There was a very interesting article in the weekend edition Wall Street Journal on food makers scrimping on ingredients to fatten profits.   I also heard it mentioned on NPR this morning (3-minute podcast).

The story goes that General Mills saved $5 million dollars by mixing the chocolate chips in with the dough (vs. putting them on top) of their Pillsbury Turtle Cookies.   They saved $5MM dollars without changing a single ingredient or compromising the nutritional value of their product.   They saved even more money by later substituting the walnuts in them with pecans.

***This post is part of our continuing series focusing on the food we eat, where it comes from, and what’s in it–in conjunction with Participant Media’s new film Food, Inc. (premiering September 8th at the Toronto Film Festival).***

There are other examples in the article: McCormick spices is now using Mexican Oregano instead of Mediterranean Oregano, and saving on shipping costs by using “Garlic concentrate” vs. the entire clove.

But do these changes actually effect the nutritional value of the food we eat or the effect their production has on the environment?  In the General Mills case, walnuts actually have more proteins and less fat and calories vs. pecans, so it’s a win-win (as long as you like walnuts).

Hershey company, the Journal reports, is substituting “vegetable oil” for cocoa butter in some of their chocolates, which lowers the overall health benefit, as cocoa butter lowers blood pressure and decreases inflammation.

You can takepart by giving us your tip on how to eat a healthier and more sustainable diet, or by visiting the Eat Well Guide to learn more.