Most of us know that such technologies are “out there,” but few of us probably comprehend the extent to which “flavorists,” in chemical laboratories, flavor the food that lines our grocery store shelves. Not only do these scientists make the food taste better, they manipulate the delivery of flavors in the eating process in order to maximize our desire to return for more. Last week’s 60 Minutes included interviews with several of the scientists, particularly from Givaudan, the largest flavoring company in the world. Is there something wrong with this picture? Or are such flavorings just elaborate–and more intelligent and expensive–forms of salt and spice? Let us know what you think.
