Recent research published in theJournal of Neuroscience reveals a fascinating link between the texture of fatty foods and the brain’s reward system. The study found that the smooth texture of high-fat liquid foods activates a specific area in the brain called the orbitofrontal cortex, which is involved in assigning economic value to sensory experiences. This discovery could pave the way for designing healthier low-calorie foods that still satisfy our cravings for rich, fatty textures. The motivation behind the new study stemmed from a growing need to understand why humans have a strong prefere…