EP 69: UPFs and the Queston of Hyper-Palatability, Revisiting Reusable Packaging

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October 13, 2025 • 30 mins

Purdue University’s Richard Mattes chats with consulting nutrition scientist Lisa Sanders about the concept of hyper-palatability—foods designed with specific combinations of fat, sugar, and salt that may override natural satiety signals—and discuss what makes a food hyperpalatable, how researchers identify and test for it, and whether evidence exists linking hyperpalatable foods to increased consumption and … Continue reading →

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}EP 69: UPFs and the Queston of Hyper-Palatability, Revisiting Reusable Packaging