Two pronged answer to change in taste. First off as we age our taste sensitivity changes to things like bitterness. Repeated exposure to a certain food we sta

Two pronged answer to change in taste. First off as we age our taste sensitivity changes to things like bitterness. Repeated exposure to a certain food we start to pick up subtle smells and flavours, tune in to what is good and what might be too green or undercooked etc, so in a sense it's changed. Secondly is what food and drink manufacturers are doing. Sure with a time span of decades some artificial flavours and additives have been dropped in various processed foods and drinks, or some food producers aiming to be more natural but equally not so nice ingredients they have been added in. However there's also year to year changes, with many food brands tinkering ... sometimes I'd guess as a result to squeeze the most profit out, but there's the problem of being stuck with sub standard ingredients in the first place or unavailability of high quality grain, and doing their best to compensate or hide that shortcoming. One of my peeves is how the onion, garlic, olive oil, annatto [e160b] cartel have seemingly got the upper hand in processed food condiments. For instance, I used to have a quick goto snack, a cup-a-soup. In my parts of the world some geniuses decided to bulk it up with onion powder maybe to cut the need for other ingredients, it sort of tastes the same ... not that I but any these days, I don't even like being around myself when on my own, let alone in company.