Dr Chris Van Tulleken Takes on Ultra-Processed Foods in New Documentary 'Irresistible'

If you found Dr Chris van Tulleken's previous book both intriguing and a bit alarming, get ready because he’s back with something fresh that dives even deeper. This time, he brings the discussion to your screen with a brand-new documentary titled 'Irresistible – Why We Can’t Stop Eating', premiering on BBC Two.

This documentary offers a captivating journey into the complex reasons behind our cravings, focusing on how heavily processed foods have become a staple in modern diets. Dr van Tulleken takes the conversation beyond the pages, guiding you through eye-opening revelations on why these foods grab our attention so powerfully.

In this hour-long documentary, Dr van Tulleken unpacks the intriguing question: what makes ultra-processed foods (UPFs) so addictive? Today, UPFs contribute to roughly 60 percent of the calories consumed in the average UK diet, yet despite numerous studies linking these foods to health risks—including heart disease, obesity, cancer, and even shorter lifespans—they remain incredibly popular.

So, why can’t we resist these powerful temptations? Dr van Tulleken dives into this mystery, examining whether it's a matter of lacking willpower or something more deeply ingrained in the way these foods are engineered to captivate us.

The documentary prompts you to think about your own eating habits and challenges the notion that it’s merely a personal failing when you find yourself reaching for those highly processed snacks again and again.

One of the documentary’s highlights is the access Dr van Tulleken gains to past and present insiders from the food industry, who reveal how some of the most popular foods are carefully crafted to be almost impossible to put down.

For instance, Professor Francis McGlone, a former neuroscientist working for a major food brand portfolio that includes well-known ice cream products, shares how brain-scanning technology helped identify the exact triggers in our reward system that make us crave these treats.

Additionally, the film features food scientist Howard Moskowitz, whose work in the 1970s with a large soup company led to the creation of the ‘bliss point’ concept. This is the precise balance of sugar, salt, and fat that makes foods uniquely satisfying and habit-forming.

Have you ever wondered why cheesy snacks just melt away in your mouth? That's no coincidence. This effect, known as ‘vanishing caloric density’, tricks your brain into believing you’re consuming fewer calories than you really are. The documentary even explains how snack brands create products, like crisps that fit perfectly into your mouth—remember the slogan ‘Once you pop, you can’t stop’? There’s science behind that too. As Dr van Tulleken bluntly states, ‘None of this is accidental.’

'Irresistible – Why We Can’t Stop Eating' is scheduled to air at 9pm on BBC Two, giving you a chance to explore this fascinating topic from the comfort of your home.

If you can’t catch it live, don't worry—it will also be available via online streaming platforms, so you can watch at a time that suits you best.

Beyond simply watching, the documentary encourages you to reflect on your personal relationship with food, especially ultra-processed options, and consider the possibility of changing your eating habits with greater awareness.

Armed with insights into the techniques used to design these foods, you might find it easier to make mindful decisions and regain control over your cravings. By understanding the science and industry tactics fueling your appetite, you’re better equipped to choose healthier alternatives.

Remember, this journey isn’t about blame but empowerment—learning to recognize the subtle ways the food industry influences your choices and discovering strategies to resist these urges for the benefit of your overall wellbeing.