyze ingredient lists and nutritional information from these sources using our proprietary scoring algorithms.
How often is the data updated?
The underlying product data is sourced from USDA FoodData Central and Open Food Facts, which are updated periodically. Our analysis reflects the data available at the time of generation. Product formulations change regularly, so we recommend checking product packaging for the most current information.
Can I cite this research?
Yes. We provide a suggested citation format at the bottom of this page. If you are using this data in an academic, journalistic, or educational context, please attribute the analysis to UltraProcessedFoodList.com and link back to this page.
Does a high Processing Score mean a product is unhealthy?
Not necessarily. Our Processing Score measures the degree of industrial processing based on ingredient composition. It does not directly measure health outcomes. A product with a high Processing Score and a high Nutrition Score may still offer meaningful nutritional value. We recommend using both scores together for a more complete picture.
Why do some categories show 100% ultra-processed?
Certain product categories, such as shelf-stable sweet pies and pastries, are defined by their composition, which inherently involves significant industrial processing. A 100% rate in our analysis reflects the nature of the category definition in the USDA database, not a statement about all possible versions of those foods.
Explore Further
Database Quick Facts
Key statistics and surprising findings from our food database.
Ingredient Frequency Analysis
Which ingredients appear most often in American food products?
Our Two-Score System
Learn how we calculate Processing and Nutrition Scores.
Category Data Briefs
Deep dives into ultra-processing within specific food categories.
About our scores and this content
Processing and Nutrition Scores reflect the ingredient lists and nutrient data we observe; they are our analysis, not absolute measures of health. Read the full methodology. This information is provided for general nutrition education and is not medical, health, or dietary advice. Product formulations change often, so check the actual label before purchasing, and consult a registered dietitian or your physician for personal guidance.