Method
Step 1: work out the ingredient score
a score of 0, or 1 classifies the product as not UPF, and no further assessment is offered by this method
a score of 2 or more classifies the product as UPF, and the assessment continues with the next steps
Step 2: work out the saturated fat, sugar & salt score
Step 3: use the chart to identify the UPF category
How it works:-
The Chart
This chart displays our two parameters for determining the ultraness of food products:-
ingredient score
saturated fat, sugar & salt (SFSS) score
Plus how they interact to determine the UPF category:-
1: low ultraness - yellow
2: medium ultraness - orange
3: high ultraness - pink
4: maximum ultraness - blue
The UPF Ingredient List
These words have been carefully chosen to capture as many of the characteristic UPF ingredients as possible without being excessively complicated
The Ingredient Score
Find the ingredients list on the product packaging
Identify those words that are on the UPF Ingredient List
Count the number of times any of these words appear
An ingredient score of 2 or more classifies the product as UPF
The SFSS Score
Find the nutritional information on the product packaging
Look for the figures per 100g or 100ml
Note the values for the saturated fat, sugar and salt
Add these values together to give one result
In this example, the relevant numbers are identified and highlighted in yellow
The saturated fat is 6.3
The sugar is 3.0
The salt is 1.6
Adding these together gives a result of 10.9, so the SFSS score is 10.9
In this example, the relevant words are identified and highlighted in yellow
The number of words highlighted is 7, so the ingredient score is 7
An Example
Here the chart is marked with a cross to indicate where our two example scores intersect
This gives us a UPF category of 2, or medium ultraness for our example product
The Name
This method has been devised by our founder
We think it's right to acknowledge this by naming it after them
Henceforth it will be known as the Dutton UPF Classification System, or DUCS
© 2024. All rights reserved.