Michael Moss
Michael Moss
Michael Moss was awarded the Pulitzer Prize for Explanatory Reporting in 2010, and was a finalist for the prize in 2006 and 1999. He is also the recipient of a Gerald Loeb Award and an Overseas Press Club citation. Before coming to The New York Times, he was a reporter for The Wall Street Journal, New York Newsday, and The Atlanta Journal-Constitution. He has been an adjunct professor at the Columbia School of Journalism and currently lives in Brooklyn with...
NationalityAmerican
ProfessionJournalist
CountryUnited States of America
among begun campbell general loads obama pressed trim
Pressed by the Obama administration and consumers, Kraft, Nestle, Pepsi, Campbell and General Mills, among others, have begun to trim the loads of salt, sugar and fat in many products.
issue
Sugar was an issue in the '80s, so you would see low-sugar products; fat was an issue in the '90s, so you'd see low-fat products.
alluring biggest brain buds complex flavor formulas hits owe single stop success taste tells
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 have a distinct, overriding single flavor that tells the brain to stop eating.
buds develop salt taste wired
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.
continuing cut fat figures food giants good hand huge inevitably looking loss pressure raises result revenue sales shalt street time wall
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 and the revenue and saying, 'Thou shalt not result in any loss of profit.' There's huge continuing pressure on the food companies.
equivalent feature largest mere sauces whether
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 of Prego Traditional, for instance, has the equivalent of more than two teaspoons of sugar: as much as two-plus Oreo cookies.
cook happen home kids school taught
Home economics - kids in school used to be taught how to shop, how to cook from scratch, how to be in control of their diets. Doesn't happen anymore.
amount companies diminish fat health people problems sodium sugar works
Companies are experimenting with replacing sodium chloride with potassium chloride, because most of the health problems come from sodium. It works for some products, but if you diminish the amount of sodium, people want sugar and fat instead.
classes decline eat economics foods home issue key processed
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 get this issue moving.
food
In the hands of food manufacturers, cheese has become an 'ingredient.'
average calories eats food government mainly pounds processed
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 eat so much cheese? Mainly it's because the government is in cahoots with the processed food industry.
address companies health mouths paying scramble touched
The growing attention Americans are paying to what they put into their mouths has touched off a new scramble by the processed-food companies to address health concerns.
burst flavor foods hooked ingredient itself miracle serves shelves staggering stay totally
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 solves all of their problems. There is the flavor burst to the salt itself, but it also serves as a preservative, so foods can stay on the shelves for months.
choices sugar salt
They may have salt, sugar, and fat on their side, but we, ultimately, have the power to make choices. After all, we decide what to buy. We decide how much to eat.