Moss explores this in his New York Times article New and Healthier Food Choices are Being Pushed By Old Hands. People are rebelling against poor nutrition, and startup companies that offer healthier food choices are coming to the rescue. Specifically, he explores how the makers of Oreo branded its cookies with pictures of real-looking cookie dough and chocolate chips on the package, but added neither to their product.
Moss’s New York Times article The Cookie Dough Oreo looks at imitation in marketing. Purchase your copy of Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions at Amazon and Indigo.įrom protein bars to pumpkin spice lattés, Michael Moss breaks down what’s in the foods we eat in a series of video clips called What’s in It?. Purchase your copy of Salt, Sugar, Fat: How the Food Giants Hooked Us at Amazon and Indigo (25:01)Ĭheck out Michael Moss’ recent USA TODAY article on How Big Food is Feeding Our Snack Addiction
But it was like those 40 years just disappeared.” Companies appeal to us by linking their products to positive experiences, so those memories can carry on for life. “It took me instantly back 40 years to being a latchkey kid in California, where I would come home from school and have Pop Tarts. When Moss visited a Kellogg’s Research Development factory that was making Pop Tarts, the smell sent him decades into the past. Our memory of food can create intense cravings. Memory plays a powerful role in the way we eat. Companies are aware of this and take full advantage. That’s why we’re more attracted to a product that has the word “new” splashed across the front. “Just give us something new and the brain gets excited by that,” Moss said. One scientist described people as “infovores”. The body reacts much faster to sugar than it does to alcohol or nicotine. Power of the compulsion is proportional to the speed of the biological response. Addictive compulsions range in a continuum depending on the cause. About 50 years ago, the food industry deliberately changed the nature of food to tap into that instinct. Companies exploit this primal vulnerability. Because of the way our bodies are built, we’re hardwired to love food and overeat. Here, Moss is in conversation with guest host Leslie Beck, the Globe and Mail columnist and Medcan director of food and nutrition.įood can be even more addictive than hard drugs. Snacking more during the pandemic? Ever wondered whether you’re addicted to food? The Pulitzer Prize-winning investigative journalist Michael Moss, author of the new book, Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions as well as 2014’s Salt Sugar Fat, argues that the processed-food industry has engineered their products to compel us to eat them-causing all sorts of health problems at the population level.
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