Salt, Sugar, Fat

Michael Moss has brilliantly exposed the systematic venality of Big Food. This book will confirm all your worst suspicions about the lengths big food companies go to to keep us hooked on junk.

Joanna Blythman, bestselling author of Shopped and Bad Food Britain

What happens when one of the country’s great investigative reporters infiltrates the most disastrous cartel of modern times: a processed food industry that’s making a fortune by slowly poisoning an unwitting population? You get this terrific, powerfully written book, jammed with startling disclosures, jaw-dropping confessions and, importantly, the charting of a path to a better, healthier future. This book should be read by anyone who tears a shiny wrapper and opens wide. That’s all of us.

Ron Suskind, Pulitzer Prize–winning author of Confidence Men: Wall Street, Washington, and the Education of a President

In this meticulously researched book, Michael Moss tells the chilling story of how the food giants have seduced everyone in this country. He understands a vital and terrifying truth: that we are not just eating fast food when we succumb to the siren song of sugar, fat, and salt. We are fundamentally changing our lives—and the world around us.

Alice Waters

Salt Sugar Fat is a breathtaking feat of reporting. 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. This is a truly important book, and anyone reading it will understand why food corporations cannot be trusted to value health over profits and why we all need to recognize and resist food marketing every time we grocery shop or vote.

Marion Nestle, author of Food Politics and What to Eat

A shocking, galvanising manifesto against the corporations manipulating nutrition to fatten their bottom line—one of the most important books of the year

Kirkus Reviews, starred review

A mouth-watering, gut-wrenching look at the food we hate to love

Publishers Weekly