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Classification NOVA pour la transformation des aliments

Une classification en 4 groupes pour mettre en évidence le degré de transformation des aliments

Dans le rapport "La Décennie des Nations Unies pour la nutrition, la classification alimentaire NOVA et le problème de l'ultra-transformation" (pdf,pdf), Carlos Augusto Monteiro, Geoffrey Cannon, Jean-Claude Moubarac, Renata Bertazzi Levy, Maria Laura C. Louzada et Patrícia Constante Jaime plaident en faveur de l’adoption d’un système de notes de 1 à 4 permettant de comparer simplement le degré de transformation de produits.

De nouvelles recherches de chercheurs de l'Inserm, de l'Inra et de l'Université Paris 13 (EREN) suggèrent une corrélation entre la consommation d'aliments ultra-transformés et un risque accru de développer un cancer.

Consommation d'aliments ultra-transformés et risque de cancer: résultats de la cohorte prospective de NutriNet-Santé
Communiqué de presse en français : Consommation d'aliments ultra-transformés et risque de cancer

Certains pays utilisent les groupes NOVA pour leurs directives ou objectifs diététiques, par exemple:

La classification NOVA assigne un groupe aux produits alimentaires en fonction du degré de transformation qu'ils ont subi :


  • Groupe 1 - Aliments non transformés ou transformés minimalement
  • Groupe 2 - Ingrédients culinaires transformés
  • Groupe 3 - Aliments transformés
  • Groupe 4 - Produits alimentaires et boissons ultra-transformés

Groupe 1. Aliments non transformés ou minimalement transformés

Unprocessed (or natural) foods are edible parts of plants (seeds, fruits, leaves, stems, roots) or of animals (muscle, offal, eggs, milk), and also fungi, algae and water, after separation from nature.

Minimally processed foods are natural foods altered by processes that include removal of inedible or unwanted parts, and drying, crushing, grinding, fractioning, filtering, roasting, boiling, non-alcoholic fermentation, pasteurization, refrigeration, chilling, freezing, placing in containers and vacuum-packaging. These processes are designed to preserve natural foods, to make them suitable for storage, or to make them safe or edible or more pleasant to consume. Many unprocessed or minimally processed foods are prepared and cooked at home or in restaurant kitchens in combination with processed culinary ingredients as dishes or meals.

Groupe 2. Ingrédients culinaires transformés

Processed culinary ingredients, such as oils, butter, sugar and salt, are substances derived from Group 1 foods or from nature by processes that include pressing, refining, grinding, milling and drying. The purpose of such processes is to make durable products that are suitable for use in home and restaurant kitchens to prepare, season and cook Group 1 foods and to make with them varied and enjoyable hand-made dishes and meals, such as stews, soups and broths, salads, breads, preserves, drinks and desserts. They are not meant to be consumed by themselves, and are normally used in combination with Group 1 foods to make freshly prepared drinks, dishes and meals.

Groupe 3. Aliments transformés

Processed foods, such as bottled vegetables, canned fish, fruits in syrup, cheeses and freshly made breads, are made essentially by adding salt, oil, sugar or other substances from Group 2 to Group 1 foods.

Processes include various preservation or cooking methods, and, in the case of breads and cheese, non-alcoholic fermentation. Most processed foods have two or three ingredients, and are recognizable as modified versions of Group 1 foods. They are edible by themselves or, more usually, in combination with other foods. The purpose of processing here is to increase the durability of Group 1 foods, or to modify or enhance their sensory qualities.

Groupe 4. Informations nutritionnelles

Ultra-processed foods, such as soft drinks, sweet or savoury packaged snacks, reconstituted meat products and pre-prepared frozen dishes, are not modified foods but formulations made mostly or entirely from substances derived from foods and additives, with little if any intact Group 1 food.

Ingredients of these formulations usually include those also used in processed foods, such as sugars, oils, fats or salt. But ultra-processed products also include other sources of energy and nutrients not normally used in culinary preparations. Some of these are directly extracted from foods, such as casein, lactose, whey and gluten.

Many are derived from further processing of food constituents, such as hydrogenated or interesterified oils, hydrolysed proteins, soya protein isolate, maltodextrin, invert sugar and high-fructose corn syrup.

Additives in ultra-processed foods include some also used in processed foods, such as preservatives, antioxidants and stabilizers. Classes of additives found only in ultra-processed products include those used to imitate or enhance the sensory qualities of foods or to disguise unpalatable aspects of the final product. These additives include dyes and other colours, colour stabilizers; flavours, flavour enhancers, non-sugar sweeteners; and processing aids such as carbonating, firming, bulking and anti-bulking, de-foaming, anti-caking and glazing agents, emulsifiers, sequestrants and humectants.

A multitude of sequences of processes is used to combine the usually many ingredients and to create the final product (hence 'ultra-processed'). The processes include several with no domestic equivalents, such as hydrogenation and hydrolysation, extrusion and moulding, and pre-processing for frying.

The overall purpose of ultra-processing is to create branded, convenient (durable, ready to consume), attractive (hyper-palatable) and highly profitable (low-cost ingredients) food products designed to displace all other food groups. Ultra-processed food products are usually packaged attractively and marketed intensively.

NutriScore sur l'application mobile Open Food Facts

Obtenez le groupe NOVA avec l'application Open Food Facts!

Installer l'application mobile Open Food Facts

Pour scanner les produits alimentaires, obtenir leur groupe NOVA pour les aliments ultra-transformés, leur note de qualité nutritionnelle Nutri-Score, des alertes allergènes et pour déchiffer les additifs alimentaires, installez l'application gratuite Open Food Facts!

Disponible sur l'App Store Disponible sur Google Play Windows Phone Store APK Android

Vous pourrez également ajouter facilement de nouveaux produits à Open Food Facts et aider à créer un bien commun pour améliorer la santé et l'alimentation de tous. Merci !

Le score Nova sur Open Food Facts

La formule de calcul du score Nova a été publiée dans l'article NOVA. The star shines bright publié dans World Nutrition Volume 7, numéro 1 - 3, janvier - mars 2016

Veuillez noter que ceci est encore un travail expérimental car la taxonomie multilingue des ingrédients est encore un travail en cours sur Open Food Facts.

Formule pour déterminer le groupe Nova

Nous commençons par assigner le groupe 1

Nous essayons d'abord d'identifier les ingrédients culinaires transformés du groupe 2

Les ingrédients et catégories associés au groupe 3 ne seront pas appliqués aux aliments identifiés comme groupe 2

Ingrédients et catégories trouvés seulement dans le groupe 4

Vous pouvez nous aider à déterminer le groupe Nova pour plus de produits en complétant les ingrédients et les catégories de produits.