The food and beverage giant says it wants to make more ‘good for you’ snacks, but much of its revenue growth comes from high-fat, high-salt standbys such as Doritos and Cheetos.
This FDA-approved, organic material apparently extends the shelf life of many fruit items. Some call it “the biggest revolution since the refrigerator.”Read More »
The first and most basic premise of Mark Schatzker’s provocative 2015 book “The Dorito Effect” seems sound enough: Flavor matters. “We eat,” Schatzker says, “because we love the way food tastes.” Read moreRead More »