Why The Food Brands You Grew Up With Will Never Be The Same

It’s been said again and again that 2015 was a year of revolution in the world of “Big Food.” Major packaged-food brands like Kraft, General Mills, Campbell Soup Co. and other major industry players have been racing to remove artificial flavors and dyes from their products as part of an effort to cater to consumers’ desires for healthier, more natural foods. And to rescue their sagging sales numbers. That revolution is showing no sign of slowing down in 2016 and beyond. John Ruff would know. Now retired, Ruff worked for 36 years for Kraft and the former General Foods, and headed research and development for Kraft’s international and North American divisions. He was also a former president of the Institute of Food Technologists, a Chicago-based food science non-profit. “I think [the new products are] more than a passing fad,” Ruff told The Huffington Post by phone. “I think we’re several years into it and I’m not seeing this ever totally going away.” But even as some of America’s most well-established food products -- like Kraft mac-and-cheese or Campbell’s chicken soup -- undergo major facelifts, Ruff believes what’s happening in the packaged-food industry isn’t particularly groundbreaking. Ruff’s career in food began in 1968 in the UK, and helping to develop products that were deemed healthier by consumers -- and in most cases, generally were healthier -- was on his rada...
Source: Healthy Living - The Huffington Post - Category: Consumer Health News Source Type: news