Blogosphere exerts new consumer influence on food industry

May 7, 2014

Earlier this year, bloggers scored a high-profile victory in their campaign against a common bread ingredient—also used in yoga mats and other plastics—when Subway announced it was dropping the substance from its dough recipe. The case highlights the powerful influence of online campaigns, and how they are changing the food industry, according to an article in Chemical & Engineering News (C&EN), the weekly news magazine of the American Chemical Society.

Melody M. Bomgardner, senior editor at C&EN, notes that consumers' curiosity and outrage about what's in their food has fueled a number of vehement and well-publicized Internet campaigns in recent years. Online petitions have attacked the "pink slime" of processed meats in school lunches, synthetic dyes in popular foods for kids and brominated vegetable oil in sports drinks. So far, the results have been mixed, with some companies shifting to alternative ingredients, while others are holding the line.

Whether there's solid science behind the claims is another story altogether. Critics of some of these food say these campaigns often lack scientific evidence to support their claims, and the only thing they promote is paranoia. Regardless, growing public awareness about questionable ingredients has delivered a powerful message to the : Consumers don't trust large corporations to prioritize their health over profits. And the industry is taking notice.

Explore further: When the fat comes out of food, what goes in?

More information: "Food Fights" cen.acs.org/articles/92/i18/Food-Fights.html

Related Stories

When the fat comes out of food, what goes in?

November 2, 2011

When fat, sugar and gluten come out of salad dressings, sauces, cookies, beverages, and other foods with the new genre of package labels shouting what's not there, what goes into "light" or "-free" versions of products to ...

Recommended for you

How to look for a few good catalysts

July 30, 2015

Two key physical phenomena take place at the surfaces of materials: catalysis and wetting. A catalyst enhances the rate of chemical reactions; wetting refers to how liquids spread across a surface.

New polymer able to store energy at higher temperatures

July 30, 2015

(Phys.org)—A team of researchers at the Pennsylvania State University has created a new polymer that is able to store energy at higher temperatures than conventional polymers without breaking down. In their paper published ...

Findings illuminate animal evolution in protein function

July 27, 2015

Virginia Commonwealth University and University of Richmond researchers recently teamed up to explore the inner workings of cells and shed light on the 400–600 million years of evolution between humans and early animals ...

Yarn from slaughterhouse waste

July 29, 2015

ETH researchers have developed a yarn from ordinary gelatine that has good qualities similar to those of merino wool fibers. Now they are working on making the yarn even more water resistant.

0 comments

Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.