Latest / Analyse Make Eat Podcast
The Architecture of Appetite (Ep. 3): The Mechanics of Ultra-Processed Texture
Hyper-palatability is all to do with food rheology, the study of how matter flows, deforms and breaks under pressure.
The Physics of Fast Food
Industrial food design relies heavily on optimising the oral processing rate, the speed at which a food can be chewed, lubricated and swallowed. Whole, unprocessed foods contain structural matrices like intact cell walls, complex fibre and dense protein networks. These require sustained mastication, forcing a naturally slower consumption rate measured in grams per minute.
Ultra-processed textures, by contrast, are engineered to collapse. Through…
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.