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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.

From 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.

From Michael Moss

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

From 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.

From 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.

From 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.

From 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.

From 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.

From 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.

From Michael Moss

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

From Michael Moss

Michael Moss

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