Fries taste good because fast food companies use artificial flavoring and beef tallow oils in their fries which ensures uniform taste, customer satisfaction, and competition. In the article "Why Fries Taste So Good," the author, Eric Schlosser, argues that the main factor in the success of the fast food industry is artificial flavoring and food coloring. He explains how chemical flavors created by flavorists give fast food its taste and smell, and explains the difference between artificial and natural flavors. He argues that natural and artificial flavors have the same chemical makeup and that the difference between them is the process in which they are made. He opposes fast food companies for their unethical and immoral "food production
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He appeals to our emotions and imaginations (pathos) by using McDonald's French fries. He knows that most of us are familiar with McDonald’s fries and have enjoyed those fries since childhood. "Childhood memories of Happy Meals can translate into frequent adult visits to McDonald's." However, the author does not provide statistical data to show that childhood McDonalds's consumers are more likely to become adult McDonald's consumers. This is especially interesting and ironic now because unlike our parents' generation that may have grown up on consuming unhealthy, processed, and cheap fast food, social media has led the current generation to become more health conscious, focusing on foods that are gluten-free, fat-free, and/or organic. One has to simply drive by Cava or Chipotle to see the generational difference in …show more content…
In order to maintain their "flavor," McDonald use what they call "natural flavors." These are actually chemicals that are created and made in laboratories that specialize in creating and developing flavors and scents which used in the food industry. He conducts a personal visits to many plants where flavors are made and he tells what he saw. International Flavors and Fragrances (IFF) is a leading company in terms of creating flavors and scents. Over the years, IFF scientists have mastered the science, art, and skill of taste and aroma to the “smell of gases being released by the chemicals you’ve just put in your mouth.” The author learns the difference between "natural" and "artificial," and shows how chemical flavors such as Methyl anthranilate (one of the first artificial flavors; smells like grapes), created by "flavorists," has become a billion dollar industry and has transformed our eating habits as consumers. He explains that many of the natural and artificial flavors today are made in the same factories, but for some reason, consumers view natural flavor as healthier and are willing to pay a higher price for related products. The author uses statistical data (logos) cited from studies performed by the Institute of Food Research to prove the point that the "manipulation of smell" contributes to the majority of what people claim
He appeals to our emotions and imaginations (pathos) by using McDonald's French fries. He knows that most of us are familiar with McDonald’s fries and have enjoyed those fries since childhood. "Childhood memories of Happy Meals can translate into frequent adult visits to McDonald's." However, the author does not provide statistical data to show that childhood McDonalds's consumers are more likely to become adult McDonald's consumers. This is especially interesting and ironic now because unlike our parents' generation that may have grown up on consuming unhealthy, processed, and cheap fast food, social media has led the current generation to become more health conscious, focusing on foods that are gluten-free, fat-free, and/or organic. One has to simply drive by Cava or Chipotle to see the generational difference in …show more content…
In order to maintain their "flavor," McDonald use what they call "natural flavors." These are actually chemicals that are created and made in laboratories that specialize in creating and developing flavors and scents which used in the food industry. He conducts a personal visits to many plants where flavors are made and he tells what he saw. International Flavors and Fragrances (IFF) is a leading company in terms of creating flavors and scents. Over the years, IFF scientists have mastered the science, art, and skill of taste and aroma to the “smell of gases being released by the chemicals you’ve just put in your mouth.” The author learns the difference between "natural" and "artificial," and shows how chemical flavors such as Methyl anthranilate (one of the first artificial flavors; smells like grapes), created by "flavorists," has become a billion dollar industry and has transformed our eating habits as consumers. He explains that many of the natural and artificial flavors today are made in the same factories, but for some reason, consumers view natural flavor as healthier and are willing to pay a higher price for related products. The author uses statistical data (logos) cited from studies performed by the Institute of Food Research to prove the point that the "manipulation of smell" contributes to the majority of what people claim