India : The World Health Organization (WHO) has proposed a new approach to food regulation, recommending that governments consider products containing added colours, flavours and sweeteners when developing policies to promote healthier diets and prevent diet related diseases.
The draft guidance, released in November 2026, introduces a broader method of assessing food products by examining not only their nutritional composition but also certain ingredients and formulation techniques used to make them more attractive to consumers.
The proposal has triggered opposition from sections of the international food and beverage industry, which argue that the expanded approach could increase regulatory pressure, raise production costs and undermine existing efforts to improve nutritional quality.
The WHO framework aims to help governments identify industrially produced foods that should be consumed in moderation. Depending on national priorities, authorities could consider measures such as front-of-package warning labels, additional taxation and stricter product regulations.
The consultation process on the proposed guidelines will remain open until November 27, allowing governments, researchers, public health organisations and industry representatives to submit their views.
The development comes amid growing international debate over the health implications of ultra-processed foods and their increasing presence in modern diets.
WHO expands the traditional approach to food assessment
Traditionally, food-profiling systems have focused largely on nutritional characteristics, including the amount of sugar, salt and unhealthy fats contained in products.
These indicators remain important in determining whether a food item contributes to a balanced diet. However, the WHO believes that evaluating nutritional content alone may not provide a complete picture of the formulation of certain industrially produced products.
Under the proposed framework, additional colours, flavours and sweeteners used to increase the appeal of food products would also be considered.
This represents a significant development in the organisation’s approach to food assessment, as it is the first time such ingredients have been incorporated into its food-profiling guidance.
Katrin Engelhardt, a technical officer in the WHO’s Department of Nutrition and Food Safety, said the draft framework recognises that food products may need to be assessed through multiple characteristics rather than nutritional content alone.
The organisation believes that examining ingredients and formulation alongside conventional nutritional indicators could help policymakers identify products that require greater attention from a public health perspective.
The proposal does not automatically classify every product containing added colours or flavours as unhealthy. Instead, it seeks to establish a framework through which governments can assess industrially produced foods and determine appropriate regulatory responses.
The broader objective is to connect international healthy-diet recommendations with practical national policies governing individual food products.
Growing concern over ultra-processed foods
The WHO initiative comes at a time when ultra-processed foods have become a major subject of scientific research and public health discussions.
These products are generally manufactured using industrial processing techniques and may contain multiple additives and ingredients that are not commonly used in traditional home cooking.
Carbonated soft drinks and instant noodles are among the examples frequently discussed in debates surrounding ultra-processed food consumption.
Concerns have increased over the possible relationship between diets containing large quantities of such products and the development of non-communicable diseases.
Unhealthy dietary patterns are associated with several major health conditions, including obesity, cardiovascular disease and diabetes. Excessive consumption of foods high in salt, sugar and unhealthy fats can also contribute to long-term health complications.
According to the WHO, approximately 11 million deaths annually are linked to unhealthy diets, highlighting the importance of improving food environments and encouraging healthier eating habits.
However, scientists and policymakers remain divided over how ultra-processed foods should be defined and regulated.
Some researchers argue that industrial processing, certain additives and the overall formulation of products may have health implications that extend beyond their basic nutritional composition.
Others caution against applying broad classifications that could place nutritionally different products within the same category.
The WHO’s proposed model attempts to address this disagreement by considering both nutritional quality and aspects of industrial formulation.
Food industry raises concerns over proposed changes
The draft guidance has received criticism from the International Food and Beverage Alliance (IFBA), which represents several major multinational food and beverage companies.
The organisation expressed concern that the proposed approach could shift attention away from established nutritional priorities and potentially include a wider range of products under regulatory scrutiny.
IFBA Secretary General Rocco Renaldi said the framework could undermine existing nutritional improvement and product reformulation efforts.
Food manufacturers have increasingly invested in changing product formulations to reduce sugar, salt and unhealthy fats. Industry representatives argue that these initiatives should remain central to public health policies.
The proposed expansion could require companies to reassess ingredients, manufacturing processes and product classifications, potentially increasing compliance costs.
Manufacturers may also face additional expenses if governments introduce more demanding labelling requirements or taxation measures based on the new framework.
Another concern involves possible legal challenges. Companies fear that broader product classifications and stricter labelling rules could expose them to consumer litigation and other legal disputes.
The industry has also argued that businesses should be involved in discussions before governments adopt new regulations that could significantly affect production and marketing practices.
