The concept of ultra-processed food (UPF) is now 10 years old. It is part of an overhaul of the classification of foods according to their degree of processing rather than their nutrient content. The 20 or so studies in humans show a positive associatioin between UPF consumption and increased risk of several chronic pathologies and metabolic deregulations. In addition, UPF appear to be hyperglycaemic, poor in protective compounds poorly satiating and containing compounds foreign to the human body. The concept of UPF is also today the subject of many criticism. The purpose of this article is to discuss the relevance of the UPF concept based on science and therefore the NOVA classification, from which it comes, particularly in light of these criticisms, based on the holistic or reductionist perspective. Thus, does reclassifying foods according to their degree of processing bring a new light on nutrition?