The United Nations Children’s Fund (UNICEF) recently reported that one in ten children, or around 188 million school-aged children and adolescents worldwide, are living with obesity. The report noted that childhood obesity has now surpassed underweight conditions as a form of malnutrition.
A professor at the Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada (FK-KMK UGM), Lily Arsanti Lestari, emphasized the health risks associated with the consumption of ultra-processed foods (UPF).
She stressed that scientific evidence shows a strong link between UPF consumption and obesity, cardiovascular disease, type 2 diabetes, and cancer.
“These effects are mediated by complex biological mechanisms, including chronic inflammation, metabolic disorders, and alterations in gut microbiota,” Professor Lestari explained in a national webinar titled “The Controversy of Ultra-Processed Food: Food Technology Innovation and Public Health Challenges” on Tuesday (Sep. 16).
At the same time, she noted that major challenges ahead include the need for more standardized research methods and stronger public policies, such as the implementation of excise taxes and multi-level interventions to reduce UPF consumption.
A similar view was expressed by Professor Giyatmi, Chair of the Indonesian Association of Food Technologists (PATPI). According to her, ultra-processed food technologies are the result of food innovation that enhances availability, safety, and shelf life.
However, UPF is often blamed for obesity, diabetes, and reduced nutritional quality.
“This controversy must be discussed collectively among researchers, academics, and stakeholders,” Professor Giyatmi remarked.
Professor Sri Raharjo, Professor at the Faculty of Agricultural Technology (FTP UGM), explained that UPF consists of industrial formulations with more than five ingredients, including additives such as hydrolyzed proteins, modified starch, and hydrogenated oils.
He stated that the main purpose of ultra-processing is to create practical, profitable, and hyper-palatable products that can replace fresh foods.
Regarding the adverse health impacts often associated with UPF, Professor Raharjo underscored the importance of shifting the focus from the process itself to the goals and outcomes, while encouraging the food industry to be more proactive in engaging the public on this issue.
From the industry perspective, Mukhlis Bahrainy, CEO of Pachira Group, highlighted the technological innovations now emerging in the UPF sector. He pointed to the use of modified proteins that create creamy textures while reducing fat content, which benefits the food and beverage industry.
“The foods we consume are not automatically bad simply because they fall under the UPF category, nor are non-UPF foods automatically good. What matters most is consumer awareness in choosing and consuming foods according to the body’s needs,” Bahrainy explained.
Meanwhile, Dwiana Andayani, Director of Processed Food Standardization at the Indonesian Food and Drug Authority (BPOM), highlighted the importance of strengthening regulations while opening opportunities for innovation in low-sugar and natural-based processed products.
She cited trends such as unsweetened plant-based beverages, low-sugar protein bars, whole wheat bread without added sugar, and low-fat yogurt.
“Opportunities for healthy food innovation continue to grow alongside increasing consumer awareness of healthy lifestyles,” Andayani concluded.
Author: Kezia Dwina Nathania
Editor: Gusti Grehenson
Post-editor: Rajendra Arya
Illustration: Shutterstock