Regulation vs ultra‑processed foods
U.S. regulatory momentum is growing—California is considering a ‘Certified’ minimally processed seal and major studies link high ultra‑processed food intake to higher heart‑attack and stroke risk — a dual push likely to accelerate reformulation and ‘clean label’ demand. That combination creates both product risk and opportunity for CPG firms with reformulation roadmaps. ( )
Assembly Bill 2244 was introduced March 24, 2026 by Assemblymember Jesse Gabriel (D‑Encino) to establish a state‑run “California Certified” seal for foods that meet the state’s non‑ultra‑processed standards and to place oversight with the California Department of Public Health. (ewg.org) AB 2244 would authorize accredited third‑party certification agents to verify qualifying products, require certified products to undergo recertification at least every three years, and obligate the state to publish and audit a public online list of certified items. (ewg.org) The bill delays the start of applications until June 2028 and would require grocery stores to feature “California Certified” products in prominent, high‑traffic locations such as end caps and front aisles. (politico.com) AB 2244 builds directly on last year’s Real Food, Healthy Kids Act (AB 1264) by disqualifying any product already classified as an ultra‑processed food, an “ultra‑processed food of concern,” or a restricted school food under that statute, using definitions tied to additives like emulsifiers, colors, flavors and non‑nutritive sweeteners. (ewg.org) A large U.S. analysis presented at the American College of Cardiology’s ACC.26 used Multi‑Ethnic Study of Atherosclerosis (MESA) data from 6,814 adults and found those in the highest UPF intake quintile (mean 9.3 servings/day) had a 67% higher likelihood of fatal or nonfatal coronary events compared with the lowest quintile (mean 1.1 servings/day), with each additional serving linked to a >5% rise in risk. (acc.org) The ACC presentation noted the UPF–cardiac association remained after adjustment for total calories, overall diet quality, diabetes, hypertension, cholesterol and obesity, and reported a stronger risk gradient among Black participants in the cohort. (acc.org)
