In recent years, there has been increasing commentary that food processing has negative health implications, and that “ultra-processed” foods and beverages should be limited or avoided in the diet. However, the current scientific evidence shows that nutritional composition, not the degree of processing, is what matters most when it comes to health. This paper outlines the role food processing can play in supporting a healthy, balanced diet; the limitations of the current definition of “ultra-processed”; and provides an alternative perspective to address these issues.