![]() Moss added sugar and fat to form what he called “the unholy trinity on which the processed-food industry relies.” Mansour Samadpour, head of IEH Laboratories in Washington, a large food-industry consulting laboratory, suggested Moss concentrate on examining food additives, particularly the salt added to meat. “This is an industry that had lost control over its own ingredients - the food chain had become so complicated,” he said. coli outbreak in a beef processing plant. Then he realized there was a larger story concerning the $1 trillion domestic food processing industry, “about which we really know very little.” The extent of the problems became clearer, he said, after his investigations took him next to Minnesota to check on an E. The book had its origins in 2009, when Moss’s editor suggested he look into a nationwide salmonella outbreak originating from a peanut processing factory in Georgia from which eight people died and 19,000 were sickened. ![]() He spoke after accepting the 2014 Graduate School of Public Health Porter Prize. ![]() “The reporting and the research that went into this was so much like being inside a detective story,” Moss told a packed William Pitt Union Ballroom April 8. New York Times reporter Michael Moss came to see his investigation of the food processing industry, which resulted in the book “Salt Sugar Fat: How the Food Giants Hooked Us,” as resembling nothing less than a true-crime tale. ![]()
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