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The holistico-reductionist Siga classification according to the degree
of processing : A tool for thinking, optimizing food for health.
OBJECTIVES CONTEXT
Between 2010 and 2019, more than 50 epidemiologic studies found positive associations between consumption of ultra-processed foods and the development
of chronic diseases. The qualitative NOVA classification of foods according to their degree of processing is widely used worldwide by researchers, and also
recognized by several international institutions (FAO, WHO, UNICEF, PAHO…). NOVA defines ultra-processed foods (UPFs) by the presence of processed
industrial ingredients and/or additives to modify the sensory properties (aroma, taste, colour and texture) of the reconstituted foods, called ‘cosmetic’
compounds since modifying the appearance of foods. Some drastic processes directly applied to food are also markers of ultra-processing (MUPs). However, in
the intent to develop an elaborated tool for manufacturers, retailers and communities the Siga classification was developed by combining the four holistic
NOVA groups with four new more reductionist subgroups considering the impact of processing on the food/ingredient matrix; the contents of added salt,
sugar and fat; the nature, number and potential health risk of MUPs.
Aris Christodoulou, Kelly Frank, Anthony Fardet, Sylvie Davidou.1
1 Siga, 5 avenue Du Général De Gaulle, 94 160 Saint-Mandé, France
MATERIELS & METHODS
1
3
How can Siga tools be used
to improve the quality of the
food offered to consumers ?
CONCLUSION
RESULTS
UPFs are characterized by the presence of at least one
deliberately added substance nammed Marker of
Ultra-Processing (MUP) obtained by synthesis or by a
succession of physical, chemical and/or biological processes
leading to its purification and/or substantial deterioration
compared to the original material in the list of ingredients.
UPFs can also be created by the direct application of a
deteriorating process (e.g., extrusion-cooking) to the food
matrix.
Davidou et al., 2020, “The holistico-reductionist Siga classification according to degree
of food processing: An evaluation of ultra-processed foods in French supermarkets”.
Food & Function. DOI: 10.1039/C9FO02271F
The SIGA CLASSIFICATION
A
unprocessed &
minimally
processed food
C
ultra-processed
food
Processed “balanced”
Minimally processed (including culinary ingredients)
Processed “greedy”
Ultra-processed “greedy”
Ultra-processed to limit
Ultra-processed “balanced”
C2
C3
B
processed food
Unprocessed FOOD
A0
A1
B1
B2
C01
C02
C1
PRO CONSO
1
The SIGA DEFINITION of Ultra Processed Foods (UPF)
No MUP
High
Only one MUP1
(Additive [A] or No Additive
[NA])
Low
Limitation of the
number of A or NA MUP1
Presence of
A or NA MUP1
Possible presence of
A or NA MUP2
High
Not taken
into account
Not taken
into account
No at risk
substances
Possible
presence of
substances
evaluated at
risk
Low
1- 30 000 foods representing 10 categories
➥A) Siga scores distribution of packaged food supply of French
supermarket
➥B) Caractéristic of UPFs (number and nature of main MUP
[additives-A-MUP or Non Additives - NA-MUPs],
➥C) AUT vs the french Nutriscore.
2- Analysis of Retailor gingerbread recipe
MUP detection and reformulation
«Pain d’épices miel & fleur de sel»
1st actionable FOOD PROCESSING CLASSIFICATION
BEFORE
AFTER
SWITCH ON FOOD RECIPE
MUP Product number % products
Refined oils 11,565 52.5
Extracts & natural aromas 9,400 42.7
Synthetic aromas 5,830 26.5
Glucose syrup 4,403 20.0
Native starches 4,213 19.1
E330 (citric acid) 4,089 18.6
Dextrose 3,558 16.2
E322 (lecithins) 3,312 15.0
Phosphates 2,793 12.7
Modified starches 2,464 11.2
E249-E252 (nitrites/nitrates) 2,457 11.2
Protein isolates 2,212 10.0
Table 1. Main A-MUPs and NA-MUPs (≥ 10% of products) among
packaged ultra-processed food (%, n = 22,028)
LIST of INGREDIENTS :
Category
soft cake
LIST of INGREDIENTS :
Honey , rye flour, whole eggs, wheat flour,
egg yolks, salt from Guérande, spices
(anise, black pepper, cinnamon), sodium
carbonate.
Fat : 0.9 g/100g Sugars : 38.9 g/100g Salt : 1 g/100g
Fats : 2.7 g/100g Sugars : 49 g/100g Salt: 0.7 g/100g
A- MUP 1 NA-MUP1 A-MUP 2 NA-MUP2 Risk Additives
Glucose-fructose syrup, rye flour,
sodium carbonate, black pepper, Honey,
ammoniacal caramel, salt from Guérande,
cinnamon, diphosphates, flavors.
NA-MUP/A-MUP 1,6 1,5 1,3 1,1 1,2
Main NA-MUP
leading to a score
improvement
67% of packaged food are UPFs
Main MUP presents in UPFs are NA-MUP (30% more)-
A way to clean Tags?
List of ingredients and nutritional table
Degree of processing Nutritional
thresholds
Substance
assessed at risk
Average number of ingredients : 13.2
(25% UPF with less than 5)
Average number of MUP : 3.8
Average number of ingredients :
3.7 (84% with less than 5)
Protein
isolates
Fibers
In UPF (C01 to C3), NA-MUP/A-MUP = 1,3
Fig 1 : Distribution of packaged foods marketed in France according to the
degree of processing with the Siga technological groups.
C1 = UPF C1 to C3
Fig 2 : Correlation between total A-MUPs and total NA-MUPs among the 10
food categories.
Fig 3 : Relation between Ultra Processing and French Nutri-Score*, nature of MUP (additives-A
or non additives- NA) and the main NA-MUP present in each score category.
*Srour et al., 2019 Ultra-processed food intake and risk of cardiovascular disease: prospective cohort study
(NutriNet-Santé), BMJ ;365:l1451
1A 2
1B
1C
% of UPF in packaged food supply of
French supermarket
MUP Analysis in UPFs
1B MUP Analysis in UPFs
Vision of the french nutritional score
through the scope of Ultra-Processing
41% * or 50% (siga database) of food
nutritionally balanced (A and B) are
UPFs.
They contain more NA-MUP (1.5) than
the packaged food on average (1.3).
15% of foods scored A and B with
Nutri-score contains at least one
added MUP that improves the score.
Plant
protein
isolates
Fibers
Protein
isolates
For improvement of food quality, decrease use of Non Additives MUP and not only additives.
Hierarchize food scoring, and to apply first holistic indices, then compositional scores, not the contrary, to avoid an undue valorisation of UPFs towards consumers.
Use of Siga tools for recipe improvement in industry
Work with other food distributors (schools, hospitals….).
No more MUP (A or NA) and risk
additives in the new recipe for this
process food