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Michael Moss is an investigative reporter with The New York Times, having joined the paper in 2000. Moss was awarded the Pulitzer Prize for exploratory reporting in 2010, and was a finalist for the prize in 2006 and 1999. He is also the recipient of a Loeb Award and an Overseas Press Club citation in 2006 for stories on the faulty justice system for American-held detainees in Iraq.
Before coming to the Times, he was a reporter for The Wall Street Journal, New York Newsday, and The Atlanta Journal-Constitution. He has been an adjunct professor at the Columbia School of Journalism and currently lives in Brooklyn with his wife and two sons.
Michael Moss's website
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So, how big is the processed food industry, exactly? What kind of scale are we talking about here?
The scale we're talking about here is huge. Grocery sales now top $1 trillion a year in the U.S., with more than 300 manufacturers employing 1.4 million workers, or 12 percent of all American manufacturing jobs. Global sales exceed $3 trillion. But the figure I find most revealing is 60,000: That's the number of different products found on the shelves of the largest supermarkets.
How did it get so big?
The food processing industry is more than a century old - if you count the invention of breakfast cereals - but it really took off in the 1950s with the promotion of convenience foods whose design and marketing was aimed at the increasing numbers of families with both parents working outside the home. The industry's growth, since then, has been entirely unrestrained. While food safety is heavily regulated, the government has been industry's best friend and partner in encouraging Americans to become more dependent on processed foods.
What 3 things should a health-conscious supermarket shopper keep in mind?
The most alluring products - those with the highest amounts of salt, sugar and fat - are ...
Greg Critser is a longtime chronicler of the modern pharmaceutical industry and the politics of medicine. His columns and essays on the subject have appeared in Harper's Magazine, USA Today, the Wall Street Journal, the L... (more)
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Salt Sugar Fat
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Dan Fagin is an associate professor of journalism and the director of the Science, Health, and Environmental Reporting Program at New York University's Arthur L. Carter Journalism Institute. For fifteen years, he was the... (more)
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