California has taken a concrete step toward helping shoppers identify packaged foods that avoid heavy industrial processing. Governor Gavin Newsom signed Assembly Bill 2244 on Sept. 28, establishing a voluntary certification program for products that qualify as non-ultra-processed. The move arrives as federal agencies continue work on a national definition of ultra-processed foods, leaving states to chart their own course for now. The new measure directs the California Department of Public Health to create an accreditation system for third-party certifiers. Food manufacturers will be able to apply for the right to display a “non-ultra-processed certified” label once the framework is in place. State officials must complete the accreditation of those agents by June 1, 2029, giving the industry several years to prepare applications and adjust formulations if they choose to pursue the designation.
Why the timing matters
Ultra-processed foods have drawn increasing scrutiny from researchers and public health officials for their potential links to diet-related conditions. Without a uniform federal standard, California’s program offers one of the first state-level mechanisms for distinguishing products that meet a yet-to-be-finalized non-UPF criteria. Manufacturers selling in the state will gain a clear pathway to signal compliance, while retailers and consumers receive an additional point of reference on store shelves. The law stops short of mandating the label or restricting sales of any products. Participation remains optional, which keeps the focus on information rather than prohibition. Industry groups have already begun reviewing the certification process outlined in the statute.
Related measures signed the same day
Newsom also approved several companion bills aimed at improving transparency and nutrition options in restaurants and public institutions. One requires chain restaurants, starting in 2029, to place an added-sugar icon next to beverages that exceed defined thresholds. Another directs those same chains to offer at least one children’s meal that stays under 550 calories and includes specified servings of fruits, vegetables, or other qualifying items. Restaurants must begin training staff on the new standards by mid-2027. A third measure expands the reach of the state’s Office of Farm to Fork. It tasks the office with increasing supplies of whole or minimally processed California-grown foods to schools and underserved communities, while creating a list of approved vendors that follow climate-smart production practices. Public institutions will be encouraged to use that vendor list for procurement.
Broader context for shoppers and producers
The package of laws reflects California’s ongoing effort to make whole and minimally processed foods more visible and accessible. Officials have framed the changes as part of a shift from reactive health care toward prevention through better daily choices. Manufacturers that already emphasize shorter ingredient lists may find the non-UPF pathway relatively straightforward, while others may need to reformulate or forgo the label. Because the program is still years from full operation, the immediate impact on grocery carts will be limited. Over time, however, the label could become a recognizable cue for consumers seeking to reduce ultra-processed items without having to scrutinize every ingredient panel. The state’s approach may also influence similar efforts elsewhere as the federal definition moves closer to finalization.
AI Disclaimer: This article was created with the assistance of AI tools and reviewed by a human editor.