Scientists engineer products to hit consumers' "sensory specific satiety" from "summary" of Salt Sugar Fat by Michael Moss
Scientists are not content with simply making products taste good. They go a step further by engineering products to hit consumers' "sensory specific satiety." This concept refers to the tendency for people to get tired of a particular flavor or food when they consume it repeatedly. In essence, sensory specific satiety is the reason why we can only eat so many potato chips or candy bars before we start craving something different. Food scientists understand this phenomenon well and use it to their advantage when formulating products. By carefully calibrating the levels of salt, sugar, and fat in a food item, they can create a perfect balance that keeps consumers coming back for more. These ingredients are known to trigger pleasure centers in the brain, leading to a feeling of satisfaction and enjoyment. However, the downside of hitting consumers' sensory specific satiety is that it can lead to overconsumption. When a food product is designed to be irresistible, it's easy for people to eat more than they intended. This can contribute to weight gain and other health issues, especially when these products are high in salt, sugar, and fat. Despite the potential negative consequences, food companies continue to engineer products in this way because it drives sales. The goal is to create foods that are so appealing that consumers keep coming back for more, even if it means sacrificing their health in the process. As long as people are willing to buy these products, the companies will keep making them – regardless of the impact on public health.- Scientists manipulate the levels of salt, sugar, and fat in food products to exploit consumers' sensory specific satiety. This practice can lead to overconsumption and health problems, but it remains a common strategy in the food industry due to its effectiveness at driving sales. As consumers, it's important to be aware of these tactics and make informed choices about what we eat.
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