University of Auckland Leads Groundbreaking Analysis on New Zealand's Shifting Food Landscape

The University of Auckland's School of Population Health has once again positioned itself at the forefront of public health research with a compelling new study examining the dramatic rise in ultra-processed food (UPF) imports to New Zealand. Led by Senior Research Fellow Kelly Garton, alongside collaborators including Professor Boyd Swinburn and international researcher Gabriela Lopes da Cruz, the retrospective analysis tracks food and beverage imports from 1990 to 2023, revealing profound changes in the nation's food supply. This work not only highlights the growing dominance of industrially formulated products but also underscores the critical role of higher education institutions in addressing contemporary health challenges through rigorous, data-driven inquiry.

Published in the open-access journal Globalization and Health on March 12, 2026, the study utilized comprehensive United Nations Comtrade data, categorizing nearly 900 Harmonized System (HS) codes according to the NOVA food processing classification system. This methodology provides a robust framework for understanding how global trade dynamics influence local diets, a vital area of focus for nutrition scientists and policymakers alike.

Defining Ultra-Processed Foods: The NOVA Classification Explained

At the heart of this research is the NOVA classification, developed by researchers at the University of São Paulo and widely adopted globally, including by the World Health Organization. NOVA groups foods based on the extent and purpose of processing rather than nutrients alone. Group 1 includes unprocessed or minimally processed foods like fresh fruits, vegetables, grains, and meat. Group 2 covers processed culinary ingredients such as oils, butter, sugar, and salt. Group 3 encompasses processed foods like canned vegetables, cheeses, and freshly made breads, which combine Group 1 and 2 items. Group 4, ultra-processed foods, represents formulations of ingredients, often exclusively industrial, including high-fructose corn syrup, hydrogenated oils, modified starches, and additives like flavors, colors, and emulsifiers. Examples include soft drinks, packaged snacks, instant noodles, and ready-to-heat meals.

UPFs are designed for convenience, palatability, and long shelf life, but they typically offer low nutritional value while being high in energy, added sugars, unhealthy fats, and sodium. In New Zealand, where supermarkets stock products predominantly classified under NOVA Group 4—around 70% according to prior University of Auckland studies—these items shape everyday eating patterns.

Detailed Methodology: Tracking Imports with Precision

The study's strength lies in its meticulous approach. Researchers compiled annual import volumes for food and non-alcoholic beverages from 1990 to 2023 using UN Comtrade database HS codes. Each code was assigned to a NOVA group: G1 (unprocessed/minimally processed), G2 (culinary ingredients), G3 (processed foods), and G4 (UPFs), with a subgroup for UPF inputs like industrial sweeteners and refined flours. Per capita calculations adjusted for population growth, while tariff data from the World Trade Organization illuminated trade policy shifts.

This step-by-step classification ensured comprehensive coverage, capturing not just finished UPFs but also the raw industrial ingredients fueling their production. Such granularity reveals hidden dynamics in the food supply chain, empowering future interventions.

Alarming Trends: A Six-Fold Increase in Per Capita UPF Imports

The data paints a stark picture. In 1990, New Zealand imported 15.7 kilograms of UPFs per capita, comprising 8.7% of total food and beverage imports. By 2023, this skyrocketed to 103.8 kilograms per capita—over six times higher—and 21.8% of the total. UPF inputs, such as industrial sugar sweeteners (21 kg per capita in 2023, atop 47 kg of regular sugar), have dominated since 2011, outpacing other categories like sweetened drinks or snacks.

(Adapted from study data) For deeper insights, read the full open-access paper.

Health and Societal Impacts: Beyond the Plate

High UPF consumption correlates with obesity, type 2 diabetes, hypertension, cardiovascular disease, kidney issues, depression, and premature mortality—accounting globally for 18% of such burdens. In New Zealand, without recent national surveys (last in 2008), estimates mirror Australia and Canada: 50-60% of energy intake from UPFs. One in three households faces food insecurity, pushing reliance on cheap, calorie-dense options amid time and financial pressures.

• Obesity rates have paralleled import growth, straining healthcare.
• Environmental toll: plastic packaging, high resource use.
• Addictive formulations promote overeating via hyper-palatability.

Prior University of Auckland work, like supermarket audits showing 70% UPF dominance, reinforces these links.

Trade Liberalization: The Historical Driver

Neoliberal reforms in the 1980s-1990s dismantled tariffs, while the 1995 WTO era slashed rates to near-zero, especially post-1996 and 2007. Higher initial tariffs on processed goods favored UPF influx from high-income nations, transforming Kiwi pantries. This context explains why UPFs, born as WWII rations and marketed aggressively by tobacco giants, penetrated Pacific markets including New Zealand.

University of Auckland's Nutrition Excellence: Programs and Expertise

Waipapa Taumata Rau excels in training future leaders via its Nutrition and Dietetics programs. Undergraduates pursue Bachelor of Science in Nutrition, gaining skills in clinical, community, and public health settings through 20 weeks of placements. Postgraduate options include Master of Nutrition and Dietetics and PhDs exploring dietary behavior, clinical nutrition, and policy. The School of Population Health, home to Garton and Swinburn, fosters interdisciplinary work on obesity prevention and food systems.

Professor Swinburn, co-author of The Lancet's UPF series, advocates warning labels and child marketing bans—ideas echoed in this import study. Such expertise positions UoA to influence national guidelines.

Navigating Campus Nutrition: Student Health in Focus

NZ university students mirror national trends, with diets heavy in UPFs from vending machines, cafes, and late-night deliveries. Food insecurity affects many, exacerbated by rising costs. Universities like Auckland implement wellness programs, but challenges persist. Research from Otago shows Kiwi children derive half their energy from UPFs by age 12 months, portending lifelong patterns. Campuses could lead by prioritizing whole foods in dining halls and education campaigns.

Policy Pathways Forward: Recommendations from Experts

The study urges a multipronged approach: mandatory marketing restrictions (especially for children), sugary drink levies funding healthy initiatives, salt/sugar reformulation targets, and affordability boosts for whole foods. For details, see the Lancet UPF Series, co-authored by UoA's Swinburn. Universities can amplify these via advocacy and pilot programs.

Looking Ahead: Opportunities in Higher Education Research

Future UoA projects may model policy impacts or track domestic production. PhD scholarships in nutrition invite students to tackle UPFs, blending epidemiology, economics, and equity. Collaborations with Pacific partners address regional vulnerabilities. As NZ universities restructure (e.g., Universities NZ model), nutrition research remains pivotal for sustainable health.

Photo by Yulin Wang on Unsplash

Towards a Healthier Aotearoa: The University Role

This UoA study illuminates a pivotal challenge, equipping educators, students, and policymakers with evidence for change. By fostering research excellence and practical training, New Zealand's higher education sector drives solutions to the junk food import surge, promoting equitable, nutritious futures.