But many people are beginning to wonder: are these foods simply tasty, or are some of their additives designed to keep us coming back for more?
While “addiction” is a strong word, there’s growing discussion among researchers and nutrition experts about how certain additives, combined with highly processed ingredients, may influence cravings and eating behaviour.
Here’s what we know so far.
What Makes a Food ‘Ultra-Processed’?
Ultra-processed foods (UPFs) typically contain:
Artificial flavours
Colourings
Emulsifiers
Sweeteners
Texture enhancers
Preservatives
Refined oils and starches
They’re often created to be irresistibly palatable, think uniform crunch, melt-in-the-mouth texture, or that perfect salty-sweet balance. These sensations don’t happen by accident.
The Science of Craving and Reward
Our brains are wired to seek out foods high in fat, sugar, and salt, survival mechanisms from a time when calories were scarce. UPFs often combine all three in a way that rarely occurs in nature, stimulating the brain’s reward pathways more intensely than whole foods.
Some key concepts:
1. Hyper-palatability
Foods engineered with the ideal mix of sugar, fat, and salt can trigger dopamine release, the same neurotransmitter involved in pleasure and reward. This can reinforce habitual eating, even when we’re not hungry.
2. Rapid absorption
Highly processed carbohydrates and sugars are digested quickly, causing glucose spikes and crashes. This roller-coaster effect can leave you reaching for another quick fix.
3. Sensory manipulation
Additives such as flavour enhancers and artificial aromas can amplify taste beyond natural levels. They create strong sensory associations, making certain foods feel “comforting” or “irresistible”.
Are Specific Additives Fueling the Problem?
There’s no single additive officially recognised as “addictive”, but several commonly used ingredients may contribute to overeating when combined within UPFs.
Sweeteners
Some studies suggest artificial sweeteners may intensify sugar cravings by maintaining a preference for very sweet tastes, even when calorie-free.
Flavour enhancers
Additives such as monosodium glutamate (MSG) can boost savoury flavours. For some, this enhances satisfaction; for others, it may encourage overconsumption.
Emulsifiers and stabilisers
Used to improve texture, these may alter gut microbiome balance in ways that affect hunger and fullness signals — an emerging area of research.
High-fructose ingredients
Fructose is processed differently by the body and may affect appetite hormones, potentially skewing satiety cues.
It’s crucial to note: none of these are addictive in the same sense as nicotine or alcohol. Instead, it’s the combination of additives, processing methods, and engineered flavour profiles that may lead to compulsive-style eating.
Why Ultra-Processed Foods Are Hard to Resist
UPFs are designed to be convenient, affordable, long-lasting, and delicious. From a business standpoint, the more you enjoy them, the more likely you are to buy them again. This creates a food environment where the easiest choices are often the most over-engineered.
Some characteristics that keep us reaching for more:
Soft, easy-to-chew textures, less effort means faster eating
Intense flavours that are difficult to replicate at home
Portion-distorting packaging (“grab bags” don’t encourage moderation)
Immediate sensory reward without long-term fullness
It’s a modern food equation: fast pleasure, slow health consequences.
What You Can Do to Stay in Control
You don’t need to cut out every convenience food. But small adjustments can reduce the power UPFs have over daily habits:
Cook simple meals at home a few times a week
Choose snacks with fewer ingredients, such as nuts, yoghurt, or fruit
Read labels and look for items with recognisable components
Balance your plate with protein, fibre, and healthy fats to stay fuller for longer
Be mindful of triggers, such as late-night snacking or stress eating
Remember: knowledge is power. Understanding how foods are engineered helps you make choices that serve your wellbeing rather than your cravings.
The idea that some food additives may be “addictive” isn’t about demonising ingredients. It’s about recognising how the modern food system blends science, flavour engineering, and marketing to create products that keep us coming back for more.
By becoming more aware of what’s in our food, and how it affects our brains and bodies, we can make clearer, more confident decisions about what we eat.