Behind reassuring packaging and promises of naturalness, baby food hides a reality far more industrial than it appears. A recent survey conducted by 60 Million Consumers reveals that nearly six out of ten baby foods are ultra-processed. This is a worrying finding for products meant to support children's first steps in eating, at an age when nutritional needs are crucial. The study analyzed 165 products widely available in supermarkets. The verdict is clear: 58,2% of these products are considered ultra-processed, with even higher proportions in certain categories. Dairy desserts almost always reach this level of processing, illustrating a significant trend in the infant food industry. These products, often presented as balanced, organic, or without added sugar, actually rely on complex industrial processes that are largely invisible to the consumer. This situation is partly explained by a regulatory blind spot. While regulations governing infant food are strict regarding additives, pesticides, and nutritional composition, they do not establish a clear framework for the degree of food processing. In the absence of an official and universally accepted definition of ultra-processed food, manufacturers have considerable leeway.
An invisible but very real transformation
Ultra-processed foods are distinguished by the use of reconstituted ingredients and industrial techniques that profoundly alter the structure of the products. Modified starches, reconstituted oils, protein isolates, and processes such as extrusion are among the commonly used tools. These are often supplemented with substances designed to improve texture, flavor, or preservation, without providing any direct nutritional benefit. In adults, numerous studies have already established a link between the consumption of ultra-processed foods and an increased risk of obesity, cardiovascular disease, and metabolic disorders. In children, scientific data remains more limited, but existing research associates these products with problems such as early childhood caries and excessive weight gain. The lack of long-term data does not, therefore, mean the absence of risk, especially since exposure is beginning at increasingly younger ages. The main problem lies in consumer information. Currently, no labeling system allows for the clear identification of an ultra-processed food. As the French Agency for Food, Environmental and Occupational Health & Safety (ANSES) points out, the lack of an official definition prevents any formal recommendations for the public. The Nutri-Score, often highlighted, focuses on nutritional quality but does not indicate the degree of processing. However, the experts interviewed emphasize the widespread presence of markers of ultra-processed foods in baby products. Certain ingredients, absent from typical home cooking, should raise red flags for parents when they appear on an ingredient list. This applies to savory dishes as well as desserts, and even more so to the infant snacks that have recently appeared on the market.
Strict regulations that let the essentials through
Infant food is subject to stricter regulations than food for adults. The number of permitted additives is severely limited, colorings are prohibited, and pesticide levels are extremely low. Manufacturers must also adhere to precise levels of protein, fat, iron, and vitamin D, tailored to the physiological needs of young children. However, these requirements do not constitute a safeguard against ultra-processing. The investigation shows that technical constraints are often cited to justify the addition of thickeners or processed ingredients, particularly to achieve textures suitable for spoon-feeding. At the same time, some brands manage to offer less processed products, demonstrating that the systematic use of these processes is not inevitable. The debate now extends beyond infant food. While ultra-processed foods are the subject of growing international concern, several dozen scientists recently warned of their potential health effects in a publication in The Lancet. However, the French national strategy on food and nutrition still does not set any clear target for reducing these products.
