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Do You Like the New Food Flavors?
shuisho
#1 Posted : 21 April 2016 03:38:05(UTC)
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For Pre-boomers (those born between 1930 and 1945), the flavor of the fresh pheasant for sale foods we ate was not nearly as important as being substantial enough to fill us up. At least that's the way it was when we were kids. Food was either hot or cold, sweet or salty, and we didn't know from spicy. Now high intensity tastes and virtual flavor explosions are the rage, which many believe will become the norm in years to come.

A variety of factors have brought about these changes over the years. According to the leading home-use spice purveyor, McCormick & Co, the use of spices in the '40s and '50s was primarily for baking and cooking, with the average kitchen having only 10 spices. Pepper, garlic salt, mustard, vanilla, cinnamon and nutmeg being the most popular. Since eating out was considered a big occasion at the time, taste preferences remained pretty basic and regional foods prevailed.

As people traveled, ate out more often and TV cooking flavor enhancer in chinese food shows became popular, home cooks became more adventuresome. So in the '70s and '80s the items on the kitchen spice rack more than doubled. Beginning in the '90s new tastes from all over America and the world were being offered in restaurants and this ultimately trickled down to the average home, where today about 40 spices are inventoried and available to be used to punch up the flavor of any meal or snack.

Certainly our palates have become more sophisticated since the traditional pot roast, chicken and gravy or baked ham, which was considered something special when served up for Sunday dinner. Today, this fare would rightfully be referred to as "bland." Most of us have learned, maybe even been conditioned, to like the new tastes that have been introduced into our diets.

While we enjoyed basic red sauce Italian food most of our lives the sauces have become lighter and the flavor more distinctive. With Chinese cuisine, the advent of Szechuan restaurants followed by Thai cooking has added spice to Asian menus. And the popularity of Mexican food has brought us the hot taste of jalapenos and the even hotter habanero peppers. Simply stated a world of flavors is available to anyone.

The need for flavor is most intense in processed buy barbecue King online food, especially snacks. These flavors are developed in food laboratories and can be so intense that the artificial taste is far more dramatic than the natural one. Strawberry gum is so overpowering that the taste of a real strawberry may seem bland and uninteresting. The same goes for drinks, chips and more.

Those who like an action packed life, in videos if not in reality, are looking for the same kind of intensity in the foods they eat. These are young people, and they are expected to keep looking for a more exciting flavor experience, one that will top the taste they just had. As marketers try to provide younger generations with wilder and wilder tastes, will those 65+ still be able to buy the staples we always enjoyed? If not, we'll have to keep an extra supply of Tums next to the ever expanding spice rack.

Don Potter, a Philadelphia native, was born in 1936 and is a 50 year veteran of the advertising agency business. Now living in Los Angeles, he has written two novels in retirement, frequently writes on marketing issues, and has a blog dedicated to pre-boomers (those born between 1930 and 1945).
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