I had meant to blog about this ages ago but it got lost in bookmark limbo.
It has to do with a book, McCance and Widdowson's The Composition of Foods that has been collecting information in Britain about just that, the composition of foods (ingredients).
Not sure who it was that noticed it first, but low and behold, food's getting sweeter (and likely as a consequence higher in calories).
Keep in mind, the graphic above refers to British cereal (compositions vary the world over) however I would be shocked to learn that the same weren't true in North America.
And of course, it's not just mass produced items - can anyone out there remember fruit and berries that taste as sweet as today's do?
Strange world and only getting stranger.
[Via The Daily Mail]