Eye-opening insights from company executives, marketers, and food scientists into how your food is made and what you can do to eat better.
First, some reassuring news
“When we recently examined big food companies over a five-year period, we found that 99 percent of their growth was coming from lower-calorie products. That was, quite frankly, a stunning surprise. So they’re not just sitting around on their hands. They are moving in the right direction.” Former food-industry executive Hank Cardello, director of the Obesity Solutions Initiative at the Hudson Institute (a nonprofit think tank) and author of Stuffed Here’s some more good news: these foods are even better for you than you thought.
“Consumers clearly want more natural ingredients and transparency about what they’re eating, and smart manufacturers are getting that and responding. Nestlé has moved to get rid of artificial colors and flavors in its chocolate candy. Kraft is removing artificial dyes from some types of macaroni and cheese. And some fast-food chains are removing antibiotics from their chicken.” Hank Cardello
Keep it fresh
“The concept of ‘the dose makes the poison’ is very important in the realm of food, especially when it comes to natural flavors and artificial colors. All food ingredients and nutrients—even those we need to survive—have a threshold for safety. When caramel color was approved, nobody anticipated how much of it would be used in the food and beverage industry. It’s in a lot of foods you don’t expect: certain soups, pilaf, and hamburger, for example. So if everything you eat is from a box, a can, or a bag, then you may get too much and have reason for concern. But if you eat a variety of foods, you don’t have to worry.” Kantha Shelke, PhD, a food scientist who specializes in ingredients at Corvus Blue, a Chicago-based research firm