Michael Moss was able to get executives of the world’s largest food companies to admit that they have only one job—to maximize sales and profits—and to reveal how they deliberately entice customers by stuffing their products with salt, sugar, and fat. After looking at the confusion, not just about the best type of breakfast, but about whether breakfast was a good idea in the first place 1, a recent newspaper article, “Beware the ‘bliss point’ – the sinister reason why you can’t put down your favourite snacks” 2 raised some pertinent points. This taste for survival dates back to hunter-gatherer days. The bliss point pretty much determines what we eat and drink an d how much. Howard Moscowitz coined the term, “bliss point” and defines it as, “that sensory profile where you like foods the most”. FAT (an opiate) 9 calories per gram, twice that of sugar or protein. The research takes place in labs, focus groups and grocery store aisles. In many ways, the story of this book is about trade-offs. In other words, it's when the ratio of sweetness, saltiness or richness is most irresistible. In a world where technology and profit reign supreme, the food industry remains on the cutting edge of developing foods that their consumers will unknowingly come back to for second or third helpings. Description. Salt Sugar Fat Summary and Study Guide. Bliss point, a term often used by the soft-drink industry represents the food manufacturers’ use of sugar, salt, and fat to increase taste and ultimately, the cravings of consumers. The other scandal lies in what is described as a serving. The bliss point is actually very harmful. PRO TIP: Take notes! This perfect balance of fat, sugar and salt is known as the Bliss Point. The true role of the Bliss Point is a means for survival based on the brain’s interpretation of taste. “Salt Sugar Fat is a breathtaking feat of reporting. Howard Moskowitz was the first to discover the Bliss Point and the impact it could have on formulating new products. Because of this, our taste buds and the way our brains interpret sugar, salt and fat has changed. The Rise of the Processed Food Industry. Finding the right combination of salt, sugar, and fat would do the trick, producing what food scientists call the “bliss point.” The food industry, Moss argues, uses the same technique to get customers to keep eating their products, continually driving the bliss point … This is created by, if you will, the holy trinity in the food industry; salt, sugar, and fat. It also was a number one New York Times bestseller in 2013. Thanks for exploring this SuperSummary Study Guide of “Salt Sugar Fat ” by Michael Moss. It is an engaging book that dives deep into the history of salt, sugar, and fat. “Bliss point,” a term coined by American market researcher and psychophysicist Howard Moskowitz, is considered the amount of an ingredient, such as salt, sugar or … The brain logged these foods that produced positive feelings and would induce cravings, thus making sure that food was given priority and consumed in the future. Then the idea of eating between meals was jumped upon by marketing executives as a clever way to boost sales of a whole bunch of products, old and new — many of them high in sugar, salt, and fat. In the UK over 60 per cent of adults and 30 per cent of children are overweigh… Children tend to prefer 30% sugar whereas adults only prefer half of that amount. The focus in this section is on the history of processed cheese, and the explosion of cheese consumption since the 1970’s. Write down any interesting facts and information from the book. The bliss point, discovered in the 1970s by food scientist Howard Moskowitz, is the point at which taste is optimized for any given food product to get customers to crave that product. Howard Moscowitz coined the term, “bliss point” and defines it as, “that sensory profile where you like foods the most”. Moskowitz describes the bliss point as "that sensory profile where you like food the most." Whole milk is only 3% fat. It is a specific term coined to represent the “specific amount of crave” which is smack in … "[2], The bliss point for salt, sugar, or fat is a range within which perception is that there is neither too much nor too little, but the "just right" amount of saltiness, sweetness, or richness. Read, download Salt Sugar Fat - How the Food Giants Hooked Us for free ( ISBNs: 9781400069804, 9780679604778 ). Salt Sugar Fat An enlightening look inside the processed food industry, well researched and with plenty of anecdotes to keep your interest. bliss points In the making of food products, scientists have developed the ‘bliss point,’ which is the perfect amount required of an ingredient like salt, sugar and fat to optimise a product’s deliciousness (and make you fat). Salt Sugar Fat is a 2013 nonfiction book by Michael Moss. The bliss point is the amount of an ingredient such as salt, sugar or fat which optimizes deliciousness (in the formulation of food products). “The bliss point is an industry reference to the perfect amount of sugar, salt, flour, and fat in products that will get us to not just like those products, but to want more and more,” Michael Moss, author of Salt, Sugar, Fat: How the Food Giants Hooked Us”. The End of Overeating: Taking Control of the Insatiable American Appetite, by David Kessler, this book sheds piercing light on the way packaged food is engineered to hit your "bliss point" - that precisely engineered combination of the unholy triumvirate of salt, sugar and fat that keeps you coming back for more and more, never quite satisfied. Children tend to prefer 30% sugar whereas adults only prefer half of that amount. From ‘bliss spots’ to the USDA, Nina Strochlic on the shocking revelations from the book ‘Salt Sugar Fat.’ Nina Strochlic Updated Jul. The term was coined by a US market researcher and psychoanalyst, Howard Moskowitz, known for his work in creating soft drinks and pasta sauces, and refers to the point at which sugar, fat or salt are blended to delicious perfection. Now, the brain’s reward system reacts positively to overindulging in foods with zero nutritional content but are loaded with sugar, salt and fat. The “Fat” section of “Salt Sugar Fat” is the most disquieting, for, as Moss learns from Adam Drewnowski, an epidemiologist who runs the Center for Obesity Research at … Pioneering work on the bliss point was carried out by American market researcher and psychophysicist Howard Moskowitz, known for his successful work in product creation and optimization for foods ranging from spaghetti sauce to soft drinks. Lately, there have been many tries to lead people to healthy eating and abandoning processed foods. This scientific approach cut out massive amounts of time and money when developing new products. This perfect balance of fat, sugar and salt is known as the Bliss Point. This scientific approach cut out massive amounts of time and money when developing new products. Sugar Consumption is Out of Control . They make it tastier. Dr Oz: How the Food Giants Hook Us On Sugar & Bliss Points. Sugar Consumption is Out of Control . But in their hands, the salt, sugar, and fat they have used to propel this social transformation are not nutrients as much as weapons—weapons they deploy, certainly, to defeat their competitors but also to keep us coming back for more.” ― Michael Moss, Salt Sugar Fat: How the Food Giants Hooked Us