The quality or property of being suitable or suitable for eating; the extent to which something is edible or appetizing.
From 'eatable' (eat + -able) + '-ity' (suffix creating abstract nouns from adjectives). This follows the pattern of converting adjectives about food into abstract nouns about food properties.
Food scientists use 'eatability' to measure not just whether food is safe to eat, but whether humans will actually want to eat it—it's the forgotten ingredient between nutrition and taste that determines if people will choose healthy food.
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