How Food Companies Engineer Cravings

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How Food Companies Engineer Cravings

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Why does a bag of chips that you opened intending to have just a few end up being half or fully consumed? Why does the drive-through feel so much more compelling than the grocery store at the end of a long day? Why do the foods that nutritional science consistently identifies as the most damaging also happen to be the ones that most people find the most difficult to resist? The answer is not weakness of character. It is not a lack of self-discipline or a failure of willpower. Those explanations are convenient for the food industry because they locate the problem entirely within the individual consumer and leave the product itself completely off the hook. The real answer is that you are not struggling against your own appetites. You are struggling against a multibillion-dollar research and development enterprise that has spent decades reverse-engineering the human reward system and optimizing its products to exploit every vulnerability in it. That is not hyperbole. It is the literal description of what food company research and development departments have been doing since at least the nineteen sixties. And by now, they are very, very good at it. Learn more about your ad choices. Visit megaphone.fm/adchoices

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