How the Food Industry Manipulates Our Taste Buds With Salt, Sugar and Fat

In 1999, Michael Mudd, Vice President of Kraft, addressed a meeting of top executives of America’s biggest food companies. His topic: the growing public health concerns over the obesity epidemic and the role packaged and processed foods were playing in it. He began pleading with his colleagues to pay attention to the health crisis and consider what companies could do to hold themselves accountable. The CEO of General Mills was the first to speak, pointing out that his company’s accountability was to their shareholders, not to consumers. At the end of the meeting, the group decided not to alter their usage of salt, sugar and fat because it would make their food taste worse and shareholders would lose money.