You may have heard of the recent efforts of restaurants to get those funny-sounding artificial ingredients out of their menu. In the past few weeks, for instance, Chipotle has gone GMO free and Panera has released a list of “No No” ingredients they’re cutting from their menus.
This is great! Brands are listening to consumers when we say that we want natural ingredients. We are beginning to shift towards a more natural, easy-to-understand food industry.
I had the chance to talk about these menu makeovers on PBS Newshour alongside Allison Aubrey of NPR. Allison puts it perfectly when she says that people “seem to have developed an allergy to something that seems artificial.” It is this “allergy” that companies are reacting to, nixing anything that sounds toxic (even if there are no negative effects of the ingredient).
I also sat down with CBS This Morning to talk about the new changes— the benefits and the trade-offs.
In other news, my book Salt Sugar Fat has gone even more global! Check out the nifty cover for the Taiwanese translation that just arrived in the mail: