The intersection of public health and corporate profit has a long, complex history. In the mid-20th century, as public awareness of the health dangers associated with smoking began to surface, the tobacco industry faced unprecedented scrutiny.
This led to significant shifts not only within tobacco companies but also within the ranks of the scientists and researchers they employed. As these industries pivoted, many scientists who once worked to make cigarettes more addictive moved into the food industry.
Their expertise in creating products that could hook consumers was put to use in designing ultra-processed foods engineered to encourage overeating.
In this article, we explore how scientists originally associated with the tobacco industry have influenced the food sector, contributing to the rise of ultra-processed foods that are specifically designed to promote overconsumption.
1. Tobacco Industry's Impact on Public Health Research and the Shift to Food
Tobacco Scientists and their Expertise in Addiction
Throughout the 20th century, scientists in the tobacco industry were tasked with making cigarettes as addictive as possible. Research into nicotine’s effect on the brain and body was crucial in creating products that could hook consumers and generate lifelong habits. Tobacco companies employed psychologists, chemists, and neuroscientists who studied how nicotine interacts with dopamine pathways, producing a cycle of craving and reward. This research was instrumental in developing cigarettes that not only satisfied cravings but amplified them.
As public knowledge of tobacco's dangers increased, the industry's reputation deteriorated. To escape scrutiny, many scientists and executives pivoted into other sectors. The food industry was a natural fit: just as cigarettes could be engineered for addiction, food could be manipulated to encourage overconsumption.
Shift to the Food Industry
By the 1980s and 1990s, scientists who once worked in tobacco began joining the growing processed food industry. Their mission in food was similar to what they had accomplished with cigarettes: create products that consumers would find irresistible. The "bliss point" — a concept developed by food scientist Howard Moskowitz — became a guiding principle. This is the precise combination of sugar, salt, and fat that triggers maximum pleasure in the brain, much like nicotine triggers pleasure centers in smokers.
2. The Creation of Ultra-Processed Foods: A New Kind of Addiction
Defining Ultra-Processed Foods
Ultra-processed foods (UPFs) are products that are heavily manipulated through industrial processing methods and filled with additives, preservatives, emulsifiers, and high levels of sugar, salt, and fat. They are designed to be shelf-stable, convenient, and most importantly, hyper-palatable — meaning they taste so good they are difficult to stop eating. Popular UPFs include snacks like chips and cookies, fast food, sugary cereals, soft drinks, and frozen meals.
While ultra-processed foods were a natural outgrowth of modern industrial food production, the expertise of former tobacco scientists accelerated their rise. Many of the same mechanisms that tobacco companies used to create nicotine addiction were now being used to manipulate food products. By engineering the perfect mix of flavors and textures, these companies ensured that people would want to keep coming back for more.
The Role of the "Bliss Point"
The concept of the "bliss point" was pivotal to the creation of ultra-processed foods. Moskowitz, a former consultant for both the tobacco and food industries, conducted extensive research to determine the exact combination of ingredients that would make products irresistible.
This bliss point is most potent when it comes to sugar — a substance that, like nicotine, can activate the brain’s reward centers, leading to addiction-like behavior.
For instance, a soft drink may contain just the right amount of sugar to create a craving for more without feeling overwhelmingly sweet. This careful balancing act mirrors how tobacco companies manipulated nicotine levels in cigarettes to ensure consistent cravings.
3. The Hidden Influence of Tobacco Scientists in Modern Food Companies
Philip Morris and Kraft: A Direct Connection
One of the most glaring examples of tobacco’s infiltration into the food industry is Philip Morris’s acquisition of Kraft Foods in 1988. Philip Morris, then one of the largest tobacco companies in the world, was facing significant pressure due to rising public health concerns and lawsuits. To diversify, the company expanded into the food sector, using its marketing expertise and resources to build one of the largest food conglomerates globally.
The same marketing strategies that helped make Marlboro cigarettes a global icon were applied to products like Oreo cookies and Kraft Macaroni & Cheese. Moreover, the scientific research that had been used to engineer addictive tobacco products was now used to develop processed foods that were difficult to stop consuming. This blending of tobacco and food industries blurred the lines between two sectors that, on the surface, appeared quite different but were united by a common goal: keeping consumers hooked.
