Anyone for Diglycerides? Anyone? Food Scientists Are Getting Fed Up With Picky Eaters
14th October 2018
The food industry is grappling with just how far to bend to consumer whims about chemicals—even when those whims seem clueless. And this is giving America’s food scientists indigestion.
“There’s a level of psychological stress,” says John Coupland, a former president of the Institute of Food Technologists, a professional association.
Food scientists refined the recipes for many common packaged foods over decades to reduce spoilage, contamination and costs. Now some of the same researchers say they are being told to get rid of ingredients just because consumers can’t pronounce them.
Bake your own bread and cook your own food and it’s not a problem.