Unfortunately, information about the author is unknown to us. But you can add it. Read full biography of Michael Moss →
It's not just a matter of poor willpower on the part of the consumer and a give-the-people-what-they-want attitude on the part of the food... →
Every one of our 10,000 taste buds is wired for sugar. But we aren't born liking salt - we develop a taste for it at about 6 months.
Every time the good giants try to cut back on salt, sugar, fat calories, inevitably Wall Street raises its hand and is looking at the sales figures... →
Pressed by the Obama administration and consumers, Kraft, Nestle, Pepsi, Campbell and General Mills, among others, have begun to trim the loads of... →
When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It is this miracle ingredient that... →
Health messages are simply overwhelmed, in volume and in effectiveness, by junk-food ads that often deploy celebrities or cartoon characters to great... →
Many of the Prego sauces - whether cheesy, chunky or light - have one feature in common: The largest ingredient, after tomatoes, is sugar. A mere... →
The optimum amount of sugar in a product became known as the 'bliss point.' Food inventors and scientists spend a huge amount of time... →
One reason that we eat processed foods is the decline of home economics. Restarting home economics classes is one of the key things we could do to... →
That is the one single word that the food industry hates: 'addiction.' They much prefer words like 'crave-ability' and... →
The biggest hits - be they Coca-Cola or Doritos - owe their success to complex formulas that pique the taste buds enough to be alluring but don't... →
Every year, the average American eats as much as 33 pounds of cheese. That's up to 60,000 calories and 3,100 grams of saturated fat. So why do we... →
The playing field is anything but level when you walk into the grocery store. So much government subsidy goes into processed foods. Even when... →
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