The Bliss Point [1] is a well-known factor in developing food products, and when you can reach it with a high amount of sugar, you generate a food or drink that people find delicious but aren't sated by (i.e. they still feel hungry), which makes them eat/drink whatever it is in greater quantities. This becomes a virtuous(?) cycle for the producer because people will then buy more.
Another classic technique is adding salt to beverages (check the salt content of Coca Cola for example). Salt is designed to make you thirsty, which makes you drink more of the beverage. The reason Coca Cola (as an example) doesn't taste salty? It's been saturated by all the sugar.
I highly recommend Dr Robert Lustig's talk on sugar [2]. While it's an old presentation at this point, most of the content is evergreen.
It's not that we love sugar so much (we do), but it's in just about every processed food. Go to the grocery story and try to find boxed food without some sort of sugar in it, it's a chore. Even spaghetti sauce has it.
"Subway, eat fresh?" Ireland classified their bread as cake because it has so much sugar in it.
https://www.eater.com/2020/10/1/21496848/irish-supreme-court...
As another poster mention, add salt and fat and you break the satiety mechanism in our brains.
https://www.npr.org/sections/thesalt/2013/02/26/172969363/ho...
Which is fascinating when you consider that refined flour, used to make most breads, breaks down to 70%+ glucose (the sugar thing that is the cause of enormous health consequences). Sugar/sucrose only breaks down to 50% glucose (the rest fructose that the body purges). So you literally get less blood sugar when you replace flour with an equal quantity of sucrose/sugar.
Somewhere else in here someone mentioned that bread in the US tastes sweet, and again if you put white bread on your tongue, it is basically sugar. Your enzymes immediately start cracking the simple carbs into glucose molecules. This basic of chemistry is true worldwide.
The focus on sugars in particular might be a bit misleading and something that will be seen as an error in nutrition advice. People choose low or artificial sugar options that are instead simple carbohydrates, not realizing that they are quite literally eating worse than the equivalent amount of sugar.
I remember some report about how Mexico had a very different rate of obesity from the USA until some of the free trade agreements kicked in and multinational food companies with USA branches started getting a bigger share in the Mexican market, ending up with the Mexican diet resembling more of the USA diet.