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Redefining the
of food
What is permissible indulgence, and what does it mean for us in 2026?
For decades, food indulgence was strongly associated with excess: larger portions, richer formulations, and bold flavor and color systems designed to maximize shelf impact. In product development, indulgence often meant more sugar, more fat, or simply the ability to offer a more intense mouthfeel through increased texture and organoleptic properties.
Today, however, that definition is being re-examined. Food scientists, formulators, contract manufacturers and brands are increasingly asking the question: what drives indulgence, and how can it be delivered more efficiently, more responsibly, and with greater relevance to modern consumers?
A step back in time
For much of human history, food was primarily seen as fuel to work and survive, particularly when resources were limited. Some research shows that humans are still biologically hardwired with an adaptive starvation response; a powerful evolutionary mechanism to survive periods of food scarcity. However, these ancient survival systems are being scrutinized to evaluate whether they can act as a driver of modern overeating, particularly of highenergy and indulgent foodstuffs.
The industrialization of the food system in the 20th century altered that relationship. Convenience, mass production
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