# Amy’s Kitchen Launches Campaign Against Ultra-Processed Food Myths The brand promotes its new Non-UPF Verified certification to health-conscious consumers nationwide. - **Source:** [Marketing Dive](https://www.marketingdive.com) - **Published:** 2026-10-19 - **Topic:** [Marketing](https://brifing.si/c/marketing) - **Original article:** - **On Brifing:** https://brifing.si/s/c072902c-95bb-4904-862d-7dbec84772e4 ## New Non-UPF Certification Strategy Amy’s Kitchen, established in 1988, has secured a Non-UPF Verified certification from the Non-GMO Project. This initiative aims to educate shoppers on the definition of ultra-processed foods. By positioning itself as a healthy yet convenient alternative, the brand seeks to differentiate its frozen product range from standard ultra-processed market offerings. ## Campaign Launch and Reach The five-week campaign began in early October at Santa Monica’s Third Street Promenade with a 40-foot installation. Projections on the Clock Tower Building highlighted the anti-UPF message. The effort targets health-conscious consumers aged 24 to 44, running through November 15 to maximize visibility during this specific promotional window for the brand. ## Retail Media and Conversion The brand is utilizing MikMak for retargeting, enabling a direct add-to-cart function for consumers. Starting October 15, the campaign expanded into Whole Foods Market locations. This includes in-store digital advertisements and targeted digital placements via Amazon DSP, bridging the gap between consumer awareness and immediate purchase actions at the retail level. ## In-Store Educational Assets To improve physical shelf presence, Amy’s Kitchen deployed various assets including freezer clings, floor decals, shelf talkers, and strings. These materials are designed to clarify the new designation for shoppers. By providing clear visual cues, the brand attempts to simplify complex nutritional information directly at the point of purchase in stores. ## Challenging Economic Perceptions An analysis by Dr. Lindsay Allen of Northwestern University challenges the belief that ultra-processed foods are cheaper. With annual grocery inflation potentially hitting 2.7% due to rising fuel costs, the brand aims to position minimally-processed options as a better long-term bargain. This economic argument addresses the primary financial concerns of American shoppers. ## Consumer Knowledge Gaps A Talker Research survey of 2,000 Americans revealed that nine in ten respondents consume ultra-processed foods unknowingly. Furthermore, half of the participants expressed uncertainty regarding the distinction between processed and ultra-processed items. This data highlights a significant knowledge gap that the brand intends to address through its current educational marketing efforts. ## Addressing Frozen Food Stigma Nearly half of the survey respondents believe frozen foods are as unhealthy as chips or cookies. Since frozen products represent a significant portion of Amy’s range, this perception poses a direct challenge. The brand uses its in-store assets to specifically combat these misconceptions and highlight the nutritional value of its frozen offerings. ## Strategic Brand Positioning By combining academic research with aggressive retail media, Amy’s Kitchen is attempting to redefine its market category. The campaign moves beyond traditional advertising by focusing on certification-led education. This approach addresses both the health concerns and the economic anxieties of modern consumers, aiming to secure long-term loyalty in a competitive market. ## Sources covering this story - https://www.marketingdive.com/news/amys-kitchen-tackles-ultra-processed-food-myths-in-national-campaign/833334/ — --- _Summary written by Brifing from the original reporting. Copyright in the original article belongs to its publisher; read the full piece at the link above._