Virtually everything you can buy in a supermarket that’s not an outer-aisle pure food like milk or kohlrabi has been fiddled with to make you shiver with bliss — which will in turn make you buy the product again and again. The term “bliss point,” in fact, is used in the soft-drink business to denote the optimal level of sugar at which the beverage is most pleasing to the consumer. As a manufacturer, you don’t want to surpass or come up short of the bliss point because you’ll lose sales. By the same token, you want to locate the lower end of the bliss-point spectrum (and it is a spectrum, rather than a fixed point), because otherwise you’re just wasting money on unneeded sugar.
This is from David Kamp. Here is more.