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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.
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.
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.
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