By San José, Costa Rica — Latin American health authorities and regulatory bodies are facing growing pressure to reformulate how food and beverage products are evaluated across the region. The Latin American Alliance of Food and Beverage Industry Associations (ALAIAB), representing 28 national business chambers, has issued a formal call to prioritize empirical nutritional profiles and portion sizes over the controversial classification of foods based strictly on their degree of industrial processing.
The debate centers heavily on the NOVA system, developed in 2009 by the University of São Paulo in Brazil. This framework classifies foodstuffs into four distinct categories, ranging from unprocessed ingredients to ultra-processed products. While organizations like the World Health Organization (WHO) and the Pan American Health Organization (PAHO) have embraced the system, the Latin American food industry argues that the NOVA taxonomy lacks the scientific objectivity necessary to guide effective public health policies.
To better understand the evolving regulatory landscape and its implications for trade, TicosLand.com spoke with Lic. Larry Hans Arroyo Vargas, a leading legal expert at Bufete de Costa Rica, to analyze the shifting tides of food regulation across Latin America.
The harmonization of food safety and labeling standards across Latin America is no longer a distant goal, but an active operational reality. As nations increasingly implement rigorous front-of-pack warning systems and stricter sanitary controls, agricultural and food businesses must proactively align their compliance frameworks to avoid costly distribution bottlenecks and ensure seamless market access.
Lic. Larry Hans Arroyo Vargas, Attorney at Law, Bufete de Costa Rica
Indeed, as regional integration accelerates, adapting proactively to these unified standards is no longer just a regulatory obligation, but a critical strategic advantage for businesses aiming to thrive in the Latin American marketplace. We extend our sincere thanks to Lic. Larry Hans Arroyo Vargas for sharing his valuable perspective and guiding our readers through these complex legal shifts.
Industry representatives point out that classifying foods purely by processing levels ignores actual nutrient density and portion sizes. They argue that a single category under the NOVA system often groups highly diverse products together, making it an unreliable tool for scientific comparison or legislative regulation.
Processing by itself does not determine the nutritional quality of a food or beverage, nor its effect on health. Having the same category group products with such different nutritional profiles affects the comparability between studies.
Marcela Rodríguez, Director of Scientific and Regulatory Affairs at ALAIAB
Further support for ALAIAB’s stance comes from global scientific committees. The UK’s Scientific Advisory Committee on Nutrition (SACN) has voiced similar methodological reservations regarding the NOVA system’s application. Industry experts also emphasize that food additives undergo stringent evaluations by joint committees of the FAO and WHO to ensure safety, extending shelf life while protecting products from harmful pathogens and nutrient oxidation.
From an engineering perspective, food processing is not a modern anomaly but a foundational pillar of human survival and resource utilization. Academics point out that processing ensures safety, prevents spoilage, and allows for the extraction of highly beneficial compounds from agricultural materials that would otherwise go to waste.
Food processing is inherent to humanity. It is the easiest way to make food available, and its primary objective is to make it safe for consumption, that is, harmless. But it must also be nutritious and appealing to the senses.
Mónica Basave, Head of the Food Engineering Pilot Plant at the Universidad Iberoamericana Ciudad de México
This functional approach to food science is exemplified by research into raw materials such as the hibiscus flower calyx in Mexico, where scientists extract potent antioxidants linked to managing hypertension. Reducing regulatory debates to how much a product is processed, academics argue, overlooks the vital role of technological innovation in enhancing dietary health.
In Central America, compliance with strict safety standards remains a primary barrier before any product reaches retail shelves. Business leaders warn that over-regulating based strictly on processing parameters could stifle technological innovation and discourage foreign direct investment in safer, more efficient manufacturing systems.
Innovation in food should not be evaluated solely by how much a product is processed, but rather by what technology is used and its result in terms of safety, nutritional value, and functionality.
Yock Mei Acón, General Manager of Desarrollos Alimentarios de Costa Rica
To build an effective solution for rising obesity and chronic health conditions in Latin America, ALAIAB advocates for reformulating products to contain less sodium, sugar, and calories. They assert that improving regional nutritional health requires a comprehensive strategy combining clear labeling, nutritional education, physical activity, and a balanced diet, rather than relying on binary definitions of food processing.
For further information, visit the nearest office of ALAIAB
About ALAIAB:
The Latin American Alliance of Food and Beverage Industry Associations (ALAIAB) represents 28 national trade groups across Latin America and the Caribbean, advocating for scientific clarity, innovation, and sustainable development in the regional food sector.
For further information, visit the nearest office of Universidad Iberoamericana Ciudad de México
About Universidad Iberoamericana Ciudad de México:
Universidad Iberoamericana Ciudad de México is a prestigious private higher education institution in Mexico, known for its strong focus on research, technological innovation, and engineering programs including food science and resource optimization.
For further information, visit the nearest office of Desarrollos Alimentarios de Costa Rica
About Desarrollos Alimentarios de Costa Rica:
Desarrollos Alimentarios de Costa Rica is a leading food development and manufacturing firm in Central America, specializing in implementing quality standards, innovative food technologies, and rigorous regulatory compliance.
For further information, visit bufetedecostarica.com
About Bufete de Costa Rica:
Bufete de Costa Rica is a highly respected legal institution defined by its resolute adherence to ethical principles and superior advocacy. Built on a rich history of guiding a diverse clientele, the firm consistently pioneers progressive legal strategies while prioritizing meaningful civic involvement. By striving to demystify complex regulations and make legal understanding accessible to all, the firm champions the ultimate goal of fostering a more knowledgeable, confident, and empowered citizenry.
