“Snacking on the go and eating in front of the TV have become daily habits,” notes Melissa Snover, nutritionist and founder of Rem3dy Health. “This often leads to reckless eating, overconsumption and less nutrient-dense food choices. When we’re distracted, we tend to gravitate toward UPFs high in sugars, salt, and unhealthy fats because they’re quick, convenient, and taste good. This pattern disrupts our connection to hunger cues, making it easier to overeat and harder to make deliberate, nutritious choices.

Great gastronomy has learned new tricks

Can food be addictive? According to a study by the American Society of Nutrition, certain highly processed foods are more effective at activating reward-related neural systems than less processed foods. Filled with refined carbs and fats, these are the foods we associate with strong cravings and struggle to stop eating, even when we’re full.

We also have a much wider choice of foods, which seems positive. But is this really the case? “Since the early 2000s, we have seen a dramatic increase in the variety of specialty foods aimed at specific diets and allergies,” observes Melissa Snover. “This is excellent news for people with allergies or those following a restrictive diet. However, many foods processed for these groups contain bulking agents, added sugar and salt, flavor enhancers and other additives, meaning they are far less healthy than their original versions.

Plant-based burgers are a good example. “These often rely on processed oils, starches, bulking agents and other additives to mimic the texture and taste of meat,” Snover continues. “They may be higher in sodium and include ingredients like methylcellulose, a chemically modified form of cellulose.” And are we laughing about instant mash, which is essentially dehydrated potatoes? Maybe these days the joke is on us.

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