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"Ultra-processed foods" as a book category covers works that explore the manufacture, composition, cultural role, and consequences of industrially formulated foods—those made from refined ingredients, additives, and flavorings rather than whole foods. Titles in this category range from investigative exposés and popular-science accounts that explain the chemistry, marketing and public-health debates, to policy analyses, academic studies, consumer guides and practical cookbooks that promote whole‑food alternatives. Common themes include the history and economics of food manufacturing, nutrition science and epidemiology, regulatory and corporate practices, social equity and food access, and personal or community responses. These books aim to inform readers about how ultra-processed products are made and marketed, the evidence and controversies around their health and environmental impacts, and practical or policy solutions for healthier food systems.

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