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TC's Koch: "Americans Demanding Healthier Food"

Pamela Koch, Executive Director of TC's Laurie M. Tisch Center for Food, Education & Policy, spoke with NBC Nightly News about changes to Campbell's Healthy Kids Pasta and Chicken soup. Campbell took out more than 10 artificial additives with unpronounceable names and added dehydrated chicken, onions and broth.

Koch says the iconic soup maker is one of many food companies that are removing ingredients from their products that consumers don't want. Other brands , such as General Mills, Kraft and Hershey's , are making similar changes.

They "need to think about all the ingredients they’re putting in their food, and those changes need to be big if people are really going to respond and keep buying their products," Koch says in the NBC segment. "People are realizing that they want the food they eat to be healthy, they want to know what goes in their foods. I think this is here to stay."

I n the November 6, 2015, New York Times Sunday Review, Koch and Hans Taparia, an assistant professor at the New York University Stern School of Business , write: " Eating habits are changing across the country, and food companies are struggling to keep up .  Food companies are moving in the right direction, but it won’t be enough to save them. If they are to survive changes in eating habits, they need a fundamental shift in their approach."

 

Here is the ​NBC ​segment:  http://nbcnews.to/1SIXnNa

Published Wednesday, Nov. 11, 2015

TC's Koch: "Americans Demanding Healthier Food"

Pamela Koch, Executive Director of TC's Laurie M. Tisch Center for Food, Education & Policy, spoke with NBC Nightly News about changes to Campbell's Healthy Kids Pasta and Chicken soup. Campbell took out more than 10 artificial additives with unpronounceable names and added dehydrated chicken, onions and broth.

Koch says the iconic soup maker is one of many food companies that are removing ingredients from their products that consumers don't want. Other brands , such as General Mills, Kraft and Hershey's , are making similar changes.

They "need to think about all the ingredients they’re putting in their food, and those changes need to be big if people are really going to respond and keep buying their products," Koch says in the NBC segment. "People are realizing that they want the food they eat to be healthy, they want to know what goes in their foods. I think this is here to stay."

I n the November 6, 2015, New York Times Sunday Review, Koch and Hans Taparia, an assistant professor at the New York University Stern School of Business , write: " Eating habits are changing across the country, and food companies are struggling to keep up .  Food companies are moving in the right direction, but it won’t be enough to save them. If they are to survive changes in eating habits, they need a fundamental shift in their approach."

 

Here is the ​NBC ​segment:  http://nbcnews.to/1SIXnNa

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