How Food Producers Hide Behind Labels - Seattle - Restaurants and Dining - Voracious
Although investigative reporter Michael Moss didn't examine genetically modified foods in his monumental study of the processed food industry - "I paid attention to salt, sugar and fat because the science is stronger at this point," he says - his findings pertaining to nutritional labeling suggest GMO labels could prove less effective than I-522 backers would hope.
"Labels are so tricky for consumers," says Moss, author of the newly-released Salt, Sugar, Fat: How The Food Giants Hooked Us. "We go into a grocery store and see a big label saying low-fat, but the food's loaded with sugar."
"I refrained from painting a picture of a monster, because I think it's important to see them as companies doing what companies do," Moss says.
Still, he acknowledges the industry's dedication to profitability precludes saintliness, which is why its leaders sometimes welcome the cover of government regulation and public outcry.
"Companies seem to respond to forceful customer demand," he says.
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