On a recent episode of the Table Manners podcast, Professor Hannah Fry from the BBC discussed the design and effects of Pringles, claiming that they are specifically manufactured to keep consumers from feeling full. This revelation is concerning given the snack's reputation as one of the most problematic ultra-processed foods. Fry's insights dive into how our evolutionary responses to food may not work properly with modern snacks like Pringles.

Professor Fry explained that our bodies have evolved to recognize and respond to natural foods, but the engineering behind Pringles disrupts these natural cues. She emphasized that because of the way they are produced and seasoned, people will find it almost impossible to satisfy their hunger, leading to excessive consumption. This phenomenon raises significant questions about the health implications of ultra-processed foods in our diets.

The discussion highlights the broader concern regarding the modern food landscape and the challenges many individuals face in maintaining a healthy diet amidst the prevalence of such snacks. Fry’s comments serve as a warning about not just Pringles but a range of similar processed products that might contribute to unhealthy eating behaviors and, ultimately, public health issues.