Why are ultra-processed foods so irresistible, and how they have come to dominate food culture?
The second Reroot season kicks off with a documentary on questions around our eating habits. The screening will be followed by a Q&A with John Coghill. Healthy snacks will be provided by Self Health.
“Supported by Film Hub Scotland, part of the BFI’s Film Audience Network, awarding funds from Screen Scotland and National Lottery funding from the BFI.”
Dr Chris van Tulleken features interviews with former food industry insiders who talk openly about the way in which popular foods have been designed to be irresistible.Food companies go to extraordinary lengths to ensure their products connect with consumers - from using brain scans to assess the deliciousness of ice cream to carefully engineering the sound of a crunch. Ultra-processed foods are hyper-delicious and super-convenient, have long shelf lives and are extremely cheap. But a growing body of evidence is linking these products to our declining health.