NYU’s Institute of Public Knowledge is hosting the launch of Practicing Food Studies, edited by Amy Bentley, Fabio Parasecoli, and Krishnendu Ray. I wrote the Foreword. We will all provide brief perspectives on our quarter century of teaching food studies. For information and registration, click here. For 30% off on the book, click here.
Antioxidants as a marketing tool
Antioxidant nutrients are so important as marketing tools that they constitute their own brand, say British experts on such questions. Apparently, up to 60% of consumers who see an antioxidant claim on a product label will buy it for that reason. Despite lack of evidence that additional antioxidants make people healthier (and may actually do some harm), these claims are so popular that food companies introduced nearly 300 new antioxidant-labeled products into U.S. supermarkets last year. I’ve been collecting choice examples: breakfast cereals, of course (they are always at the leading edge of nutritional marketing), but also jelly beans. The marketing has become so competitive that unprocessed fruits and vegetables have to get into the act. I’ve seen ads for blueberries, tomatoes, and artichokes advertising their high antioxidant content. Of course they have antioxidants. All fruits and vegetables contain antioxidants, and theirs may actually do some good.