How Processed Food Is Engineered To Be Irresistible

Investigative reporter Michael Moss has spent many years uncovering just what it is about processed and fast food that makes it so hard for many of us to resist.

This is the final podcast of three that I am doing in conjunction with the  International Food addiction Consensus conference held on 17^th May.

Michael says he now believes from his decades of research, that particular combinations of  flavour, texture, fat, protein and carbohydrates can create food that has the potential to be addictive.

He argues the evidence is clear and believes the food industry is facing the same challenges the tobacco industry once faced, when it argued cigarettes were not addictive.

Michael Moss is a Pulitzer Prize winning journalist. He's a former investigative reporter for The Wall Street Journal and New York Times. And he's written two best-selling books about processed and fast food, the most recent is Hooked: Food, Free Will And How The Food Giants Exploit Our Addictions (US title) published by Random House; Hooked: How Processed Food Became Addictive (UK title) published by Ebury Publishing.

The host of the podcast, Liz Tucker is an award winning medical journalist and former BBC producer and director.  You can follow Liz on Twitter at https://twitter.com/lizctucker and read her Substack newsletter about the podcast at https://liztucker.substack.com

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