Variation in processing level, energy, and critical nutrients in raw materials from different commercial brands

<title>Abstract</title> <p>Given the increase in the consumption of meals eaten outside the home and the consequent rise in noncommunicable chronic diseases, providing the population with food of adequate nutritional quality has become essential. This study aimed to evaluate the processing level and the variation in energy, fat and sodium content of raw materials from different commercial brands. A total of 38 types of raw materials used in a commercial food service in southern Brazil were selected and classified as processed or ultra-processed. Food labels from five different brands were analyzed for each type of raw material, totaling 190 products. Of these, 63.2% were classified as ultra-processed, 36.3% were high in sodium, and 55.2% were high in saturated fat. Energy and sodium showed the greatest variation across brands in all food groups. These findings highlight the importance of establishing supplier selection criteria that incorporate assessment of the nutritional composition of raw materials used in the production of meals for communities, as products from different brands may present differences in critical nutrients concentration, with potential public health implications.</p>