An ultra-processed food (UPF) is a type of processed food that undergoes multiple industrial processes and contains ingredients typically not found in home cooking. These foods are often created from substances extracted or derived from natural foods, such as sugars, oils, fats, starches, and proteins, which are then combined using techniques like extrusion, molding, hydrogenation, or frying. They usually contain additives like preservatives, sweeteners, emulsifiers, flavorings, and artificial colors designed to make the food hyper-palatable, convenient, and profitable. UPFs are distinct from minimally processed or simply processed foods because they often include industrially produced ingredients and undergo more complex manufacturing processes that alter the food substantially from its original form. Examples include soft drinks, packaged snacks (like crisps and biscuits), mass-produced bread, flavored yogurts, instant noodles, ready meals, and many types of "junk food." The NOVA food classification system, which introduced the term, groups foods based on the extent and purpose of processing into four categories: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods—the last being the most altered. Ultra-processed foods often contain high levels of saturated fat, salt, and sugar, and their consumption is associated with various health risks including obesity and non-communicable diseases. The additives and the processing itself may also affect how the body metabolizes these foods, but research into the specific mechanisms is ongoing. In summary, ultra-processed foods are heavily industrially processed foods with many additives, designed for convenience and palatability but often less nutritious and potentially harmful to health when consumed in excess. Examples include sweetened drinks, frozen meals, packaged cakes, and many ready-to-eat snacks. This definition stems largely from the NOVA classification system developed by Brazilian researchers and is widely used in nutritional science today. If you want examples included or details on health impacts, just let me know!