They may have salt, sugar, and fat on their side, but we, ultimately, have the power to make choices. After all, we… — 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
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
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
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
As I spoke with scientists about the way fat behaves, I couldn't resist drawing an analogy to the realm of narcotics. If… — 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
Some of the largest companies are now using brain scans to study how we react neurologically to certain foods, especially to sugar.… — Michael Moss Copy Share Image
Pressed by the Obama administration and consumers, Kraft, Nestle, Pepsi, Campbell and General Mills, among others, have begun to trim the loads… — 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
“Some candy bars had more protein than many cereals. [Jean] Mayer dubbed them "sugar-coated vitamin pills" and wrote, "I contend that these… — Michael Moss Copy Share Image
Companies are experimenting with replacing sodium chloride with potassium chloride, because most of the health problems come from sodium. It works for… — 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
