The three most delicious flavors are sweet, salt and crunch.
For Asians, replace salt with umami: https://en.wikipedia.org/wiki/Umami
An industry dedicated to making foods crispy
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Re: An industry dedicated to making foods crispy
#32If you read the papers on palatants and food processes destined for animals, they'll increase consumption by 20, 30% easily. Check out this patent for a horse nugget, for example: https://patentimages.storage.googleapis.com/63/5b/ef/5e6b6bd... So if you take that and realize there's more money in palatants for humans than in animals, that'll explain an entire obesity epidemic entirely without any other explanations.…
Yes. "Crispiness is a stimulant to active eating; it appears to hold a particular place in the basic psychology of appetite and hunger satiation, spurring one to continue eating."
And that's how the food industry turned America into a nation of oinkers. Even modest convenience stores now have entire aisles of chips.
Re: An industry dedicated to making foods crispy
#33Earlier quoted context omitted.
And they require an immense amount of skill to make, which means you can only find really good bread in communities where a baker artisan can run a sustainable business. In the age of home grocery delivery, it's an uphill battle. The number of bakers in France has steadily gone down over the past half century or so. It's been going up a bit recently due to the new phenomenon of upper class white collar workers who qu…
I disagree, since the 90s in Ireland every convenience store big enough to have a deli counter has been selling Cuisine de France baguettes. Usually as the popular breakfast roll or chicken fillet roll. They are mass produced and crispy, they are cooked in store by staff with no special training.
I didn't saw yet a single industrial baguette that was better than what my local baker does.
Industrial one may be crispy but have nothing like a good one.
Re: An industry dedicated to making foods crispy
#34The three most delicious flavors are sweet, salt and crunch.
Spice/heat >>> sweet. And I have never heard anyone refer to crunch as a flavor.
Re: An industry dedicated to making foods crispy
#35NPR's Planet Money podcast did an episode last Oct related to this [0]. It was pretty cool to hear how the rise in food delivery services (drive-throughs before that) created an entire industry for engineered cooking oil that helped keep fries crispier, longer.
They also have an expert project how we'll likely have delivery vehicles in the future with deep fryers built in.
[0] https://www.npr.org/2019/10/23/772775254/episode-946-fries-o...
Re: An industry dedicated to making foods crispy
#36Earlier quoted context omitted.
The slightly flavoured water is a very new development -- the la croix I mentioned. When I had it, I thought for once, they've finally found something I like. But why did it take so long?
La Croix was founded almost 40 years ago, I remember drinking it (not very enthusiastically) as a kid growing up in the 80s.
Oh what?? Wow, I'm quite surprised. Were they making the same sort of product back then?
Maybe it just took them a long time to spread to Canada.
Re: An industry dedicated to making foods crispy
#37Earlier quoted context omitted.
The slightly flavoured water is a very new development -- the la croix I mentioned. When I had it, I thought for once, they've finally found something I like. But why did it take so long?
It sounds like your tastes are an outlier, and didn't present a good ROI
My impression is that the totally-unsweetened carbonated water market has exploded in the last 5 years...
Re: An industry dedicated to making foods crispy
#38Whenever I visit the US I always have this feeling that most food is mushy. It’s almost made to be easy to swallow with lowest effort.
Where are you from, for comparison? The stereotypical cuisine from most nations I can think of is "mushy", from Indian curry dishes to noodle dishes to breads/pastas to beans/legumes to basically anything that's carb heavy.
Off the top of my head, the only "non-mushy" cuisine I can think of might be a meat heavy one and maybe an uncooked vegetable one. The former definitely describing my upbringing in Texas. Felt like I grew up on beef and mustard greens.
Re: An industry dedicated to making foods crispy
#39Earlier quoted context omitted.
I disagree, since the 90s in Ireland every convenience store big enough to have a deli counter has been selling Cuisine de France baguettes. Usually as the popular breakfast roll or chicken fillet roll. They are mass produced and crispy, they are cooked in store by staff with no special training.
What makes you think they have only those five ingredients? I’d bet on more gluten, malt, potato starch, a couple exotic salts, and more.
https://www.innit.com/nutrition/cuisine-de-france-demi-bague...
It uses enriched flour (which I doubt makes much difference), but also adds conditioner which really is the culprit of being engineered for mass production.
Re: An industry dedicated to making foods crispy
#40Earlier quoted context omitted.
La Croix was founded almost 40 years ago, I remember drinking it (not very enthusiastically) as a kid growing up in the 80s.
Oh what?? Wow, I'm quite surprised. Were they making the same sort of product back then? Maybe it just took them a long time to spread to Canada.
They can identify the market but not have the right way of reaching it. Two of the biggest changes in the past few decades:
1. Everything can be shipped online, so niche targets have more options. I have a memory of craving Yoo-Hoo in college, in the mid-2000's and seeing no local outlet for it, and therefore I went on Amazon and purchased six boxes of the stuff. I got what I wanted, although by the time I was done with those six boxes, I was very much over Yoo-Hoo.
2. The move towards stocked-fridge offices as seen in every SV tech campus, which make more of these items a B2B purchase, and therefore incentivize developing and marketing products on the basis of productivity-enhancing qualities. In the not so distant past it was more common for a campus cafeteria to be relatively modest, putting things in the hands of the culture more generally...
...and there is evidence for a "big sugar" industry conspiracy in the late 20th century pinning the blame for heart disease on high-fat diets, and therefore shifting the culture for a whole generation, but primarily in North America. Other countries did not have the same kinds of trends. And since that marketing position has gradually decayed they are forced to start selling water minus the sugar, indeed they anticipated that happening when they started bringing out diet sodas in the 80's.