New York Times reporter Michael Moss won the Pulitzer Prize for his 2010 investigation into the dangers of contaminated meat. Now in a new audiobook, Moss examines how food companies use food science and technology to hook consumers on the foods that are worst for us. He writes about the food laboratories where scientists calculate the “bliss point” of sugary drinks and the “mouthfeel” of fat. The audiobook is titled, Salt Sugar Fat: How the Food Giants Hooked Us. [Broadcast Date: April 22, 2013]
Listen to Salt Sugar Fat by Michael Moss.
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