Hess vs Hall: Two Different Approaches to Menu Design Using Ultra-Processed Foods Generate Large Differences in Caloric Density by Richard Black, Shazia Sathar, Silvia Berciano, Shavawn Forester

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Redefining Healthy: The Impact of FDA’s Updated Healthy Claim Criteria on Commercial Packaged Foods by Richard Black, Matt Maxwell, Silvia Berciano, Shazia Sathar

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A New Ingredient Focused Food Database: Examining Common Artificial Ingredients and Their Combinations in Processed Foods Using WISEdata™ by Richard Black, Silvia Berciano, Tolga Erdogus, Shazia Sathar, Mike Schmitt, Michelle Sundquist

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WISEcode Ultra-Processed Food (Wc-UPF™): A Data-Driven Precision Tool for Evaluating and Categorizing Processed Foods by Silvia Berciano Benitez, Shazia Sathar, Shavawn Forester, Emily Jennings-Dobbs, Richard Black

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Ultra-Processed Foods Are Not All Alike: A Novel, Objective Approach to Differentiate Among Processed Foods Including Those Classified As NOVA 4 by Richard Black, Silvia Berciano, Shazia Sathar, Shavawn Forester, Emily Reyes, Zhaoping Li, Britt Burton-Freeman, Adam Drewnowski

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