Kraft Heinz Chief Executive Officer Steve Cahillane recently told Reuters that food manufacturers should have an opportunity to participate in the discussions as the regulatory debate develops.
The disagreement highlights the challenge of balancing commercial interests with the responsibility of protecting consumers from dietary risks.
Experts support a broader assessment of food products
Despite industry objections, some public health researchers believe that nutritional content and food processing should not be treated as competing considerations.
Lindsey Smith Taillie, co-director of the Global Food Research Program at the University of North Carolina at Chapel Hill, said the two approaches could complement each other when governments develop policies targeting unhealthy food consumption.
She argued that assessing food products through multiple criteria could provide policymakers with a more comprehensive understanding of their potential health implications.
The debate is particularly relevant because products with similar nutritional profiles may differ considerably in their ingredients, manufacturing processes and overall composition.
Researchers have increasingly examined whether focusing exclusively on individual nutrients provides sufficient information for evaluating the broader characteristics of modern food products.
The proposed WHO framework seeks to address this issue by allowing authorities to consider a wider range of factors while identifying products intended for occasional or moderate consumption.
However, the scientific basis, implementation methods and possible consequences of such a system will require careful examination before governments decide how to apply it.
Potential impact on food labelling and taxation
One of the most important aspects of the WHO proposal is its potential influence on national food policies.
Governments could use the framework to identify products that may require additional consumer information or regulatory oversight.
Warning labels are among the possible measures being considered. Such labels could help consumers understand the characteristics of particular products and make more informed purchasing decisions.
Taxation is another option that national authorities may examine, depending on their public health objectives and domestic regulatory priorities.
However, the WHO proposal does not introduce a universal tax or immediately impose new restrictions on food manufacturers. It provides guidance that individual countries may consider while developing their own regulatory systems.
The final impact will therefore depend on how governments interpret the recommendations and whether they choose to introduce corresponding legislation.
For manufacturers, any eventual adoption could require changes in product development, ingredient selection, packaging and marketing strategies.
Smaller food businesses could face particular challenges if compliance requirements become more complex or expensive.
At the same time, stronger consumer awareness could encourage manufacturers to invest in healthier product alternatives and improve transparency regarding ingredients.
Why the proposal matters for public health
The growing consumption of highly processed foods has made dietary policy an increasingly important part of healthcare planning.
Lifestyle-related diseases place a substantial burden on hospitals, healthcare professionals and public health budgets. Preventing these conditions requires more than medical treatment, with nutrition, physical activity and access to healthier food options playing important roles.
Food labelling policies can help consumers understand what they are purchasing, while improved product formulations may support healthier dietary choices.
However, individual responsibility is only one part of the issue. Food availability, affordability, advertising practices and consumer awareness also influence eating habits.
Public health organisations have therefore called for coordinated measures involving governments, manufacturers, healthcare institutions and educational organisations.
Schools and community health programmes can also contribute by promoting balanced diets and explaining the importance of reducing excessive consumption of products high in sugar, salt and unhealthy fats.
For developing countries, including India, the debate carries additional significance as changing lifestyles and urbanisation continue to influence dietary patterns.
The availability of packaged foods has expanded considerably, making clear nutritional information and effective consumer education increasingly important.
Any future regulatory approach would need to consider local dietary habits, economic conditions and the structure of domestic food industries.
Consultation process to shape future guidelines
The WHO has opened its proposed framework for public consultation until November 27, giving stakeholders an opportunity to examine its provisions and provide recommendations.
The feedback process is expected to play an important role in refining the proposed model before its wider implementation is considered.
Governments, scientific institutions, nutrition specialists and food manufacturers will have an opportunity to raise concerns about its scientific criteria, practical application and possible economic implications.
The organisation’s objective is to provide countries with a consistent starting point for identifying industrially produced foods that should be consumed in moderation.
The disagreement between public health advocates and the food industry reflects the complexity of regulating modern food systems.
While health experts emphasise the importance of preventing diet-related diseases, manufacturers are seeking clarity and predictability in regulatory requirements.
The outcome of the consultation could influence how countries approach food classification, nutritional labelling and policies aimed at encouraging healthier consumption.
Ultimately, the challenge will be to develop a balanced framework that protects public health, provides reliable information to consumers and encourages responsible practices across the food industry.
The WHO initiative marks an important step in the international discussion on nutrition and food regulation, with its eventual impact likely to depend on scientific evidence, stakeholder participation and the willingness of governments to translate recommendations into effective national policies.