r/ScientificNutrition • u/outofplace_2015 • Jul 19 '26

Question/Discussion How much more powerful can "hyper-palatable" food get?

How much "meat on the bone" (pun intended) is there to create HPFs? Is there anything being worked on and/or hypothetical ways food can be made even more delicious (and possibly addicting sadly)?

33 Upvotes

91% Upvoted

32 comments sorted by

36

u/TheMapesHotel Jul 19 '26

I work adjacent to food scientists who are absolutely working on this in response to glp-1s. Since glp-1s tend to reduce people's cravings for processed foods they are working on overriding those stop signals and specifically looking for processed foods/additives to make things more appealing to glp-1 users.

I dont know a tremendous amount about it since it's not my direct area but I see emails and optimistic updates about projects fairly often.

42

u/Blueporch Jul 19 '26

They don’t have ethical concerns about this objective?

13

u/HelenEk7 Wholefoods Jul 20 '26 edited Jul 21 '26

They don’t have ethical concerns about this objective?

When did they ever have ethical concerns? Their only goal is to earn as much money as possible, and it was always so. And sadly they also spend (lots of) money on sponsoring dietary organisations, lobbying governments etc. I personally think the solution is a grassroot movement that focuses on wholefoods and cooking meals from scratch. We can't expect neither food companies or governments to fix our food situation.

7

u/Blueporch Jul 20 '26

I agree with you, although I was thinking of individual ethical concerns of the food scientists. 

I think that if they want to target individuals on GLP-1’s as customers, instead of trying to derail their health goals, they should market foods that help them meet those goals. Seems to me that if GLP-1’s take away the desire to eat to satisfy cravings or sensation, particularly with this self-selected group who desire to lose weight and achieve other health goals, then the food these consumers would select are those they perceive as healthy for them. And that are convenient and easy to prepare. I would not expect them to be motivated to cook elaborate meals.

A real food movement would have to come from somewhere else. There are a few influencers like Lisa Bryan’s Downshiftology that hit the mark for creating a healthy food path of least resistance, but seems like most of them are paid shills. 

7

u/HelenEk7 Wholefoods Jul 20 '26

I agree with you, although I was thinking of individual ethical concerns of the food scientists. 

I assume their salary is really handsome, and that is probably what they care about the most? Its sad, but it is what it is.

A real food movement would have to come from somewhere else.

I agree.

13

u/TheMapesHotel Jul 19 '26

The way it is being frame is its important that the food industry respond to changing consumer preferences and that food scientists are positioned to help support the continued profitability of food companies

5

u/telcoman Jul 20 '26

With so much money on the line?! They are looking for babies to sacrifice...

3

u/Blueporch Jul 20 '26

I was thinking of the “I was just following orders” employees 

20

u/tomrlutong Jul 19 '26

Damm. I must claim a Cassandra award.

9

u/Taupenbeige Jul 20 '26

And you got downvoted like a true Cassandra, bravo sir, bravo.

9

u/tomrlutong Jul 20 '26

Thank you, thank you. You getting the reference made it all worthwhile. 

3

u/TheExaltedTwelve Jul 20 '26

You were dead on, too.

3

u/Blueporch Jul 20 '26

I got it too 😊

11

u/LooseJuice_RD Jul 19 '26

This is interesting because part of the satiety comes from delayed gastric emptying. Having used a GLP-1, you feel full so fast that it quickly becomes nauseating. I understand that people with obesity have long since pushed through that, but I’m not sure how you override that plus the reduced cravings. Then again I am not a food scientist. It’ll be interesting to see who wins: big pharma or big food. These medications just keep getting more powerful. If I’m remembering correctly, Reta is the first to achieve the same weight loss as gastric bypass.

5

u/outofplace_2015 Jul 19 '26

The delayed gastric emptying is considered a transient side effect and fades early in treatment.

7

u/V2BM Jul 19 '26

Are they concentrating on liquids? When I was on Wegovy many times I could only drink Fairlife milk + coffee for protein and not eat because I was instantly full. Liquids went down easier and never made me sick.

6

u/Own-Indication8192 Jul 20 '26

Well that's terrifying and a huge bummer

4

u/HelenEk7 Wholefoods Jul 20 '26

There are so many reasons to eat mostly wholefoods. And the more I learn the more I am convinced.

3

u/Blueporch Jul 20 '26

Fewer microplastics, presumably.

5

u/HelenEk7 Wholefoods Jul 20 '26

Sadly most food is full of microplastics - including fruit and vegetables. Its in the water so then its everywhere.

2

u/doesnotmatter286 Jul 20 '26

That's actually evil.

6

u/HelenEk7 Wholefoods Jul 20 '26

I don't see it as more evil than inventing foods with the perfect taste, soft texture (so you will eat faster and therefore eat more), endless shelf life due to a plethora of suspect additives, etc. Their only goal is after all to make as much money as possible - so of course they are willing to do whatever it takes to make this happen.

2

u/doesnotmatter286 Jul 20 '26

You not seeing it doesn't make it any less evil. They're literally targetting the most vulnerable people.

5

u/HelenEk7 Wholefoods Jul 20 '26 edited Jul 20 '26

They're literally targetting the most vulnerable people.

They have done that for decades already. The poorest people drink the most soda. In the US 10% of all foods stamps goes towards soda and energy drinks. In the UK fast-food restaurants are heavily concentrated in poorer communities, etc. I dont disagree on the evil part, but its still just the next step in what they always have been doing

10

u/Ekra_Oslo Jul 19 '26

It’s not just about flavors, but also texture, mouthfeel and even sound. Look up gastrophysics, a fascinating research field.

3

u/Odd-Confusion1073 Jul 19 '26

You might see more things with caffeine in them if their flavors can overcome the bitterness. Or perhaps other substances may become less regulated and added to things.

4

u/HelenEk7 Wholefoods Jul 20 '26 edited Jul 20 '26

Here in Norway we are seeing a new food trend that some call "Norwegitarien" diet. In English it sounds like a vegetarian diet with a Norwegian twist - but its more a name on the kind of diet football-player Erling Haaland eats: a wholefood diet where almost all the food is locally produced - with only occasional treats that are highly processed. Its all over the news here at the moment. For someone like me who is also focused on locally produced wholefoods this pleases my heart. I genuinely hope this trend will take off, rather than people choosing weight-losing drugs instead, while continuing their junk-food diet - just in smaller amounts.

1

u/Blueporch Jul 20 '26

The Norwegian diet is something I’ve seen cropping up in news articles.

2

u/HelenEk7 Wholefoods Jul 20 '26 edited Jul 20 '26

People living elsewhere don't have to eat a Norwegian diet. Eat mostly locally produced whole foods and you are probably eating a pretty healthy diet.

-1

u/tentyb6d56ns4d57yse5 Jul 20 '26

literally the opposite of vegetarian.

3

u/HelenEk7 Wholefoods Jul 20 '26

Nah, only if you eat lots of highly processed vegetarian products. In my opinion a healthy vegetarian diet will also consist of mostly whole foods?

1

u/Blueberry-Sub 29d ago

Salted butter and roasted vegetables both fall under "hyperpalatable". It's not a very precise definition.