Learn about the science and economics behind snack foods with Michael Moss, author of Salt Sugar Fat: How the Food Giants Hooked Us, on this week’s edition of What Doesn’t Kill You. Katy Keiffer chats with Michael about the origins of sugary, salty snacks in Kellogg’s. Did you know that John Harvey Kellogg was originally very against sugar? Learn about the marketing of snack foods, and the parallels and connections with tobacco advertising. Hear what forces are causing many developing countries to adopt the American tradition of snack foods and leaving scratch-cooking behind. Find out how food scientists engineer foods to appeal to a certain “bliss point” in eaters! How are the USDA and FDA involved with growing cheese consumption in the United States? Find out all of this and more on this week’s installment of What Doesn’t Kill You! Thanks to our sponsor, Route 11 Potato Chips.
“While the content of salt, sugar, and fat might not have changed in many products like sodas, but the amount of ‘snack-able’ foods that replaced meals increased.” [7:15]
— Michael Moss on What Doesn’t Kill You