 This paper outlines a methodology for categorizing food items according to their level of processing into four NOVA groups. The authors use data from three different cohort studies to compile a comprehensive list of food items. They then divided these items into two categories, primary and ultra-processed, using a four-step process. In the first step, the authors created a complete food list from the FFQs. Next, they assigned each item to one of the four NOVA groups. If there was disagreement between the researchers, the item was shortlisted for further discussion. Finally, the authors discussed the shortlisted items with experts and consulted additional resources such as research dieticians and cohort-specific documents to help them make decisions. Ultimately, over 70% of the food items were assigned to a NOVA group. The remaining items were shortlisted for further discussion and eventually categorized as either primary or ultra-processed. The authors concluded that this methodology can be used to identify food items that fall under the umbrella of ultra-processed. This article was authored by Niha Kampa, Sinara Rosato, from Philippe Druinchartier, and others.