| Eric Schlosser’s essay, “Why McDonald’s Fries Taste so Good” was an investigative essay. He immersed himself into a fragrance factory setting. There, he examined how flavor and scent additives are made and used. The author began the essay by grabbing the reader’s attention with the title. It questions why McDonald’s fries taste good. Schlosser speaks in an even and unbiased voice. He explains how natural and artificial flavors are created. These flavors are used to alter the taste and smell of products in many different industries. He briefly mentioned the intricacies and complexities of the science that goes into the manufacturing of flavor chemicals. The essay aimed to illuminate the hidden industry. This industry is behind the creation of signature tastes and scents in a wide variety of products. These brands all list an elusive “natural and artificial flavor” as an ingredient in their products. However, they do not produce their own signature taste or smell. Schlosser describes how scientists and companies that make up the flavor industry do not want their own brand recognition. Instead, chemical companies assist other companies in establishing their signature brand tastes and smells. These unique tastes and smells are then added to their manufacturing process. He describes the hidden amount of chemical compounds contained in flavors, scents, and color additives. For example, beetles are used to create red coloring. This use of beetles is a concern for some who may have allergies or are vegetarian. After reading this article, it is easy to realize how alternative brands can replicate other products. They can compete with the larger brands. Companies such as grocery store chains produce their own generic products to compete with national brands, at a reduced price. The store brand product often has a very similar taste and mouthfeel. All of which is made possible by the work of the flavorists that Schlosser describes in the article. Works Cited Schlosser, Eric. “Why McDonald’s Fries Taste so Good: A Trip to Northern New Jersey, the Home of the Natural Flavours.” The Atlantic, vol. 287, no. 1, Jan. 2001, p. 50. |
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