For many years, cigarette manufacturers have utilized tactics to make their products increasingly addictive. Recent research indicates that these strategies might have been similarly employed in the realm of processed foods.

During the 1980s, tobacco powerhouses, specifically Philip Morris and R.J. Reynolds, acquired significant food entities such as Kraft, General Foods, and Nabisco. This acquisition permitted these tobacco companies to greatly influence America's food landscape, generating enormous revenues from household names like Oreo cookies, Kraft Mac & Cheese, and Lunchables.

However, by the early 2000s, these tobacco companies divested from their food counterparts, leaving an indelible mark on the nutritional profile of several processed foods.

Published in the journal *Addiction*, a study delves into the emergence of "hyper-palatable" foods. These foods are characterized by high levels of fats, sodium, sugars, and other additives that foster overconsumption due to their addictive nature. The study discovered that during the period when these tobacco behemoths had ownership of leading food brands, the foods under their umbrella were significantly more likely to be hyper-palatable compared to those not owned by them.

Data reveals that over the past three decades, the infiltration of hyper-palatable foods in the food supply chain has coincided with a dramatic rise in obesity and diet-related illnesses. Between 1988 and 2001, when major food brands were under the ownership of Philip Morris and R.J. Reynolds, the proliferation of such foods saw a dramatic upswing.

The ramifications of these findings are profound. While tobacco companies have since sold off these food brands, it’s evident that a large proportion of the ultra-processed foods we consume today were conceptualized by an industry skilled in crafting products that are not only highly appealing but also addictive, especially to younger demographics.

Tera Fazzino, the primary author of this study and an assistant professor in the Department of Psychology at the University of Kansas, commented, “Our findings underscore the calculated dissemination of hyper-palatable foods into the food supply by tobacco companies. Recognizing the origins of these foods and identifying the entities responsible for their ubiquity is crucial."

In terms of methodology, Fazzino and her team examined records from the University of California at San Francisco’s Industry Documents Library, which comprises millions of internal documents from the tobacco industry. These documents provided insights into product design strategies aimed at increasing addictiveness.

From the data, the researchers identified 105 top-selling food products under the Philip Morris and R.J. Reynolds banner from 1988 to 2001. This analysis revealed that products from tobacco-associated brands were 80% more likely to have intense combinations of carbohydrates and sodium, making them highly palatable. Moreover, these brands were 29% more likely to possess potent mixtures of fats and sodium.

Ashley Gearhardt, a psychology professor from the University of Michigan specializing in food addiction, believes that these hyper-palatable foods are akin to addictive substances in terms of their composition and effect. They are derived from natural ingredients but undergo a series of processes to amplify their impact on our brain's reward centers.

Highlighting this, Gearhardt notes, “Each addictive substance is an altered, refined version of its natural counterpart, intensifying its rewarding properties. Similarly, hyper-palatable foods aren't purely natural; they're the brainchild of the tobacco industry."

The article goes on to describe the tobacco industry's entrance into the food sector during the 1960s. Leveraging their extensive knowledge of flavors and additives used in cigarettes, these companies ventured into processed foods, amplifying flavors to enhance addictiveness. An example is RJR's acquisition and transformation of Hawaiian Punch from a cocktail mixer to a children’s beverage, leveraging market research and clever advertising.

Similarly, when RJR acquired Nabisco in 1985, they released several new products, with Teddy Grahams becoming an instant hit, quickly ranking third in cookie sales, behind Chips Ahoy and Oreo.

Philip Morris also expanded its food portfolio after acquiring Kraft and General Foods in the 1980s. They used the "line extensions" marketing strategy, previously applied to cigarettes, to create a vast array of hyper-palatable food options. Examples include various Kool-Aid flavors and the introduction of Lunchables in 1988, a product that became an iconic representation of processed foods despite its questionable nutritional value.

By the turn of the millennium, amidst growing tobacco lawsuits, the potential legal repercussions of processed foods became evident to Philip Morris. Michael Moss's book "Salt Sugar Fat" recounts how a senior Kraft executive expressed concerns over certain food products causing compulsive eating behaviors.

In conclusion, while these tobacco companies have exited the food sector, their influence is unmistakable. Fazzino's research highlights that by 2018, the disparity between former tobacco-associated foods and others had dwindled. However, this was not indicative of a healthier trend; rather, other brands likely adopted hyper-palatable formulas, leveling the playing field.