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Unformatted text preview: ultures, and tissue cultures. All of the flavors being created through these methods —
including the ones being synthesized by funguses — are considered natural flavors by the FDA. The new enzyme-based processes are
responsible for extremely lifelike dairy flavors. One company now offers not just butter flavor, but also fresh creamy butter, cheesy butter,
milky butter, savory melted butter, and super-concentrated butter flavor, in liquid or powder form. The development of new fermentation
techniques, as well as new techniques for heating mixtures of sugar and amino acids, have led to the creation of much more realistic meat
flavors. The McDonald’s Corporation will not reveal the exact origin of the natural flavor added to its french fries. In response to inquiries
from Vegetarian Journal, however, McDonald’s did acknowledge that its fries derive some of their characteristic flavor from “animal
Other popular fast foods derive their flavor from unexpected sources. Wendy’s Grilled Chicken Sandwich, for example, contains beef
extracts. Burger King’s BK Broiler Chicken Breast Patty contains “natu...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08