"Ultraprocessed" is arguably the more important term. While also formally defined, a rule of thumb is that if the average person can't make it in their kitchen, it's ultraprocessed. These are chemicals chemicals that are used to emulsify or stabilize ingredients, preservatives, and chemicals used to improve mouthfeel and texture: like lecithin, polysorbate, sodium benzoate, maltodextrin, partially hydrogenated oils, sodium phosphates, etc. — there are tons of them. Some of them have been implicated in causing gut inflammation.