Book
Moss M. Salt Sugar Fat: How the Food Giants Hooked Us. New York: Random House; 2013. 480 p.
Why we cite it
Exposes how food companies employ scientists to engineer products for maximum consumption using three key concepts: the bliss point (optimal sugar level for pleasure), vanishing caloric density (foods that dissolve to avoid triggering satiety), and deliberate exploitation of sensory-specific satiety. Provides investigative evidence that processed food overconsumption is by design, not personal failure.
About the author
Michael Moss is a Pulitzer Prize-winning investigative reporter for The New York Times who won the Pulitzer for his reporting on contaminated meat. *Salt Sugar Fat* was a #1 New York Times bestseller and won the 2014 James Beard Foundation Award for Writing and Literature.
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