From yoghurt and bread to protein bars and sauces, not all ultra-processed foods are created equal. The smartest approach is small, repeatable supermarket swaps – and a better understanding of what matters and what really doesn’t, writes Hannah Twiggs S upermarkets in January look healthier than ever: labels covered in green traffic lights and protein percentages, whole aisles devoted to meat-free nuggets and plant-based sausages , yoghurts promising gut health and granolas offering slow-