Decades ago, a market researcher named Howard Moskowitz popularised the idea of the “bliss point”: the precise amount of sweetness (or salt, or fat) that makes a product most appealing. Too little and it is boring. Too much and it becomes sickly. Somewhere in the middle is a peak, and companies spend enormous effort finding it.
Optimised, not cooked
A modern snack or drink is often the result of hundreds of test recipes and tasting panels, tuned to be as easy to keep eating as possible. That is a very different process from a recipe handed down in a family, and it is aimed at a different goal: not to nourish you, but to keep you reaching.
What you can do about it
You cannot un-know the taste of a product designed this way, but you can recognise when a food has been built to be hard to put down rather than simply enjoyed. That recognition is the first step to eating on your own terms instead of the product's.
Educational only. Not medical or dietary advice. If eating feels out of your control, speak to a qualified clinician.