Race is on to create more extreme flavors
The buttery taste found in packaged foods isn’t just butter flavor anymore. Increasingly, it is browned-butter flavor, formulated to taste deeper and more savory than plain butter, says International Flavors and Fragrances, one of the leading laboratories for developing flavors used by food companies.
Snack chips are spicier. Chewing gum is mintier. Energy drinks are fruitier. In short, American cuisine is adrenaline cuisine.
Read more here: A Taste for Hotter, Mintier, Fruitier
