Toward a national framework for the scientific classification of processed foods: a fair-aligned methodological approach

Abstract

The degree of food processing significantly influences both the nutritional value of products and consumer perception, while also affecting transparency within the food chain and the effectiveness of regulatory policies. In the Republic of Moldova, the absence of a scientific classification system adapted to national realities hinders the implementation of coherent measures for processed food labeling and regulation. This study aims to develop a scientific methodology for the classification of processed foods, aligned with the FAIR principles (Findable, Accessible, Interoperable, Reusable), to support national initiatives in regulation, research, and voluntary labeling. The approach involved: (1) collecting and systematizing data on over 200 processed food products from the Moldovan market, using sources such as labels, EFSA, Open Food Facts, and USDA; (2) conducting a comparative analysis of international classification systems (NOVA, SIGA, IARC-EPIC); (3) designing a preliminary classification scheme that integrates technological (type and extent of processing), nutritional (ingredient and additive profiles), and contextual (market-specific) criteria; (4) organizing expert consultations, workshops, and focus groups to conceptually test the proposed scheme. A preliminary version of the classification scheme was developed, structured by levels of processing and key nutritional attributes, with potential applicability in research, regulation, and voluntary front-of-pack labeling. A pilot database prototype was also created, compliant with FAIR principles, incorporating structured metadata and detailed product sheets. The validation events provided initial insights into the practical relevance of the model and highlighted directions for further refinement.