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
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
“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
“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
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
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
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
“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
