Irresistible: Why We Can鈥檛 Stop Eating
Chris van Tulleken takes a personal view at why ultra-processed foods are so irresistible and how they have come to dominate food culture.
Why are ultra-processed foods so irresistible, and how they have come to dominate food culture? This documentary by medical doctor and academic 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.
On TV
Credits
| Role | Contributor |
|---|---|
| Director | Stuart Elliott |
| Producer | Naomi Pallas |
| Production Manager | Jennifer Cambridge |
| Executive Producer | Nina Davies |
| Executive Producer | Richard Bradley |
| Production Company | Lion Television |