...Taste, designed in part to help us reject harmful foods, has long served as the body’s primary defense against poison. As befits its role, the system is lightning fast: The body can detect taste in as little as .0015 seconds, compared with .0024 seconds for touch and .013 seconds for vision. To be tasted, food molecules must fall into a cluster of cells called a taste bud, more than 10,000 of which are spread over the tongue, palate, and inner cheek. The taste bud sends a signal to the brain, which then determines everything from whether a food tastes “safe”—which in most cases means it’s not too bitter—to whether we enjoy it. In a part of the brain known as the anterior cingulate, tastes get married to an emotional reaction: disgust for rotten meat, say, or delight for a sweet strawberry. But while some tastes are innate—nearly all humans are born with a sweet tooth—there’s also evidence that taste can be nurtured. Studies have shown that babies prefer foods they first “tasted” in the womb, or while nursing. (Traces of certain flavors, including garlic and vanilla, turn up in amniotic fluid, and also in breast milk.) More recently, food scientists have found ways to manipulate our likes and dislikes. One chemical, extracted from a West African fruit, binds to taste receptors in a way that makes even the sourest lemon taste as sweet as lemon pie. Food scientists have jumped on the discovery, scrambling to devise additives that would trick our taste buds into perceiving sweetness...
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...As Tastes Shift, Food Giant General Mills Gets A Makeover June 23, 2015 Robin Zebrowski/Flickr It's not just the Lucky Charms that are getting a makeover at General Mills. The company's announcement Monday that it is removing artificial colors and flavors from its cereal line is part of a much bigger overhaul at the food giant. General Mills is one of the biggest and most successful food firms in the world, with dozens of immediately recognizable brands. But, like all food companies, it is having to navigate a landscape where food tastes are changing fast, and familiar products no longer hold as much sway with customers. Inside a test kitchen at General Mills research facility in Minneapolis, we got a peek at the company's efforts to reinvent itself. A food developer cuts open a bag of frozen vegetables mixed with lentils and empties them into a pan. It's part of a new line of Green Giant products coming out this summer. Before now, Green Giant's frozen vegetables were usually boiled stovetop or microwaved. And they were heavy on sauces like broccoli with cheese. Christine Shearer, a product developer at General Mills, says the new products are meant to be sauteed quickly, which gives them a lot more texture than microwaved vegetables. "I always thought I hated Brussels sprouts when they were boiled," she says. But, she says, it's all about preparation. "Sauté them up, get a little bit of caramelization on it — the browning — the seasoning, and then throw a little...
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...A person’s choice of food always should be based on a sense of taste and pleasure. Taste is the most important sense among other 5 senses of a human body. And when it’s the time to decide for taking food, it should be based on a sense of taste, not rely on a sense of nutrition or food value. If a food is full of nutrition or food value, but doesn’t taste good then what is the meaning of taking that food? It is not a matter for doing anything; it is the matter of taking food. If my taste sense denies taking that food which is full of nutrition then it is useless to take that food. So, at the time of taking food, we always have to choose food on the basis of taste sense not rely on food value or nutrition. A food that tastes good is always good for health. Tasty foods also have good nutrition and food value. If we don’t support the taste sense then it is useless to take food. If we see our food habits we can easily rely on taste sense. As we are Bangladeshi, our main food is rice, and with rice we eat fish, beef, mutton, chicken etc. these items are tasty, but, if we just start only taking vegetables that would be tasteless few days later. Fish and meat also have nutrition. Besides these, we often eat burger, sandwich, rolls etc. that tastes good, and our body can consume those items. If we only think of nutrition and food value, we have to give up those items and only have to take vegetables or nutrition filled food items and our life will become tasteless. In our country, maximum...
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...1 BLIND TASTE TEST ANALYSIS 2 BLIND TASTE TEST ANALYSIS Prepared for: Ma’am Maliha Sameeni University of Education Bank Road Campus, Lahore. Prepared by: Minal Gull Aneeqa Noor Ayesha Siddiqui Aqsa Liaqat Sadia Javaid Rimsha Sarwar 3 Letter of Acknowledgement 18th December 2014 Dear Ma’am Maliha Sameeni We have completed the report on Blind Taste Analysis that you assigned us. This report contains details on the comparison and the brand recognition and recall value of Knorr noodles, Maggi and Shan Shoop. The report consists on findings, data analysis and full discussion about Blind Taste test. We are so thankful to you for providing us the opportunity to work on this wonderful project and we came to know about so many new things. We are also thankful to you for guiding us at every single step of the project, which is a basic factor in success of this project. Sincerely, Minal Gull Aneeqa Noor Ayesha Siddiqui Aqsa Liaqat Sadia Javaid Rimsha Sarwar 4 Executive Summary: A blind taste test was performed by MBA department of University of Education Bank Road campus Lahore on 18th December 2014. The purpose was to find brand recall as well as brand recognition of various brands. Teaser ads campaign was carried out for 3 days. Campaign was successful in generating the tease about something new in department. Our group choose noodles to carry out test. The brands were Knorr, Maggi and Shan Shoop. The results was as follows: Respondents showed...
