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Minimally processed foods are whole or nearly whole foods that have undergone limited industrial processing intended primarily to preserve them, ensure safety, or make them more convenient to store and prepare, without substantially altering their nutritional composition or adding culinary or industrial ingredients.
Under the widely used NOVA food classification system, minimally processed foods are defined as Group 1, encompassing natural foods that have been cleaned, portioned, dried, fermented, refrigerated, frozen, pasteurized, vacuum-packed, or otherwise treated using methods that do not add salt, sugar, oils, fats, or additives. Examples include fresh, frozen, or dried fruits and vegetables; whole grains and legumes; unsalted nuts and seeds; fresh or frozen meat, poultry, fish, and eggs; plain milk and plain yogurt; and herbs, spices, coffee, and tea.
Dietary patterns emphasizing minimally processed foods are associated with higher intakes of fiber, vitamins, minerals, and phytochemicals, and with reduced risk of cardiometabolic disease, cognitive decline, and mood disorders, in contrast to patterns dominated by ultra-processed foods.
Author and reviewer
Editorial responsibilityReferences and further reading
- Monteiro CA, Cannon G, Levy RB, et al. Food Classification Systems Based on Food Processing: Significance and Implications for Policies and Actions: A Systematic Literature Review and Assessment. Public Health Nutrition. 2016;19(1):5-17. doi:10.1017/S1368980015003762. View source
How to cite this entry
Encyclopedia of Nutritional Psychology. (2026). Minimally Processed Foods. The Center for Nutritional Psychology.
https://www.nutritional-psychology.org/encyclopedia/minimally-processed-foods/Know a term that belongs in the Encyclopedia?
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