This is backwards for a cook who tries to enhance the intrinsic taste, texture of some good ingredients. But the industry wants a constant taste, texture on a

This is backwards for a cook who tries to enhance the intrinsic taste, texture of some good ingredients. But the industry wants a constant taste, texture on a massive scale. The only solution is to produce on one side the needed spices (easy to control the taste) an apply it on a relative tasteless substrate. It means that you do not need to adapt the recipe during production. Source: wife worked a couple of years for Unilever, some of my customers are in the flagrance, food additives industry.