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The Taste Makers

Posted on September 4th, 2014 at 12:47 by John Sinteur in category: News -- Write a comment


Today, flavor and fragrance houses bring in annual revenues of twenty billion dollars. About ninety per cent of the money that Americans spend in the supermarket goes toward processed food, much of which could not be made without companies like Givaudan. “Most of the food-and-beverage companies have become marketing-and-distribution companies,” a flavor-company executive told me, only somewhat in jest. I understood what he meant when, in one of his laboratories, I saw a number of his colleagues working on a tasteless “slurry,” consisting largely of starch, oil, and salt, which a client was hoping to transform into a marketable product. The client had asked the flavor company’s in-house chef to develop various dips, such as guacamole, using fresh ingredients; after settling on the best recipes, the company’s flavorists mimicked them chemically, with an eye toward injecting the flavor compounds into the slurry in the most stable and cost-effective way.

  1. Someday you’ll have a 3D printer like machine that will use natural gas and water to create anything you’ll want to eat. Instead of having to fly down to the local food cart, you’ll be able to have a “Star Trek” like machine just create whatever you want to eat.

    The Wonder World of Chemistry: A Film Story of Better Things for Better Living (1936)


  2. Just doing for food what Pantone does for everything else.

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