At EWG, we've spent decades helping you make sense of what's in your produce, your products and your home. Today we're thrilled to introduce you to Fed UP!, a science-first movement of doctors, scientists and educators taking on ultra-processed food. We're proud to be one of their resource partners.

Contributors to Fed UP! include Carlos Monteiro, Ph.D., who coined the term "ultra-processed food," and Marion Nestle, Ph.D., one of the country's most respected voices on food, nutrition and public health. Read more about who they are →

Here's what you can expect to see from EWG and Fed UP!: the latest science and research on ultra-processed food, explained in plain language, plus practical ways to make better choices for you and your family.

To get the latest as it happens, join the movement and follow Fed UP! on Instagram and Facebook.

A newly published case study traces how Philip Morris used cigarette-industry consumer research and product design to develop Low-Fat Lunchables after acquiring Kraft and General Foods.

University of Michigan researchers analyzed nearly 300 foods and found a clear pattern: Those hardest to stop eating combine refined carbs, fat and calories in ways that strongly engage the brain's reward system. The takeaway: This is engineering, not a lack of self-control.

Fed UP! breaks down what makes a food "ultra-processed" – and why it matters – in a quick, shareable format on Instagram.

Know your environment. Protect your health.