T
The New York Times
Guest
The summer, some of the biggest food companies in America have announced that they plan to stop using artificial food dyes. It’s a move that would transform the look of some of the best known brands.
Julie Creswell, who covers the food industry, explains how the health secretary, Robert F. Kennedy Jr., got the food industry to commit to a change that it has resisted for years — and that could be bad for business.
Guest: Julie Creswell, a business reporter covering the food industry for The New York Times.
Background reading:
For more information on today’s episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.
Photo: Joe Raedle/Getty Images
Unlock full access to New York Times podcasts and explore everything from politics to pop culture. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify.
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Julie Creswell, who covers the food industry, explains how the health secretary, Robert F. Kennedy Jr., got the food industry to commit to a change that it has resisted for years — and that could be bad for business.
Guest: Julie Creswell, a business reporter covering the food industry for The New York Times.
Background reading:
- How might Jell-O look and taste when artificial dyes are removed?
- Mr. Kennedy’s battle against food dyes hit a roadblock: M&M’s.
For more information on today’s episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.
Photo: Joe Raedle/Getty Images
Unlock full access to New York Times podcasts and explore everything from politics to pop culture. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify.
Continue reading...