Pork producers are raising concerns over potential federal guidelines from the MAHA Commission that could classify certain foods as “ultra-processed,” a designation they say may unfairly impact popular pork products.
The Missouri Pork Association warns that the proposed definition focuses heavily on processing level rather than nutritional value, which could place products such as sausage and certain bacon products in a challenging regulatory category.
“Under that definition, sausages, possibly even some bacons, could end up in the ultra-processed category,” said Hays with the Missouri Pork Association. “That’s where we start to have a problem. When you don’t consider the nutritional value and only talk about the amount of processing, you’re leaving a lot of important information out.”
Hays says the concern extends well beyond how pork products are labeled on grocery store shelves. Processing, he notes, has long been used to improve food safety and extend shelf life, practices the industry considers essential.
“We’ve used processing for years for food safety reasons and for shelf-life reasons, and we need to continue that,” Hays said. “What some folks don’t realize is that the MAHA movement could dig back into animal feeds. So we have some concerns there.”
While no final decision has been made on how “ultra-processed” foods will ultimately be defined, the pork industry says it is closely monitoring the issue and actively engaging with federal agencies as discussions continue.
Industry leaders say they hope policymakers will consider both nutritional value and long-standing food safety practices as any new guidelines are developed.
UT Extension also offers tips to help consumers stretch their grocery budgets, including meal planning, sticking to a shopping list, and choosing store or generic brands.
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