Michael Moss Quotes & Sayings

The transition of food to being an industrial product really has been a fundamental problem," Willett said. "First, the actual processing has stripped away the nutritional value of the food. Most of the grains have been converted to starches. We have sugar in concentrated form, and many of the fats have been concentrated and then, worst of all, hydrogenated, which creates trans-fatty acids with very adverse effects on health. — Michael Moss

Each year, food companies use an amount of salt that is every bit as staggering as it sounds: 5 billion pounds. — Michael Moss

The group's executive director, Michael Jacobson, was trained as a microbiologist at MIT, and a few years after the group started up, Jacobson's interest in salt was ignited. He had just finished a project examining the preservatives, colorings, and chemical processing aids being used by food companies in making their products. As scary as some of these might have seemed, he spotted the far more tangible and pressing target of salt. He saw how the country's rates — Michael Moss

In the end, that is what this book is about. It will show how the makers of processed foods have chosen, time and again, to double down on their efforts to dominate the American diet, gambling that consumers won't figure them out. It will show how they push ahead, despite their own misgivings. And it will hold them accountable for the social costs that keep climbing even as some of their own say, "Enough already. — Michael Moss

Yet many of the biggest slaughterhouses would sell their meat only to hamburger makers like Cargill if they agreed not to test their meat for E. coli until it was mixed together with shipments from other slaughterhouses. — Michael Moss

When consumers tried to improve their health by shifting to skim milk, Congress set up a scheme for the powerful dairy industry through which it has quietly turned all that unwanted, surplus fat into huge sales of cheese - not cheese to be eaten before or after dinner as a delicacy, but cheese that is slipped into our food as an alluring but unnecessary extra ingredient. The toll, thirty years later: The average American now consumes as much as thirty-three pounds of cheese a year. — Michael Moss

There are powdered salts, chunked salts, salts shaped in different ways with various additives to work perfectly with processed foods. All of them are geared to increase allure. — Michael Moss

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. — Michael Moss

red meat that has been processed into bacon, bologna, hot dogs, sandwich meats, and other products with added salt is best avoided altogether. — Michael Moss

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. — Michael Moss

In a key
but commonly overlooked
aspect of obesity, weight gain can be caused by the slightest increases in consumption, if it continues day in and day out. — Michael Moss

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. — Michael Moss

As a culture, we've become upset by the tobacco companies advertising to children, but we sit idly by while the food companies do the very same thing. And we could make a claim that the toll taken on the public health by a poor diet rivals that taken by tobacco. — Michael Moss

Using high math and computations, he engineers them, with one goal in mind: to create the biggest crave. "People say, 'I crave chocolate,' " Moskowitz told me. "But why do we crave chocolate, or chips? And how do you get people to crave these and other foods? — Michael Moss

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

In her most recent project, she tested 356 children, ages five to ten, who were brought to Monell to determine their "bliss point" for sugar31. The bliss point is the precise amount of sweetness - no more, no less - that makes food and drink most enjoyable. She was finishing up this project in the fall of 2010 when she agreed to show me some of the methods she had developed. Before we got started, I did a little research on the term bliss point itself. Its origins are murky, having some roots in economic theory. In relation to sugar, however, the term appears to have been coined in the 1970s by a Boston mathematician named Joseph Balintfy, who used computer modeling to predict eating behavior. The concept has obsessed the food industry ever since. — Michael Moss

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. — Michael Moss

That is the one single word that the food industry hates: 'addiction.' They much prefer words like 'crave-ability' and 'allure.' — Michael Moss

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 from, but, like, where is that vanilla from and what's up with that sunflower oil? Is it organic or not and how many pesticides? — Michael Moss

I think the food giants are realizing that one of the big myths of them is that they can innovate. — Michael Moss

