How We Eat, a series of articles by the Wall Street Journal

In June and July 2014, the Wall Street Journal compiled and published a series of seven articles on how Americans eat.

The Gluten-Free Craze: Is It Healthy?” is the first of the series examining a survey showing a third of Americans are trying to avoid this element found in grain while the food industry and restaurant chains retool recipes and labels to address this new concern that’s also generating dozens of new gluten-free products and businesses.

Less Salt, Same Taste? Food Companies Quietly Change Recipes” examines how food and restaurant companies are under increasing public pressure to make their choices healthier, yet they’re not always sharing with customers what needs to be cut to make that happen.

The Problem with Portions” examines how restaurant chains like Cheesecake Factory, Applebee’s and McDonald’s try to find a meal portion that sells to customers who are conscious of size and calories.

Butter Makes Comeback as Margarine Loses Favor” explores how companies like “I Can’t Believe It’s Not Butter” and Country Crock are relaunching their products with new marketing approaches that seize the natural product craze even when the U.S. government reports the average American is expected to eat 22.5 sticks of butter this year.

Frozen Foods Grow Cold as Tastes Shift to Fresher Fare” examines how companies such as Lean Cuisine and Healthy Choice try to remain competitive as more Americans seek out fresh food for healthier meal choices.

Forget Dinner. It’s Always Snack Time in America” takes a look at the habits of some consumers who manage their weight and nutrition by eating multiple nutritional snacks a day rather than sitting down to eat a traditional meal.

Quinoa Rides the ‘Superfoods’ Wave” shares how this once obscure seed from Peru is now a staple from Ancient Harvest in major retailers, as well as boutique markets and health-food stores.

Oscar Sjogren

Real breakthroughs are being made in areas like sustainability, food safety, nutrition and agriculture. And FutureFood 2050—through this website and other media, and in an upcoming film—will keep you connected.

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