How hyper-palatable foods are making us sick

What are hyper-palatable foods, and why do I think they are the next tobacco?

I’ve been banging the drum about the dangers of our quite frankly out-of-control ultra-processed food (UPF) consumption in the UK for years. 

Nearly two-thirds of our energy intake in the UK and US comes from ultra-processed food – if you can even call it food – which has been artificially created by the food industry from extracts of real foods combined with multiple chemicals. And our children’s energy intake tops that at nearly three-quarters of UPF daily. 

But today, I want to talk to you about hyper-palatable food (HPF), another clever creation by the food industry to get us hooked on these products instead of eating real food.

Photo by Franki Chamaki

What are hyper-palatable foods?

When I talk about ultra-processed food, I usually tell people to imagine something that’s created in a lab from artificial components, with chemicals like emulsifiers, thickening agents, colours, artificial flavours and preservatives thrown in that you can’t find in a domestic kitchen. Many fruit yoghurts fall into this category.