What I learned about ultra-processed foods from stuffing my face at the world’s leading food technology event

CHICAGO — “Buttery Biscuits & Hot Honey Gravy,” mushroom jerky, soy chicken nuggets, strawberry champagne donuts, plant-based frozen yogurt and buñuelos, white cheddar cheese puffs, chocolatey cookie dippers, egg-free Spanish cheesecake, plant-based chorizo-style empanadas …

I was at the annual gathering of food technologists this month to learn about, well, food technology, and I had found myself in the exhibit hall, testing how much I could eat before needing to make an emergency trip back to my hotel room.

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