The industry remains resistant to change due to financial incentives from "summary" of Salt Sugar Fat by Michael Moss
The food industry is a complex web of companies and corporations that are driven by one thing above all else: profit. These companies have a vested interest in maintaining the status quo when it comes to the ingredients they use in their products. Why? Because change is expensive. It requires research and development, new formulations, and possibly even new production processes. All of this costs money, and in an industry where profit margins are already razor-thin, any additional expenses are seen as a threat to the bottom line. But it's not just the cost of change that makes the industry resistant to it. There's also the fear of losing market share. If a company suddenly decides to reformulate its products to be healthier, there's no guarantee that consumers will respond positively. In fact, there's a very real possibility that they could lose customers who prefer the taste of the original, unhealthier version. This fear of losing customers is a powerful motivator for the food industry to keep things the way they are. After all, why take the risk of changing your products when they're already selling like hotcakes? It's a classic case of "if it ain't broke, don't fix it." And so, the cycle continues. Companies continue to pump out products that are loaded with salt, sugar, and fat because that's what sells. And as long as consumers continue to buy these products, the industry has no incentive to change. It's a vicious cycle that's hard to break, but one that is essential to understand if we're ever going to see real change in the food industry.
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