How Ultraprocessed Foods Took Over American Diets

Adapted from “How Ultraprocessed Food Took Over America,” The New York Times, October 20, 2025.

For centuries, humans have processed foods in one form or another — from grinding grains to canning fruits. But the late 19th century marked a dramatic shift when companies began creating foods unlike anything found in home kitchens. Products such as Coca-Cola, Jell-O, Crisco, Spam, and Oreos ushered in an era of convenience and innovation that would reshape how Americans eat.

World War II accelerated this transformation. The military’s need for shelf-stable foods — powdered cheese, canned meats, dehydrated potatoes — drove advances in preservatives, additives, and packaging. When the war ended, food companies repurposed these wartime technologies to market convenience foods to households. Ads promised nutrition and time-saving ease, encouraging families to swap home cooking for processed options.

By the 1970s, technological advances in agriculture and generous farm subsidies led to a surplus of grain, which was transformed into cheap ingredients like high-fructose corn syrup and modified starches. The result was an explosion of sugary snacks, cereals, and fast foods. In the 1980s, big corporations — including tobacco giants like Philip Morris and R.J. Reynolds — bought food brands and applied their marketing playbooks to target children and minority communities. During this time, obesity rates soared nationwide.

By the 21st century, ultraprocessed foods dominated store shelves, cafeterias, and vending machines. As waistlines grew, companies responded with “healthier” versions — low-carb cereals, diet shakes, and 100-calorie snack packs — that still relied on the same processed ingredients. Research has since linked ultraprocessed diets to Type 2 diabetes, heart disease, and even cognitive decline, shifting the conversation from personal willpower to the biological effects of these foods themselves.

Today, ultraprocessed products make up roughly 70% of the American food supply. Though public awareness is growing and consumption has started to dip slightly, experts warn that reversing this decades-long dependency will be a slow process.