“the biggest deliverers of saturated fat—the type of fat doctors worry about—are cheese and red meat,” — Michael Moss Copy Share Image
“For years, much of Kraft’s motivation in getting people to eat more of its convenience foods had come from the bosses at… — Michael Moss Copy Share Image
The fast-food industry has moved into the grocery store, so you no longer have to go to a fast-food chain to find… — Michael Moss Copy Share Image
“India, where a surging rate of obesity is now worrying health care officials as much as malnutrition” — Michael Moss Copy Share Image
“On average, we consume 71 pounds of caloric sweeteners each year. That’s 22 teaspoons of sugar, per person, per day.” — Michael Moss Copy Share Image
Each year, food companies use an amount of salt that is every bit as staggering as it sounds: 5 billion pounds. — Michael Moss Copy Share Image
“America had yet seen—that is, until the public caught on and the lean, ammonia-processed beef came to be known as “pink slime.” — Michael Moss Copy Share Image
Sugar was an issue in the '80s, so you would see low-sugar products; fat was an issue in the '90s, so you'd… — Michael Moss Copy Share Image
The biggest hits - be they Coca-Cola or Doritos - owe their success to complex formulas that pique the taste buds enough… — Michael Moss Copy Share Image
Every time the good giants try to cut back on salt, sugar, fat calories, inevitably Wall Street raises its hand and is… — Michael Moss Copy Share Image
“This is not some big corporate plot to fatten up kids. This is what kids want. There are very few kids out… — Michael Moss Copy Share Image
In a key--but commonly overlooked--aspect of obesity, weight gain can be caused by the slightest increases in consumption, if it continues day… — Michael Moss Copy Share Image
“Thus, the sweetened breakfast was born, as was a core industry strategy that food processors would deploy forevermore...Just swap out the problem… — Michael Moss Copy Share Image
“The remarkable rise of ‘convenience’ or processed foods—heralded by slogans ‘instant,’ ‘ready to cook’ and ‘heat and serve’—has set off a revolution… — Michael Moss Copy Share Image
“Any improvement to the nutritional profile of a product can in no way diminish its allure, and this has led to one… — Michael Moss Copy Share Image
“Using high math and computations, he engineers them, with one goal in mind: to create the biggest crave. “People say, ‘I crave… — Michael Moss Copy Share Image
When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It… — Michael Moss Copy Share Image
Science is starting to show that our brains are less able to detect calories in liquids. So, people in the know, including… — Michael Moss Copy Share Image
“Many of the Prego sauces—whether cheesy, chunky, or light—have one feature in common: The largest ingredient, after tomatoes, is sugar. A mere… — Michael Moss Copy Share Image
“Inevitably, the manufacturers of processed food argue that they have allowed us to become the people we want to be, fast and… — Michael Moss Copy Share Image
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… — Michael Moss Copy Share Image
Many of the Prego sauces - whether cheesy, chunky or light - have one feature in common: The largest ingredient, after tomatoes,… — Michael Moss Copy Share Image
Health messages are simply overwhelmed, in volume and in effectiveness, by junk-food ads that often deploy celebrities or cartoon characters to great… — Michael Moss Copy Share Image
“Together, the two suppliers had the salt, which was processed in dozens of ways to maximize the jolt that taste buds would… — Michael Moss Copy Share Image
“So the dentist took a trip to his local supermarkets, brought seventy-eight brands of cereal back to his lab, and proceeded to… — Michael Moss Copy Share Image
“In her most recent project, she tested 356 children, ages five to ten, who were brought to Monell to determine their “bliss… — Michael Moss Copy Share Image
“showing the rest of the industry just how easy it was to influence America’s eating habits.” — Michael Moss Copy Share Image
“Many of the Prego sauces—whether cheesy, chunky, or light—have one feature in common: The largest ingredient, after tomatoes, is sugar.” — Michael Moss Copy Share Image
“the sweeter the industry made its food, the sweeter kids liked their food to be.” — Michael Moss Copy Share Image
That is the one single word that the food industry hates: 'addiction.' They much prefer words like 'crave-ability' and 'allure.' — Michael Moss Copy Share Image
In the hands of food manufacturers, cheese has become an 'ingredient.' — Michael Moss Copy Share Image
“cheese and pizza contributed more than 14 percent of the saturated fat being consumed.” — Michael Moss Copy Share Image
Every one of our 10,000 taste buds is wired for sugar. But we aren't born liking salt - we develop a taste… — Michael Moss Copy Share Image
There are powdered salts, chunked salts, salts shaped in different ways with various additives to work perfectly with processed foods. All of… — Michael Moss Copy Share Image
The optimum amount of sugar in a product became known as the 'bliss point.' Food inventors and scientists spend a huge amount… — Michael Moss Copy Share Image
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… — Michael Moss Copy Share Image
The playing field is anything but level when you walk into the grocery store. So much government subsidy goes into processed foods.… — Michael Moss Copy Share Image
“red meat that has been processed into bacon, bologna, hot dogs, sandwich meats, and other products with added salt is best avoided… — Michael Moss Copy Share Image
Home economics - kids in school used to be taught how to shop, how to cook from scratch, how to be in… — Michael Moss Copy Share Image
“sensory-specific satiety.” In lay terms, this is the tendency for big distinct flavors to overwhelm the brain, which responds by making you… — Michael Moss Copy Share Image
“He had considered other wording, including "Snack That," and "Snack This," but adding the word on made it more thought-provoking. "It's language we use… — Michael moss Copy Share
There are powdered salts, chunked salts, salts shaped in different ways with various additives to work perfectly with processed foods. All of them are… — Michael Moss Copy Share
I think the food giants are realizing that one of the big myths of them is that they can innovate. — Michael Moss Copy Share
I'm thinking waiters and waitresses are going to be bracing for more customers coming in going, not just kind of where is that beef… — Michael Moss Copy Share
When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It is this… — Michael Moss Copy Share
“In her most recent project, she tested 356 children, ages five to ten, who were brought to Monell to determine their “bliss point” for… — Michael Moss Copy Share
“You can walk through the grocery store and, while the brightly colored packaging and empty promises are still mesmerizing, you can see the products… — Michael Moss Copy Share
“America had yet seen—that is, until the public caught on and the lean, ammonia-processed beef came to be known as “pink slime.” — Michael Moss Copy Share
“For years, much of Kraft’s motivation in getting people to eat more of its convenience foods had come from the bosses at Philip Morris.” — Michael Moss Copy Share
“Noting that people were getting on average 22 teaspoons of added sugar a day, the association urged Americans to cut back. Moderately active women… — Michael Moss Copy Share
“Do what you love, and you will love what you do. Knowing what you want is the key to the growth and development of… — Michael Moss Copy Share
“If she [Mrs. Homemaker] didn't know how much she needed convenience, it was up to inventors like Clausi to show her the way.” — Michael Moss Copy Share
“Many of the Prego sauces—whether cheesy, chunky, or light—have one feature in common: The largest ingredient, after tomatoes, is sugar. A mere half cup… — Michael Moss Copy Share
