Food additives and aromatics that make food appealing and appear enhanced is not a technique that is new to the culinary world. Since the ancient times, efforts have been constantly made to modify the aesthetics of food by using the right flavours, colours and scents. The Romans made use of saltpetre and spices and the Egyptians even used their own version of food colouring.
It is true that the taste of the food may not actually change, but the process of eating and feeling satisfied involves other sensory organs as well.
You may wonder why using these products are so important but these additives are designed to target and invoke a certain sense in our minds. Half the fun of eating some buttery warm popcorn in a theatre is the beautiful and distinct smell it has that almost feels like an encompassing hug. Having the right smell connected with your food product can enhance sales significantly as it allows the customers to connect with it. Today, making use of these flavouring agents and aromas is a far more effective marketing strategy that most others.
Here are three common enhancers and flavouring agents in our daily food :
Flavouring agents are used to enhance a product and targets on improving the taste of a particular food item. When flavours aren’t available in a certain part of the world, foodies are still able to enjoy the taste with the help of these agents. From food that served in popular restaurants to the cheese we consume every day, these flavouring agents significantly modify their taste as well as mask those flavours that may not typically please the user. Believe it or not, we find these additives in all our food items. To ensure that the bread you consume does not taste of yeast and preservatives, flavouring agents are used to give it a natural and unprocessed taste.
Before you bite into a piece of freshly baked dessert, it is always the smell that attracts you and makes you want to devour it. This is because bakers and such have been stimulating you with fragrances since the beginning of time. Smell as a sense has proved to intensify taste and the desire; as it is the fastest and surest way of invoking a certain emotion in a human being.
In the ancient times, aromatics such as herbs and flowers were used to make something look appealing and scrumptious to the eater. However our habits have changed over the years. Today, we depend on grocery stores and commercial chains as a source for our foodstuff. To make the items we buy appear fresh and tempting, fragrances that match the natural smell of the food are often used to entice us.
Colour additives are those products that are used to change or enhance the appearance of a product. From making the reds and blues in the food item more vibrant to ensuring that the food looks fresh and appealing to the person who is consuming it, these additions are a great way giving the food a new life. Even traditional cooks would make use of natural colours such as crushed flowers to lend their dishes some vibrancy and brightness.
There have been a number of debates regarding the uses of such enhancers in food items making it more artificial than natural. However the use of such substances is regulated to ensure consumer health and wellbeing. They are not used as substitutes to the food item but merely as a way of making it pleasing to the eye and attractive enough to the other senses as well.