Why America is Obsessed with Ultra-Processed Foods

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we consulted Kelly BrownellProfessor Emeritus, Sanford School of Public Policy, Duke University; Michael F. Jacobsonco-founder of the Center for Science in the Public Interest and founder of the National Food Museum; Stuart GillespieSenior Researcher, International Food Policy Research Institute; Terra FazinoAssociate Professor, Department of Psychology, University of Kansas; Dr. David A. KesslerFormer Commissioner of the Food and Drug Administration; Carlos Monteironutritional epidemiologist and professor emeritus at the University of Sao Paulo, Brazil; michael mossan investigative journalist in New York City who wrote about the food industry; marion nestleProfessor Emeritus of Nutrition, Food Studies and Public Health at New York University; Barry PopkinProfessor of Nutrition, Gillings School of Global Public Health, University of North Carolina; John RuffFood scientist and former executive at Kraft and General Foods; Laura SchmidtProfessor of Health Policy, University of California, San Francisco; Laura Shapiroculinary historian of New York City; Dr. Chris Van TullekenProfessor of Infection and Global Health at University College London; Helen Jo BateAssociate Professor of History at Michigan State University.