Latest from Food Politics: Weekend reading: The hidden cost of cheap food

Take a look at this new report: I love the report’s quick summary: Mostly, this report looks at additives.   The authors looked at 800 products. Their basic finding: the cheaper the price, the greater the number of additives. The report calls for a ...

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By Marion Nestle March 27 2026 Weekend reading: The hidden cost of cheap food Take a look at this new report: I love the report’s quick summary: Mostly, this report looks at additives.  The authors looked at 800 products. Their basic finding: the cheaper the price, the greater the number of additives. The report calls for a collection of policy interventions to improve standards for additives in foods. I hope RFK Jr reads this report. Note: Yuka has a vested interest in getting you to use its app to check the additives in the foods you buy. The post Weekend reading: The hidden cost of cheap food appeared first on Food Politics by Marion Nestle      Related Posts Lawsuit #3: banning food dyes in Texas What’s happening with prices at the grocery store? Happy Thanksgiving: What is it costing you?   Now Available: What to Eat Now My new book, What to Eat Now, is officially out! It's both a field guide to food shopping in America and a reflection on how to eat well—and deliciously. For more information and to order, click here. You can explore the full archive of this (almost) daily blog at foodpolitics.com, where you'll also find information about my books, articles, media interviews, upcoming lectures, favorite resources, and FAQs. Visit the Site » ​​​​​​​ Marion Nestle Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University, Emerita © Marion Nestle. You're receiving this email because you've signed up to receive updates from us. If you'd prefer not to receive updates, you can unsubscribe. Safely Unsubscribe • Archives • Preferences • Contact • Subscribe • Privacy

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Latest from Food Politics: Catching up with meat alternatives

Plant- and cell-based meats are not doing as well as expected, and the new dietary guidelines, pro-meat and anti-highly processed don’t help this cause much.   Here are some items I’ve collected lately on this topic. Does plant-based meat still ...

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By Marion Nestle March 26 2026 Catching up with meat alternatives Plant- and cell-based meats are not doing as well as expected, and the new dietary guidelines, pro-meat and anti-highly processed don’t help this cause much.  Here are some items I’ve collected lately on this topic. Does plant-based meat still dominate the meat-free sector? Meat alternatives are in trouble, but traditional plant-based and vegetarian foods will not necessarily replace them… Read more Cultivated meat’s casualties: who is failing and why?  Makers of cell-based meat are falling, fast. We round up who’s shutting up shop and why… Read more Plant-based meat isn’t dead, but it is in a reset: Plant-based meat faces a slowdown as price, foodservice strategy and manufacturing innovation shape the next phase for the sector… Read more What will it take to rebuild plant-based and cultivated meat?  As protein demand rises and consumers grow choosier, Good Food Institute Founder Bruce Friedrich outlines how plant-based and cultivated meat can move beyond hype and become investable, scalable industries… Listen now Meat alternatives are too niche – plant-based can do so much more: Meat mimicry shows little sign of broad appeal, yet plant-based foods have opportunities beyond it… Read more 5 ways to boost plant-based meat sales: Health claims may be an overlooked lever that could reignite plant-based meat demand, according to consumer research by the Good Food Institute… Read more   What’s driving the rise of hybrid meat? Industry is showing keen interest in the hybrid trend… Read more  [Hybrid combines plant-based with real meat] Foundation for Food & Agriculture Research: FFAR and GFI seek research to improve flavor of plant-based proteins: A new funding call from the Foundation for Food and Agriculture Research (FFAR) and the Good Food Institute (GFI) will support precompetitive academic research to reduce off-flavors and improve the sensory quality of plant-based and fermentation-derived protein ingredients.Read More Plant-based meat laws aren’t misleading, court rules: Court finds that requiring disclaimers like “does not contain meat” violates free speech, marking another victory for Tofurkey, Plant Based Foods Association and the Animal Legal Defense Fund… Read more Comment Alt-meat products comprise their own industry, one hard at work to make these products desirable, accessible, affordable, and acceptable.  Clearly, it has work to do on all counts. The post Catching up with meat alternatives appeared first on Food Politics by Marion Nestle      Related Posts What’s happening with plant-based meat: a roundup Is the Dietary Guidelines’ prioritizing of meat about industry lobbying or personal ideology? Industry-influenced conference of the week: reducing methane emissions   Now Available: What to Eat Now My new book, What to Eat Now, is officially out! It's both a field guide to food shopping in America and a reflection on how to eat well—and deliciously. For more information and to order, click here. You can explore the full archive of this (almost) daily blog at foodpolitics.com, where you'll also find information about my books, articles, media interviews, upcoming lectures, favorite resources, and FAQs. Visit the Site » ​​​​​​​ Marion Nestle Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University, Emerita © Marion Nestle. You're receiving this email because you've signed up to receive updates from us. If you'd prefer not to receive updates, you can unsubscribe. Safely Unsubscribe • Archives • Preferences • Contact • Subscribe • Privacy

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