Nearly 3 out of 4 baby food products sold in major U.S. grocery stores qualify as ultraprocessed, according to a new analysis published in Nutrients.
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Researchers at the George Institute for Global Health reviewed 651 infant and toddler food products using the NOVA classification system, which groups foods based on how extensively they are industrially processed. They found that 71% met criteria for ultraprocessed foods.
“Infancy is a critical time for shaping lifelong eating habits — introducing babies to foods that are overly sweet, salty and packed with additives can set the stage for unhealthy preferences that last beyond childhood,” said Dr. Elizabeth Dunford, research fellow at the George Institute and adjunct assistant professor in the Department of Nutrition at the University of North Carolina at Chapel Hill.
The study did not test health outcomes in children. Instead, it evaluated ingredient lists and nutrient content.
Additives were present in 71% of products overall. Flavor enhancers appeared in 36%, thickeners in 29%, emulsifiers in 19% and colors in 19%. Researchers identified more than 105 unique additive ingredients across the dataset.
Sugar levels differed significantly. Ultraprocessed products contained 14.0 g of sugar per 100 g on average, compared with 7.3 g per 100 g in non-ultraprocessed products. Added sugars were found only in ultraprocessed items. Among snack and finger foods, ultraprocessed options contained 2.5 times more sugar than their non-ultraprocessed counterparts, 14.4 g versus 5.6 g per 100 g.
Sodium levels were also higher in ultraprocessed products, averaging 70 mg per 100 g compared with 41 mg per 100 g in non-ultraprocessed foods.
“The baby food aisle is increasingly dominated by ultraprocessed products that prioritise convenience over nutrition,” Dunford said.
Ultraprocessed classification does not automatically mean a food is unsafe. The NOVA system reflects level of industrial formulation rather than proven harm. Some additives serve functional purposes such as maintaining texture or shelf stability. However, researchers argue that higher sugar density and widespread use of cosmetic additives raise concerns about how early flavor exposure may shape long-term preferences.
For parents navigating labels, the most practical indicators may be total sugar, added sugar and sodium levels rather than processing category alone. Comparing similar products side by side can reveal meaningful differences.
The study was observational and based on packaged product data. It does not prove that ultraprocessed baby foods cause health problems, but it adds to ongoing discussion about early dietary patterns and food formulation.
This research received no external funding.