Reining in the influence of ‘Big Food' companies

Despite the well-documented harm that ultra-processed foods pose to human health, large corporations are still able to produce and sell their products. With the market for ultra-processed foods, which are associated with non-communicable diseases such as diabetes, saturated in developed countries, these corporations are moving into industrialising countries like South Africa. This article explores the strategies behind this move.

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This article was written by Edwin Kwong, a research fellow at the University of Melbourne; Joanna Williams, a doctoral candidate at Swinburne University of Technology in Melbourne; Phillip Baker, a research fellow at the Institute for Physical Activity and Nutrition at Deakin University in Victoria; Rob Moodie, a professor of Public Health at the University of Melbourne; and Thiago M. Santos, a doctoral candidate at the Federal University of Pelotas in Brazil. The original article was first published by The Conversation, and can be read at bit.ly/3b53XhJ.

‘Ultra-processed foods’ might not be a familiar term to many people, but they are an emerging, and increasingly dominant, type of food in the world. These foods are typically created through a series of industrial techniques and processes, and are designed to be potentially more addictive than other foods. They are also hyper-palatable, creating a rewarding eating experience that may facilitate overconsumption. In addition, they are heavily marketed, and include soft drinks, instant noodles and baby formula.

Ultra-processed foods are often high in calories, added sugar, trans-fats and sodium. They also undergo extensive industrial processing and often contain many artificial additives. This makes them harmful to people’s health, and their consumption is associated with higher risks of obesity, cardiovascular disease, type 2 diabetes, certain cancers, and other non-communicable diseases (NCDs).