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 feelin...
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