R.J. Reynolds and Nabisco: A Similar Playbook
Another notable example is R.J. Reynolds, which acquired Nabisco in 1985. R.J. Reynolds, like Philip Morris, was a major tobacco company looking to diversify. After acquiring Nabisco, R.J. Reynolds began applying the same strategies used to market and develop cigarettes to snack foods. The result was an increase in the popularity of products like Oreos, Ritz Crackers, and Chips Ahoy!, which were formulated to hit that bliss point and encourage overconsumption.
4. The Rise of Obesity and Chronic Disease Linked to Ultra-Processed Foods
Ultra-Processed Foods and the Obesity Epidemic
The rise of ultra-processed foods has coincided with a dramatic increase in obesity rates across the globe. These foods are engineered to be overconsumed, containing high levels of calories with little nutritional value. Studies have shown that individuals who consume a diet rich in ultra-processed foods are more likely to overeat and consume excessive calories, leading to weight gain and obesity.
One landmark study conducted by the National Institutes of Health (NIH) found that participants who consumed a diet high in ultra-processed foods ate significantly more calories and gained more weight than those who ate a minimally processed diet, despite being given meals with the same caloric content.
Links to Chronic Disease
The health risks associated with ultra-processed foods go beyond just obesity. These products have been linked to a variety of chronic diseases, including type 2 diabetes, cardiovascular disease, and certain cancers. The high levels of sugar, salt, and unhealthy fats found in UPFs contribute to inflammation, insulin resistance, and elevated blood pressure, all of which are risk factors for these diseases .
Moreover, many of the additives and preservatives used in ultra-processed foods have been found to have negative effects on gut health, further exacerbating chronic conditions. For example, emulsifiers, which are commonly used in processed foods to improve texture and shelf life, have been linked to increased inflammation and a higher risk of inflammatory bowel diseases.
5. Marketing Strategies: How Big Food Took a Page from Big Tobacco's Playbook
Targeting Children and Low-Income Populations
One of the key tactics employed by both the tobacco and food industries is aggressive marketing toward vulnerable populations, particularly children and low-income communities. Just as the tobacco industry used cartoon characters like Tony the Tiger to appeal to younger audiences, the food industry has deployed colorful, fun packaging and mascots to attract children to sugary cereals, snacks, and fast food.
Studies have shown that children who are exposed to advertisements for unhealthy foods are more likely to develop preferences for these products, leading to poor dietary habits that persist into adulthood. Moreover, ultra-processed foods are often marketed as affordable and convenient options, making them particularly appealing to low-income populations who may not have access to healthier food choices.
Creating a Culture of Convenience
Both industries have also promoted a culture of convenience that encourages consumers to choose products that require minimal preparation and can be consumed on the go. This aligns with the rise of fast food chains, frozen dinners, and snack foods that can be eaten quickly and with minimal effort.
These foods are not only convenient but also designed to taste so good that consumers will want to keep coming back for more.
6. The Regulatory Response: Fighting Back Against Ultra-Processed Foods
Food Labeling and Nutrition Education
In response to growing concerns about the health impacts of ultra-processed foods, governments and public health organizations around the world have begun implementing regulations aimed at improving transparency and educating consumers. In many countries, food labeling laws have been updated to require clearer information about the ingredients and nutritional content of packaged foods.
For instance, Chile introduced a front-of-package labeling system that warns consumers when a product is high in sugar, salt, or fat. This has been shown to reduce the consumption of ultra-processed foods, as consumers become more aware of the health risks associated with these products.
Limiting Marketing to Children
Several countries have also implemented restrictions on the marketing of unhealthy foods to children. For example, in the United Kingdom, there are regulations that limit the advertising of high-sugar, high-fat, and high-salt foods during children's programming. Similar policies have been proposed in the United States, although they have faced significant opposition from the food industry.
7. Looking Forward: The Future of Food and Public Health
The Push for Whole, Minimally Processed Foods
In recent years, there has been a growing movement toward promoting whole, minimally processed foods as part of a healthy diet. Public health campaigns are increasingly focusing on the importance of eating more fruits, vegetables, whole grains, and lean proteins, while minimizing the intake of ultra-processed foods.
