Prof Sarah Berry
speaker
966 appearances
5 recordings
1 series
first heard Jun 2026
last heard 3d ago
Prof Sarah Berry’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 5 in all, peaking in Sep 2026 with 2.
Appearances
So we wanted to develop a score that could really target the worst of the processed foods.
And I think that's really important given that so many of our calories come from processed foods.
We can't just tell everyone, hey, cut out all your calories, given the price difference, given also the enormous.
Challenges there is to change the types of food you're eating.
So we wanted to provide a score that really targeted the worst ones.
as a starting point.
So we've come up with a zero processed food risk score.
It classifies food according to four levels.
So the no risk, the low risk, the moderate risk, and the high risk.
And we have fed different features into this score that we know based on the latest science are relevant to how processing impacts our health.
So this includes the number
and the potential health risk from additives.
So not just the number, but also how risky they might be.
It includes energy intake rates, so basically how fast you're eating the food, that also acts as a kind of surrogate for that texture of the food and the structure of the food.
And then the third component is the hyper palatability.
index as well.
So those three features feed into this score and each food is graded based on the number of additives it has, but also the potential risk of each additive.
Whether its energy intake rate is above a specific threshold, which is seventy two calories per minute, i.e., do you consume more than seventy two calories per minute when you eat that food?
And then whether it reaches those thresholds for hyperpalatability.
So those mixtures of the fat, the salt, the carb and the sugar.
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