“In an age where delicate aromas, subtle flavors, and microwave ovens do not easily coexist, the job of the flavorist is to conjure illusions about processed food and…to ensure ‘customer likeability’.”
Have you ever wondered what makes all those junk foods in the snack aisle taste so delicious? You know the ones: creamy Twinkies, the satisfying chocolaty crunch of a Nutter-Butter, and that slow sinking of the teeth into those perfectly moist Little Debbies?
The answer is the intricate chemistry of flavoring. Continue reading