As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Chemistry is complicated; that includes ingredients in artificially flavored fizzy drinks. Soda makers bowed to pressure to drop brominated vegetable oil, but its safety hasn’t been very well studied.
Argentina is the site of the global kickoff of what Coke is describing as a “natural” and “green” lower-calorie cola. Coca-Cola Life contains stevia instead of sugar, and comes in a bottle that’s made partially from plants.
In 2011, California listed 4-MEI, the chemical that Coke and Pepsi used to obtain caramel coloring for their colas, as a carcinogen. Both sodas have been reformulated for sale in the state — but tests show 4-MEI is still common in Pepsi colas sold elsewhere.
From food scientists who study the human palate to maximize consumer bliss, to marketing campaigns that target teens to hook them for life on a brand, Pulitzer Prize-winning journalist Michael Moss’ new book goes inside the world of processed, packaged goods.