That was part of the genesis of this book. You kept finding studies that made almost laughable health claims - ”Concord grape juice, cognitive function, and driving performance,” or ”Walnut ingestion in adults at risk for diabetes” - funded by big grape juice and walnut growers, respectively. It was your informal study of industry-funded food research that got me interested in this issue.
I now give talks at the Pepsi auditorium at Cornell. So these scientists were part of the food industry - and the food industry supports food science.
Faculty did research on the best way to feed animals to maximize their growth.Īs the processed food industry became more developed, universities began hiring scientists who could help food companies make and develop new products. In the early 20th century, Cornell University developed departments of dairy, meat, and poultry science in order to support those industries. Cornell’s food science department is a good example. Can you unpack it? Marion Nestleįood science started out in universities as a way to support the food industry. You write, “Food science is the food industry.” That’s a strong claim. Here’s our conversation, edited for length and clarity. I talked to Nestle about how the food industry became so influential in academic science, why her food science and nutrition research peers haven’t taken the problem seriously, and how consumers can navigate confusing health claims. We eat many different foods in combinations that differ from day to day varying our food intake takes care of nutrient needs.” “To ask whether one single food has special health benefits defies common sense. She also explains why the very notion that any single food might have miraculous health benefits is absurd. Through her investigation into how money flows from companies and trade groups to labs, she shows how pervasive the problem is - and why it’s distorting how we think about health. In a new book, Unsavory Truth, Marion Nestle - a nutrition researcher at New York University, writer, and longtime crusader on conflicts of interest in food science - charts dozens of fascinating examples like this, from the likes of Hershey and Coca-Cola, to the Corn Refiners Association and the Royal Hawaiian Macadamia Nut Inc. This research, and the media hype it inevitably attracts, yielded a clear shift in the public perception of chocolate products that, are also, ahem, full of sugar and calories. Here at Vox, we examined 100 Mars-funded studies last year and found they overwhelmingly drew glowing conclusions about cocoa and chocolate - promoting everything from chocolate’s heart health benefits to cocoa’s ability to fight disease. Take chocolate: Over the past 30 years, Nestle, Mars, Barry Callebaut, and Hershey - among the world’s biggest producers of chocolate - have poured millions of dollars into scientific studies and research grants that support cocoa science. Turns out our beliefs about how nutritious these products are is increasingly shaped by scientific research dreamed up and paid for by major food companies and interest groups. Do they include antioxidant-rich chocolate bars? Or immune system-boosting juice? Or maybe “superfoods” like pomegranate granola bars? The Manufacturing Quality Technician works closely with the Quality Assurance Manager to check incoming shipment, sample product for testing, scheduled walk through of facility and doing machine and line clearances in a GMP manufacturing environment and to ensure quality aspects of the company.Consider the foods you’d like to think of as healthy.
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