“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
“If she [Mrs. Homemaker] didn't know how much she needed convenience, it was up to inventors like Clausi to show her the… — 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
“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
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
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
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
Take a cup of coffee, keep adding sugar until you reach the point that you like it the most, and then when… — Michael Moss Copy Share Image
“...we eat not so much for pleasure as we do to ward off an awful feeling...The fear of hunger is deeply rooted,… — 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
“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 Image
In the hands of food manufacturers, cheese has become an 'ingredient.' — 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 them are… — Michael Moss Copy Share Image
I think the food giants are realizing that one of the big myths of them is that they can innovate. — Michael Moss Copy Share Image
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 Image
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 Image
“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 Image
“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 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
“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 Image
“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 Image
