Processed food has become a staple for many South African households. It is familiar, affordable and quick to prepare, and for families under pressure from rising living costs, it is often the most realistic option when time and money are limited.
But behind the convenience and colourful packaging lies a growing concern: do consumers really know what they are eating?
Many processed products come with long ingredient lists packed with additives, preservatives, flavour enhancers and colourants, often difficult to pronounce and harder to understand. Yet these foods are eaten regularly, sometimes daily, by adults and children alike.
Brand recognition and availability often create a sense of trust, with many assuming that food sold on store shelves must be safe.
Health experts, however, are increasingly warning that ultra-processed foods are linked to long-term health risks, including obesity, diabetes, heart disease and potential developmental concerns in children. In a country already battling rising levels of non-communicable diseases, this has intensified scrutiny around the role processed food plays in everyday diets.
Dietitian Carinné Adams explained that not all processed foods are harmful and that important distinctions need to be made.
“There are different classification groups when we talk about processed foods. Some processed foods include canned foods with added salt or oil for preservation, or items like bread and pasta. These are not bad foods. But ultra-processed foods are different, many of their nutrients have been stripped away and replaced with additives, chemicals and flavourings designed to keep people hooked. Those foods often have little to no nutritional value.”
Listen to the full interview with Carinné Adams below:
The issue, however, is far more complex than individual choice. For many families, fresh and minimally processed food is expensive, difficult to access or time-consuming to prepare. When budgets are stretched and multiple mouths need feeding, convenience often outweighs health considerations.
Professor Julian May, Director of the Centre of Excellence in Food Security, says this reality reflects broader systemic failures rather than poor decision-making by households.
“Poor people are struggling to feed their families, and they want to feed them well. When cheaper food is the least healthy option, it’s not a failure of their values, it’s a failure of the system. People want to do right by their children, but if ultra-processed food is the most affordable option, that’s what they may turn to.”
Listen to the full interview with Prof May below:
VOC News
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