Foodservice operators are increasingly aware of — and opinionated about — ultra-processed foods and beverages, but their behavior is far more nuanced than headlines suggest. Based on a November 2025 survey of 410 restaurant and on-site operators, this CORG research reveals that nearly 8 in 10 operators are at least somewhat familiar with ultra-processed foods, and most actively try to limit them where possible. However, ultra-processed products remain operationally necessary across many segments, especially K-12, healthcare, and on-site dining. Operators define ultra-processed foods not just by processing, but by ingredient cues like artificial additives, long ingredient lists, and high sugar, fat, or sodium — creating a clear perception gap between what manufacturers produce and how operators categorize products on their menus.

For foodservice manufacturers, this study pinpoints where real opportunity exists. The data identifies specific categories that carry the strongest “ultra-processed” stigma, highlights ingredients operators are actively avoiding, and surfaces where products sit on a spectrum from minimally to ultra-processed — revealing white space for reformulation, cleaner positioning, and smarter communication. Just as importantly, it shows how operator attitudes differ by segment, familiarity level, and emerging initiatives like MAHA and Non-UPF standards. This report equips manufacturers with actionable insight to protect existing business, guide innovation pipelines, and help operators balance convenience, consistency, and health perception — before the ultra-processed conversation forces reactive change.