First step to tackling this is surely to make it easier to identify what is a UPF and what isn't?
I'm reasonably clued-up on food and nutrition, but there's far too many grey/no idea areas between what I 100% know are absolutely not UPF and 100% know are.
WRT to, say, ready-meals, there's a huge difference along the scale of these. Some won't be UPF.