“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’.”
-Eric Schlosser

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 →