NY Times Article Review: The Extraordinary Science of Addictive Junk Food

Why is it so difficult to put salty french fries pots? When we eat certain kinds of food, chemical substances such as serotonin and dopamine are released from the brain, which makes us feel "good". As a student in food science, we know the content of the creation and sale of new products, but how is the industry using food science and what is the ethics behind it? In the New York Times article "Extraordinary Science of Addictive Junk Foods", Michael Moss tells us his story.

He explained research and focus groups aimed at making cheap and nutritious products. Selling more products is the company's greatest benefit, but what is the cost? We have seen that the prevalence of public health problems is related to high sugar content such as diabetes and heart disease, salinity, intake of fatty foods.

Food is only half of the equation of infectious diseases of obesity, but it is a problem that needs to be tackled on a larger scale. Junk foods may have market shares all the time, but many companies have begun to adapt to the changing needs of consumers and are beginning to provide more healthy but useful products. The company is currently listening to consumers' voices more than ever, so we should encourage them to seek products that are as healthy as possible and affordable.

The article details this topic, the author ignores the positive contribution of food science, but I encourage everyone to read it. We are all consumers, so it applies to all of us. It makes it possible to think about the products we eat and why. For students who are students of food science and who are going to be a new generation of food scientists, I think they convey important messages about the ethics we do.

What do you think about this? Do you think that it is unethical that it makes cheaper healthy foods or do consumers use this as an excuse for not eating better?

Scientists in the big food industry acknowledge that they use these principles to make addictive foods in order to avoid thinking what you think is conspiracy theory. A New York Times article, "Temporary Science of Addictive Junk Foods", a company like Frito-Lay used a research and development budget of $ 30 million from more than 500 scientists to " Food "was made. "Cheetos contains technologies such as" disappearing calorie density "and can quickly blend into your mouth. "I think there is no calorie in your brain ... you can eat forever." Food, why do we actually expect people to exercise restraint and "stop"?

In the special issue of The New York Times, two investigative journalists Michael Moss are increasingly trying to prove themselves, an extraordinary science behind taste and junk food poisoning, and a multinational food company I wrote about how to face the evidence of. Food is causing their "stomach" health crisis. Pitchbury's 55-year-old executive James Behnke is worried but he has hope for plans that he and other food companies' executives planned to be involved in increasing American weight problems. Very worried, obviously obesity is getting bigger problem, of course ... This is a big pressure for food companies.

Of course, it is not a secret that Americans are crazy about junk food. According to Michael Moss, author of New York Times' recent cover story 'Extraordinary Science of Addictive Junk Foods', the food industry continues to seek new ways to "attract people to convenient food" , This addiction will become deeper and cheaper. Oliver Meyton, co-author of a recent report by British Medical Journal, says: Nearly 30 international studies said that they determined the impact on food tax population.