Ultra-processed foods are a category of products that undergo extensive processing, often containing ingredients typically not used in home cooking, like flavourings, colourings, emulsifiers, and preservatives. These foods are usually high in added sugars, unhealthy fats, and salt, while being low in essential nutrients. They are often designed for longer shelf life, convenience, and enhanced palatability, but are increasingly linked to various health issues. Their relationship to the nutrition and health sectors is complex and critical. While they are a major component of modern diets, especially in developed countries, their consumption is closely monitored and often discouraged by health professionals due to their association with obesity, heart disease, diabetes, and other chronic health conditions. The increasing focus on ultra-processed foods in nutritional research and public health initiatives reflects a growing concern about their impact on global health patterns and the importance of promoting healthier, more natural dietary choices. This attention underscores the need for comprehensive food policies and educational efforts aimed at reducing the consumption of these products in favour of whole, minimally processed foods.