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Unformatted text preview: ssed food. But the canning, freezing, and dehydrating techniques used to process food destroy most of its
flavor. Since the end of World War II, a vast industry has arisen in the United States to make processed food palatable. Without this flavor
industry, today’s fast food industry could not exist. The names of the leading American fast food chains and the bestselling menu items have
become famous worldwide, embedded in our popular culture. Few people, however, can name the companies that manufacture fast food’s
The flavor industry is highly secretive. Its leading companies will not divulge the precise formulas of flavor compounds or the identities of
clients. The secrecy is deemed essential for protecting the reputation of beloved brands. The fast food chains, understandably, would like the
public to believe that the flavors of their food somehow originate in their restaurant kitchens, not in distant factories run by other firms.
The New Jersey Turnpike runs through the heart of the flavor in-dustry, an industrial corridor dotted with refineries and chemical plants.
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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