Customers demand consistent taste, smell and colours from their foods, giving food manufacturers reason to adapt their products to have consistency at the cost of authenticity.
The required taste and texture can easily be created from extracts, making food cheaper and faster to make in bulk quantities and with the required consistency.
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Most food processing done for centuries has been to soften the food, give it some shelf life and add flavour. Techniques like pasteurisation or salting also make food safer to eat and allow people to take it with them while travelling.
Some processed foods, however, bear little resemblance to the original and are extremely bad for our health.
Raw starch can be filled with colours, flavours, sugars, thickeners, gelling agents and emulsifiers to create artificial food, which tastes consistent but does not have anything of value.
The person who eats this highly processed ‘food’ isn’t eating anything really but is fooling the taste buds while filling the body with junk.
Modern soda is high-sugar and has plenty of additives that are clearly not good for the body.
...is the amount of sparkling water Americans drink each year.
Sparkling waters are the latest in health chic, providing all the fizzy refreshment of a soft drink with none of those wicked calories. As with any health food trend, questions of its validly abound.
In years passed, coffee drinkers didn't know how coffee was produced or brewed. Coffee was cheap, tasted bitter, and was purposed for medicine or fuel. But over the decades, coffee has been elevated to craft level.
Filter or drip coffee can taste smooth and sweet like chocolate or taste fruity. The expansion of flavours is partly due to new roasting techniques. Roasting at relatively low temperatures for a shorter time tends to bring out the flavours of the bean itself and where it was grown.
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