According to recent epidemiological studies, ultra-processed foods (UPFs) now make up over 60% of the average American diet. This shift has been strongly linked to the rising rates of obesity and type 2 diabetes in the U.S. and around the world.
This is not a coincidence, it largely reflects what’s available on supermarket shelves today.
At GoCoCo, we wanted to dig deeper: not only to understand how many products are classified as ultra-processed, but also which additives are most commonly used in these foods. This list only includes cosmetic additives and does not take into account additives necessary for preserving nutritional value and food safety, such as preservatives and antioxidants.
We analyzed a sample of 626,559 products from our global food database.
The results were striking: 65% (405,914) of all items were classified as ultra-processed according to the NOVA classification system.
Not all additives are the same, some are used for safety or preservation, while others are designed mainly to enhance taste, texture, and appearance, masking the loss of quality that happens during industrial processing.
Here are the top 5 most frequent markers of ultra-processing found in our database:
Found in 58.5% of ultra-processed products.
The term “natural flavor” refers to substances added to foods to enhance taste or aroma, originally derived from plant or animal sources. However, these flavorings are often highly processed and may contain solvents, and other substances.
Food manufacturers are not required to disclose the original sources or chemical mixtures behind them.
Found in 24.6% of ultra-processed products.
Lecithins are emulsifiers, ingredients that help blend substances that normally wouldn’t mix, like oil and water. They’re used in chocolate, baked goods, and sauces to keep textures smooth.
While lecithins can be extracted naturally (from soy or sunflower), their industrial use in UPFs is often linked to texture manipulation and long shelf life rather than nutritional value.
Found in 21.9% of ultra-processed products.
Artificial flavorings are synthetic compounds designed to imitate natural flavors. They’re cheap, stable, and powerful, often used in candies, snacks, and soft drinks.
Their widespread use is a clear marker of ultra-processing, as these compounds are entirely lab-made and exist purely to enhance sensory appeal rather than provide any real food function.
Real foods do not need additional colors, texturizers, aroma and/or flavor enhancers.
Found in 15.5% of ultra-processed products.
Dextrose is a simple sugar derived from corn. It’s chemically identical to glucose (the sugar naturally found in our blood) and is widely used as a sweetener, preservative, and fermentation agent.
Because it appears in so many processed foods (from bread to cured meats), its presence is equal to added sugar.
Found in 13.4% of ultra-processed products.
Xanthan gum is a thickening and stabilizing agent created by fermenting sugar with a bacterium (Xanthomonas campestris). It’s commonly used to improve the texture, mouthfeel, and consistency of sauces, desserts, and gluten-free products.
While safe in small quantities, its role in UPFs is purely technological, helping industrial foods mimic the natural texture of minimally processed alternatives.
Color plays a big role in how we perceive food and in ultra-processed products, it’s often used to make items look “fresh,” “fun,” or more appetizing than they really are.
On April 22, 2025, the U.S. Department of Health and Human Services (HHS) and the Food and Drug Administration (FDA) announced a national plan to phase out petroleum-based synthetic food dyes from the American food supply by 2027.
This includes six widely used color additives:
FD&C Green No. 3, FD&C Red No. 40, FD&C Yellow No. 5, FD&C Yellow No. 6, FD&C Blue No. 1, and FD&C Blue No. 2.
Earlier this year, FD&C Red No. 3 was already banned, and the FDA is also removing approvals for Orange B and Citrus Red No. 2.
At GoCoCo, we found which five synthetic dyes appear among the top 20 most common ultra-processing markers.
Here are the most frequent ones:
The upcoming FDA phase-out represents a major step toward cleaner labels and more transparent food manufacturing.
At GoCoCo, we believe awareness is the first step toward healthier eating.
The Scanner helps uncover what’s behind each product: its level of processing, key additives, and how it compares to simpler alternatives.
By making this information visible and accessible, we aim to support more conscious and informed food choices in everyday life.
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