This shift is driven by research showing that diets rich in whole foods are associated with lower risks of chronic diseases and better overall health outcomes. Governments, non-profits, and public health organizations are working to make whole foods more accessible and affordable, particularly in underserved communities.
Reimagining the Food System
As public awareness of the dangers of ultra-processed foods grows, there is increasing pressure on the food industry to change its practices. Some companies have responded by reformulating their products to reduce sugar, salt, and unhealthy fats, while others are investing in the development of healthier alternatives.
There is also a push for more sustainable and ethical food production methods. As the environmental impact of industrial food production becomes more apparent, there is a growing interest in local, organic, and regenerative agriculture practices that promote both human health and environmental sustainability.
Conclusion
The influence of tobacco scientists on the food industry has had a profound impact on the global food system, contributing to the rise of ultra-processed foods that are specifically engineered to promote overconsumption.
By applying the same research and marketing tactics used to make cigarettes addictive, these scientists helped create a new class of foods that have played a major role in the global obesity epidemic and the rise of chronic diseases.
While efforts are being made to combat the health risks associated with ultra-processed foods, the legacy of the tobacco industry’s influence on the food sector remains strong. Moving forward, continued public health advocacy, regulatory action, and consumer education will be essential in promoting healthier, more sustainable food systems.
References;
Howard Moskowitz and the "Bliss Point":
Source: Moss, Michael. Salt Sugar Fat: How the Food Giants Hooked Us. Random House, 2013. This book details the work of Howard Moskowitz and the role of the bliss point in food product development.
National Institutes of Health Study on Ultra-Processed Foods:
Source: Hall, Kevin D., et al. "Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake." Cell Metabolism, vol. 30, no. 1, 2019, pp. 67-77. This study demonstrates how ultra-processed diets contribute to overeating and weight gain.
Links Between Ultra-Processed Foods and Chronic Disease:
Source: Monteiro, Carlos Augusto, et al. "Ultra-Processed Foods: What They Are and How to Identify Them." Public Health Nutrition, vol. 22, no. 5, 2019, pp. 936-941. This paper provides insights into how ultra-processed foods contribute to obesity and other chronic diseases.
Source: Fardet, Anthony. "Minimally Processed Foods are More Satiating and Less Hyperglycemic than Ultra-Processed Foods: A Preliminary Study with 98 Ready-to-Eat Foods." Food and Function, vol. 7, no. 5, 2016, pp. 2338-2346. This study discusses the metabolic impacts of ultra-processed foods.
Philip Morris and Kraft Foods Connection:
Source: Moss, Michael. "The Extraordinary Science of Addictive Junk Food." The New York Times, February 20, 2013. This article provides details on how tobacco companies like Philip Morris used their expertise in addiction science to create addictive food products after acquiring Kraft Foods.
Marketing to Children and Low-Income Populations:
Source: Harris, Jennifer L., et al. "Nutrition-Related Claims on Children's Cereals: What Do They Mean to Parents and Do They Influence Purchasing?" Public Health Nutrition, vol. 14, no. 12, 2011, pp. 2207-2212. This study examines how marketing strategies affect children’s food preferences and the long-term impact on health.
Source: Powell, Lisa M., et al. "Food Store Availability and Neighborhood Characteristics in the United States." Preventive Medicine, vol. 44, no. 3, 2007, pp. 189-195. This research highlights how low-income communities are disproportionately targeted by unhealthy food marketing.
Chilean Food Labeling Law:
Source: Taillie, Lindsay Smith, et al. "An Evaluation of Chile’s Law of Food Labeling and Advertising on Sugar-Sweetened Beverage Purchases from 2015 to 2017: A Before-and-After Study." PLOS Medicine, vol. 17, no. 2, 2020. This study assesses the impact of Chile’s front-of-package labeling system in reducing the consumption of ultra-processed foods.
The Push Toward Whole Foods and Sustainable Eating:
Source: Mozaffarian, Dariush, et al. "Population Approaches to Improve Diet, Physical Activity, and Smoking Habits: A Scientific Statement from the American Heart Association." Circulation, vol. 126, no. 12, 2012, pp. 1514-1563. This paper outlines public health efforts to promote whole foods and reduce reliance on ultra-processed options.
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