Technology behind Junk Foods
According to Bob Drane, former vice president for new business strategy and development at Oscar Mayer, human brain craves for Sugar, Fat and Salt.
So food products which make use these ingredients help in gluing the customer and “Our limbic brains love sugar, fat, salt.… So formulate products to deliver these. Perhaps add low cost ingredients to boost profit margins.
Then “super size” to sell more.… And advertise/promote to lock in “heavy users.” —Bob Drane, former vice president for new business strategy and development at Oscar Mayer.
From this statement, it is clear that foods containing Sugar, Fat and Salt appeal most to the human brain. Armed with this knowledge, the fast food companies design feel good foods and hook so many of us, particularly, the younger generation.
It is the right combination of these that is important. The malaise of obesity is the result of those extra pounds generally come from the over consumption of soft drinks, snack foods, and fast foods.
Of course, the food companies do not want their customers obese because in that case they may start avoiding the fast food. But they want the “stomach share” in the food market.
But processed-food companies increasingly turn to their legions of scientists to produce foods that we can’t resist. These food geeks tweak their products by varying the levels of the three so-called pillar ingredients—salt, sugar, and fat.
It turns out that although we generally do like such food more but after a certain intake, we like to take less. That optimum amount of salt, sugar, or fat is called the “Bliss Point”.
Scientists also adjust these ingredients as well as factors such as crunchiness to produce a mouth feel—that is, the way the food feels inside a person’s mouth—that causes consumers to crave more.
Technologists can also induce a flavor burst by altering the size and shape of the salt crystals themselves so that they basically assault the taste buds into submission.
The formula of successful junk-food science is the vanishing calorific density. Such food melts in your mouth so quickly that the brain is fooled into thinking it’s hardly consuming any calories at all, so it just keeps snacking.
In the process, packaged-food scientists want to avoid triggering sensory-specific satiety, the brain mechanism that tells you to stop eating when it has become overwhelmed by big, bold flavors.
Instead, the real goals are either passive overeating, which is the excessive eating of foods that are high in fat because the human body is slow to recognize the caloric content of rich foods, or auto-eating: that is, eating without thinking or without even being hungry. (The opposite problem is being overhungry, where you’re so ravenous that you’ll basically eat anything that’s put in front of you.)
Either way, if you end up with a food baby, a distended stomach caused by excessive overeating, you’ve made a fast-food executive somewhere very happy.
All this is explored by Pulitzer award winning Journalist Michael Moss in his book “Salt Sugar Fat: How the Food Companies Hooked Us”