Chew on This – Episode 3: Ultra Processed Food
18th September 2025
Chew on This: Ultra-Processed Food
“Are Ultra-Processed Foods Really the Enemy?” – Rethinking the Narrative Around UPFs
Ultra-processed food (UPF) has become a buzzword in headlines, health campaigns, and food policy debates—but what does it actually mean?
In Episode 3 of Chew on This, we go beyond the headlines to ask:
👉 Is UPF always bad?
👉 Are consumers being misled by overly simplified messaging?
👉 And what role does processed food really play in affordability, accessibility, and nutrition?
With expert guests from food manufacturing, science, and nutrition advocacy, we dig into the nuances behind UPF definitions, the risks of “demonising processing,” and how the food industry can balance public health with practical reality.
What’s on the table this episode:
Host: Emily Hickman – Group Technical Services Manager, Oscar Mayer
Guests:
- Ellie Howard – Nutrition Manager, Asda
- Jonathan Dobson – Group Head of ESG, Oscar Mayer
- Lewis Wallace – Regulatory & Nutrition Advisor, Campden BRI
- Steve Beadle – Head of Talent and Development, Oscar Mayer
In this episode, we explore:
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What actually qualifies as an ultra-processed food (and why definitions vary)
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How UPF messaging has shaped public opinion, and the risk of confusion
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The role of manufacturers in improving nutrition without causing fear or shame
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The balance between food technology, accessibility, and public health
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Why food processing isn’t inherently the enemy
Why it matters:
At Oscar Mayer, we’re proud of the food we make, but we’re also committed to transparency and open dialogue. In a time where the phrase “ultra-processed” can spark panic, it’s important we separate fact from fear and ensure the conversation is informed, not inflammatory.
🧠 From food policy and production to innovation and public health, Chew on This is our in-house podcast where we bring real people into real conversations.
🎧 Listen now on Spotify, Apple Podcasts, or via our Chew on This podcast page
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