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Food industry manipulates tastes, textures, and smells from "summary" of The End of Overeating by David A. Kessler

The food industry has mastered the art of creating foods that are irresistibly appealing to our senses. They manipulate tastes, textures, and smells in order to keep us coming back for more. These manipulations are carefully calculated to trigger pleasure in our brains, making us crave these foods even when we are not hungry. When we eat foods that are high in fat, sugar, and salt, our brains release dopamine, a neurotransmitter associated with pleasure. The food industry knows this, and they have designed their products to deliver a powerful dopamine hit with every bite. This creates a cycle of addiction, as we seek out these foods in order to experience that pleasurable sensation again and again. In addition to manipulating our taste buds, the food industry also plays with textures and smells to make their products more appealing. They know that certain textures, like the crunch of a potato chip or the creaminess of ice cream, can be incredibly satisfying. By carefully engineering these textures, they make their products more difficult to resist. Smells also play a crucial role in our enjoyment of food. The food industry uses artificial flavors and scents to enhance the aroma of their products, tantalizing our senses and making us more likely to indulge. These smells can trigger memories and associations that make us crave these foods, even if they are not particularly nutritious. In this way, the food industry uses a combination of tastes, textures, and smells to create products that are almost impossible to resist. They exploit our brain chemistry and our sensory experiences to keep us coming back for more, even when we know that these foods are not good for us. By understanding how these manipulations work, we can begin to break free from the cycle of overeating and make healthier choices for ourselves.
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    The End of Overeating

    David A. Kessler

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