The danger of ultra-processed food has been dominating the headlines, but do these foods deserve all the negative press they're getting? 

This week Professor Sarah Berry from King’s College London and chief scientist at ZOE helps us cut through the noise as we unpack what “ultra-processed” actually means, why not all processed foods are created equal, and how some foods are designed to override our natural fullness signals.

Sarah explains the science behind hyper palatable foods, eating speed and why texture matters more than you might think. Plus, we tackle the seed oil debate and the truth about emulsifiers and additives.

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