"Ultraprocessed" is arguably the more important term. While also formally defined, a rule of thumb is that if the average person can't make it in their kitchen, it's ultraprocessed. These are chemicals chemicals that are used to emulsify or stabilize ingredients, preservatives, and chemicals used to improve mouthfeel and texture: like lecithin, polysorbate, sodium benzoate, maltodextrin, partially hydrogenated oils, sodium phosphates, etc. — there are tons of them. Some of them have been implicated in causing gut inflammation.
Yes, really. Nova's definition is exactly what I'm describing earlier. Here is their own definition, from the wiki you linked:
> There is no simple definition of UPF, but they are generally understood to be an industrial creation derived from natural food or synthesized from other organic compounds. The resulting products are designed to be highly profitable, convenient, and hyperpalatable, often through food additives such as preservatives, colourings, and flavourings.
