What makes up the food you eat? Is it real?
Consider the screen-grab of the “chef” below from a video promoting a flavor house. Not exactly the type of image you see pasted across the front of your foods’ label.
Food industry publication Prepared Foods subtitles a brief in the August 2014 edition with, “Flavorchem’s new enzyme modified cheese flavors are cost-effective alternative to traditional cheese ingredients.” Why bother with traditional cheese ingredients when you can use cheaper enzyme modified cheese flavors?
There are lots of flavor houses that do the same type of work. I’m not knocking any of them. I do knock the fact that they still won’t tell you what natural flavorings are in your ice cream.
I watched twice trying to identify something that looked like a chef or a traditional kitchen. I couldn’t find one. I guess they’re not cost effective.
This article was first published on October 25, 2014 and was recovered using AI and web.archive.org.
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