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Food Industry Profits Soar from Ultra-Processed Foods' Hidden Dangers

Source: Scientists shame food manufacturers over massive profits from life-threatening products: '[They] can manipulate … until they become irresistible' (2025-11-21)

Despite mounting evidence linking ultra-processed foods to obesity, chronic illnesses, and early death, food manufacturers continue to reap enormous profits by manipulating ingredients to make these products irresistibly addictive. A recent report by The Lancet, supported by UNICEF and WHO, reveals that over half of American calories now come from ultra-processed foods, which are often created by breaking down whole foods into base "sawdust" and rebuilding them with additives, sugar, salt, and fats. These companies can double or triple their profits by exploiting the food's formulation, often at the expense of public health. The report highlights that between 1962 and 2021, more than $1.4 trillion of the $2.9 trillion paid to food-industry shareholders was generated from ultra-processed food sales. Experts warn that this business model is deeply entrenched, with industry giants actively resisting regulatory changes that could curb their profits. Recent developments in the food industry include the rise of "clean label" products, which aim to reduce additives and promote transparency, yet ultra-processed foods still dominate global markets. The global market for ultra-processed foods is projected to reach $1.8 trillion by 2027, driven by aggressive marketing and convenience factors. Meanwhile, public health campaigns are gaining momentum, emphasizing the importance of whole, minimally processed foods to combat diet-related diseases. Governments worldwide are beginning to implement stricter labeling laws and taxes on sugary and processed foods, inspired by successful initiatives in countries like Mexico and the UK. Additionally, consumer awareness campaigns are empowering individuals to make healthier choices, with some regions seeing a decline in ultra-processed food consumption. Researchers emphasize that addressing this issue requires a multi-faceted approach, including policy reform, industry accountability, and public education, to protect future generations from the health and economic burdens of these products. As the debate intensifies, experts advocate for a shift towards sustainable, nutritious food systems that prioritize health over profits, ensuring a safer and healthier future for all.

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