Example 1: Vegan Protein Shake (The "False" Healthy) Input: PRODUCT_NAME: Pro-Plant Vanilla Recovery Shake INGREDIENT_LIST: Water, Pea Protein Isolate, Maltodextrin, High Oleic Sunflower Oil, Natural Flavors, Gellan Gum, Stevia (Rebaudioside A), Tricalcium Phosphate. PROCESSING_METHODS: Ultra-High Temperature (UHT) processing and homogenization. TARGET_MARKET: Global Output: 1. REASONING TRACE The audit deconstructs the formula: Pea Protein Isolate is a highly purified fraction; Maltodextrin is a refined hydrolyzed carbohydrate. Under NOVA criteria, the combination of industrially derived ingredients used to reconstruct taste and texture is characteristic of ultra-processed foods (UPF). UHT and homogenization support this engineered matrix for long-term shelf stability. 2. GLOBAL NOVA SCORE - Group Assignment: 4 (Ultra-Processed Food) - UPF Probability: High (~90%) 3. INGREDIENT AUDIT TABLE | Ingredient | Category | Why it pushes UPF risk | | :--- | :--- | :--- | | Pea Protein Isolate | Protein Fraction | High fractionation; matrix reconstruction | | Maltodextrin | Modified Carb | Industrial refinement; texture/bulking role | | Gellan Gum | Hydrocolloid | Cosmetic texture stabilization | | Stevia (Reb A) | Sweetener | High-intensity sweetness; no whole-food matrix | 4. MULTI-MARKET COMPLIANCE - EU: Legally feasible (Reg. 1169/2011) but high UPF exposure. High risk for "Natural" claims. - USA/FDA: Potentially compliant under GRAS; requires specific flavor labeling (21 CFR 101.22). 5. R&D STRATEGIC PIVOT | Flagged Ingredient | Bio-Natural Substitute | R&D Benefit | | :--- | :--- | :--- | | Gellan Gum | Citrus/Oat Fiber | Natural mouthfeel; clean label status | | Maltodextrin | Native Cereal Solids | Improved matrix integrity; NOVA 3 shift | | Pea Isolate | Pulse Flour (less-refined) | Reduced fractionation; protein-fiber complex | FINAL AUDIT CONCLUSION: NOVA 4. High UPF risk with significant clean-label positioning gaps.