New Zealand's diet crisis: Ultra-processed foods dominate shelves and health risks

Ultra-processed foods now make up a large share of New Zealand's diet, with about 70% of packaged supermarket products falling into this category. These foods have been linked to serious health risks, including 18% of premature deaths and disabilities caused by poor diets and excess weight. Yet the country has not measured its consumption of these products since 2008.

Ultra-processed foods, or UPFs, are industrial formulations made from cheap, chemically modified ingredients and additives. They often contain little to no whole food and are designed for long shelf life and convenience. Common examples include soft drinks, crisps, sugary snacks, and ready meals.

Originally developed as military rations around 70 years ago, UPFs have since spread globally. In New Zealand, their share of total food and drink imports climbed from 9% in 1990 to 22% in 2023. If trends mirror those in Australia and Canada, around half of the population's energy intake may now come from these products. Beyond health concerns, UPFs also harm the environment. Their production relies heavily on plastic packaging, water, and energy. High consumption has been tied to a greater risk of chronic diseases, obesity, and early death. Despite these risks, New Zealand has not conducted a national nutrition survey since 2008. Without updated data, the exact scale of UPF consumption remains unclear. No specific policies or guidelines have been introduced in New Zealand—or in comparable countries like Australia and Canada—to reduce their intake.

The rise of ultra-processed foods in New Zealand's diet coincides with growing health and environmental problems. With no recent surveys or policy measures in place, the country lacks clear data on consumption levels. The long-term effects of high UPF intake continue to pose challenges for public health and sustainability.