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. — Michael Moss

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

Some candy bars had more protein than many cereals. [Jean] Mayer dubbed them "sugar-coated vitamin pills" and wrote, "I contend that these cereals containing over 50% sugar should be labeled imitation cereal or cereal confections, and they should be sold in the candy section rather than in the cereal section. — Michael Moss

the inventors and company executives don't generally partake in their own creations. Thus the heavy reliance on focus groups with the targeted consumer. — Michael Moss

cheese and pizza contributed more than 14 percent of the saturated fat being consumed. — Michael Moss

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. — Michael Moss

Some of the largest companies are now using brain scans to study how we react neurologically to certain foods, especially to sugar. They've discovered that the brain lights up for sugar the same way it does for cocaine. — Michael Moss

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. — Michael Moss

the biggest deliverers of saturated fat - the type of fat doctors worry about - are cheese and red meat, — Michael Moss

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. — Michael Moss

Given these proclivities on the part of food companies - competitive, beholden to Wall Street, and in utter denial about their culpability - an intervention by Washington would certainly seem to be in order. — Michael Moss

Health messages are simply overwhelmed, in volume and in effectiveness, by junk-food ads that often deploy celebrities or cartoon characters to great effect. We may know that eating fruits and vegetables is good for us, but the preponderance of the signals we get - and especially the signals children get - push us in the direction of junk food. — Michael Moss

So the dentist took a trip to his local supermarkets, brought seventy-eight brands of cereal back to his lab, and proceeded to measure the sugar content of each with damning precision. A third of the brands had sugar levels between 10 percent and 25 percent. Another third ranged up to an alarming 50 percent, and eleven climbed even higher still - with one cereal, Super Orange Crisps, packing a sugar load of 70.8 percent. When each cereal brand was cross-referenced with TV advertising records, the sweetest brands were found to be the ones most heavily marketed to kids during Saturday morning cartoons. — Michael Moss

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. — Michael Moss

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. — Michael Moss

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. — Michael Moss

You can walk through the grocery store and, while the brightly colored packaging and empty promises are still mesmerizing, you can see the products for what they are. — Michael Moss

[The Center for Science in the Public Interest forced] PepsiCo to change the labeling of its Tropicana Peach Papaya Juice to reflect ... that it has neither peaches nor papaya and is not a juice. — Michael Moss

The playing field is anything but level when you walk into the grocery store. So much government subsidy goes into processed foods. Even when you're well-meaning as a parent or a shopper for yourself, you can't help but be pulled toward the highly processed food. — Michael Moss

The optimum amount of sugar in a product became known as the 'bliss point.' Food inventors and scientists spend a huge amount of time formulating the perfect amount of sugar that will send us over the moon and send products flying off the shelves. — Michael Moss

Inevitably, the manufacturers of processed food argue that they have allowed us to become the people we want to be, fast and busy, no longer slaves to the stove. But in their hands, the salt, sugar, and fat they have used to propel this social transformation are not nutrients as much as weapons - weapons they deploy, certainly, to defeat their competitors but also to keep us coming back for more. — Michael Moss

...we eat not so much for pleasure as we do to ward off an awful feeling...The fear of hunger is deeply rooted, and food manufacturers know well how to push the buttons that evoke this fear. — Michael Moss

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. — Michael Moss

Well, that's what the consumer wants, and we're not putting a gun to their head to eat it. That's what they want. If we give them less, they'll buy less, and the competitor will get our market. So you're sort of trapped. — Michael Moss

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 the food manufacturers. What I found, over four years of research and reporting, was a conscious effort ... to get people hooked on foods that are convenient and inexpensive. — Michael Moss

Thus, the sweetened breakfast was born, as was a core industry strategy that food processors would deploy forevermore...Just swap out the problem component for another that wasn't, at the moment, as high on the list of concerns. — Michael Moss

As I spoke with scientists about the way fat behaves, I couldn't resist drawing an analogy to the realm of narcotics. If sugar is the methamphetamine of processed food ingredients, with its high-speed, blunt assault on our brains, then fat is the opiate, a smooth operator whose effects are less obvious but no less powerful. — Michael Moss

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. — Michael Moss

In the hands of food manufacturers, cheese has become an 'ingredient.' — Michael Moss