About
Helping people make sense of ultra-processed food
Helping people make sense of UPFs
No More UPF exists to make food labels, ingredients and everyday shopping feel clearer — using real product examples, ingredient lists and transparent reasoning to explain how ultra-processed foods are identified.
Hi, I’m Marie — the person behind No More UPF.
I’ve always been fascinated by food and health. As someone who’s lived with asthma and allergies since childhood, I’ve long been curious about how what we eat affects how we feel.
How I became interested in ultra-processed food
That curiosity has taken me down all sorts of paths — from raw food diets to traditional nutrition ideas like those from the Weston A. Price Foundation (WAPF).
Even with that background, I still found food labels and health claims confusing. The term junk food was everywhere, but it didn’t really explain why these foods were a problem — other than the usual talk about fat, sugar or salt.
That changed when I discovered the concept of ultra-processed food (UPF), which looks deeper into how foods are made and why they affect our bodies and brains the way they do.
Hearing Dr Chris van Tulleken describe UPFs as edible substances — not really food, but products designed to be over-consumed — helped everything click into place.
Why I started this site
When I began looking into ultra-processed food, I realised how confusing the modern food environment has become. Many foods marketed as healthy are highly processed, while the language used on packaging and in advertising often makes it difficult to understand how products are actually made.
I also noticed that conversations about food online can sometimes become polarised — with some sources downplaying processing completely, while others treat all packaged food as inherently harmful.
I felt there was space for something more practical: a resource that helps people understand ultra-processed food clearly and make more informed choices without needing to be perfect.
That’s what No More UPF aims to do.
How foods are classified on this site
This site uses the NOVA classification system as its primary framework. NOVA categorises foods according to how they are processed and formulated, rather than judging foods only by nutrients such as fat, sugar or calories.
Where classification is less straightforward — for example where ingredient lists raise questions about processing methods or transparency — I aim to explain the reasoning clearly so readers can understand how a conclusion was reached.
What you’ll find on this site
Understand ultra-processed food
Clear explanations of what ultra-processed food actually means.
Ingredient guidance
Simple explanations of the NOVA food classification system.
Supermarket examples
Real product examples so the advice feels useful in everyday shopping.
Better alternatives
Ideas and swaps that help reduce UPF without chasing perfection.
The aim isn’t to tell people exactly what they should eat, but to provide clearer information so people can make practical decisions without needing to turn food into a full‑time job.
A practical approach
Reducing ultra-processed food does not mean trying to eat perfectly or eliminating every processed ingredient.
For most people, the goal is simply to shift the balance towards real food.
That might mean choosing a better bread, recognising certain additives, or understanding how products are designed to be over-consumed. Small changes can make a meaningful difference.
What No More UPF is — and isn’t
No More UPF is intended as an educational resource.
It is:
a guide to understanding ultra-processed food and ingredients
a place for product guides and explanations
a practical resource for everyday food choices
It is not:
medical advice
personalised nutrition guidance
a site that expects people to eat perfectly
Most people shop in ordinary supermarkets and live busy lives. The aim here is to make things clearer and more manageable, not more complicated.
Transparency and editorial approach
All content on No More UPF is written independently by Marie
Articles are based on publicly available research, discussion around ultra-processed food and the NOVA classification system, which is widely used in nutrition research to categorise foods by level of processing.
Where specific products are discussed, classifications are based on publicly available ingredient lists and manufacturer information available at the time of writing.
Content on this site is for informational purposes only and should not be considered medical or nutritional advice.
Contact
If you’d like to get in touch about the site, you can do so via the contact page.
