3 ms·
What impresses me is decades ago a lot of food chemistry work went into figuring out weird tastes to mask the taste of caffeine and so on. So that's why Mt Dew
by VLM 11y ago
What impresses me is decades ago a lot of food chemistry work went into figuring out weird tastes to mask the taste of caffeine and so on. So that's why Mt Dew and energy drinks taste the way they do, to cover up the bad flavors, make it drinkable.
More recently there must be a lot of research going into how to pack 25 spoons of corn syrup into a drink and still make it drinkable, or even taste good. It is impressive purely from a food science / chemistry standpoint, no matter how unhealthy it may be.
- gavazzy 11y agoI mean, most of Central America figured out how to cover the bitterness of coffee 50 years ago -- supersaturate it with sugar. And in Cuba where sugar is free, in most drinks there's almost as much sugar as there is espresso.
- rdancer 11y agoTo be honest, food science has been making people survive and thrive on disgusting barely edible things since the first monkey threw a rat on fire. "Here we have some rotting carcasses and roots, dried seeds, with more rotten things for flavour. Let's have a feast!"