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...Analysis In the excerpt “Why the Fries Taste So Good” by Eric Schlosser, Schlosser deeply examines the process of one individual farmer and his process, not to mention takes it as far as going to the International Fragrance and Flavor facilities to see what truly does make the fries taste so good. He does a good job of hitting each individual appeal as a writer in order for us as readers to accept the information he’s handing out. Even in Ian Brailsford’s review of Schlosser’s excerpt, he finds little if any opposition whatsoever. At one point he even says, “By focusing on Ray Kroc’s empire McDonald’s – America’s biggest employer and real estate owner – Schlosser is covering well-travelled academic terrain” (Brailsford 118.) By giving a logical, pathetic, and ethical appeal within the excerpt, we as readers can verify his work as credible and learn from what he has taught us. All throughout the third page of Schlosser’s excerpt, he provides us with information that adheres to the logical and reasoning portion of the reading. He even adds a little bit of ethical appeal within the paragraphs. By telling us that he personally examined the facilities of the IFF and saw first hand the ingredients and recipes that went in through the manufacturing process from pilot kitchens and laboratories of numerous name brand products that we as readers would be able to familiarize ourselves with. Also, researching the importance of not just the taste of the food but the aroma around it and...
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...after the stimulus has been fully switched on (Lawless & Heyman, 1993). They also added that after a certain time this sensation can completely disappear or in some instances the taste persists that shows a degree of taste adaptation. This idea usually occurs when the perceived taste intensity of one product reduces the other different product. For example, water can taste sour or bitter after a salt adaptation. On the other hand, taste interaction masks the interaction between mixtures of different tastes (Lawless & Heyman, 1993). A solution of sucrose (sweet) and quinine (bitter) will taste less sweet than a pure sucrose solution of the same strength. According to Lawless and Heyman (1993), these sensations are distinguished by taste buds present on the tongue namely fungiform, circumvallate and foliate. They contain 30 to 50 taste receptor cells (TRCs). TRCs protrude hair-like cilia called microvillae to the surface of the taste buds that form the taste pore. This then comes into contact with the saliva. It is believed that flavoursome molecules from food bind to microvillae at the top of the taste cells. After binding, the taste-producing compounds (tastants) transfer sensations to the tongue and beyond by different pathways. For chemicals that produce sweet, umami and bitter tastes they use similar receptors called G- protein coupled receptors (GPCR). Basically, GPCR is an inner membrane protein receptor that is bound to a ligand, in this case sucrose, which causes...
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...The Chemical senses, taste and smell, both provide information that can be determine survival. Taste will let us know whether or not we should eat something, based on the taste. Tastes are classified in five categories: sour, salty, bitter, unami, and sweet. these tastes are experienced through taste buds on the tongue. In the nose, when something is sniffed, molecules travel through the nose, and some activate responders on the olfactory epithelium. Olfaction, or the system of smelling, provides us with an alert system to dangerous odors, cues to orient ourselves, mark territory, a guide to specific places, animals, food, and in sexual reproduction for many species (pheromones). Our olfactory epithelium can be activated in as many as 10-100,000 different patterns, to recognize different odors. (Biswas, 2014) If we could not smell our test would be blander. Taste, or the perception of flavor, is a result of the stimulation of receptors on the tongue and olfaction. Taste occurs when the chemicals of a food or beverage pass over the receptors of the tongue. At the same time, these chemicals release other chemicals that travel through the retronasal route to the nasal pharynx to the olfactory mucosa. The importance of olfaction in flavor is usually ignored, until someone loses the ability. The unawareness that flavor occurs in the nasal passages as well is an illusion that is created by oral capture. There are many ways in which food can be made to taste better: try new textures...
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...THE SENSES Hilgard morgan and Sartain explain that there are more than eight senses that we use to explore and learn about the world.Each of these senses has a specific sense organ within which are receptor cells or receiving mechanisms that are sensitive to certain stimuli in the environment. The Eye Is the organ of vision, is sometimes compared to a camera lens because it works roughly the same way as the latter which focuses images of objects at various distances o the film as it moves toward or away from the place of the film. The lens of the eye focuses light images on a sensitive surface.This surface in the eye is the retina,which is composed of rods and cones. Rods which are cylindrical and number about 100 million,do not distinguish colors but are more sensitive to light than are the cones. Cones which are conical in shape and more than six million in number,allow us to see the different wave lengths of light as different hues or colors. Hilgard presents the process of seeing,light enters the eye through the cornea,a tough transparent membrane.The amount of light entering the eye is regulated by the diameter of the pupil,a small hole in front of the eye formed by the iris.The iris consists of a ring of muscles that can contract or expand,thereby controlling pupil size. The Ear Is the sense organ of hearing which is sensitive to sound waves,the mechanical vibrations in the air. There are three parts of the ear:The outer ear,Midle...
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...cheek, I felt a little rough skin of the kiwi fruit. When I held kiwi, I noticed that the fruit itself is massive and heavy; I would say that it was almost like holding an egg. When I squeezed it, it got softer for a moment and automatically came back to its original shape because its stable texture makes that even while pressing on it, the shape stays the same and there are no concaves or any traces of pressure. As I shook it in order to check if there is any sound present like for example a sound of a liquid or seed inside, I didn’t notice any tone at all. Similarly to sound, there was also no smell in the outer layer of this product. Although the skin of the fruit from what I know is uneatable, I decided to lick it to see if it has any taste....
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...and at other places they may not. Just by entering and seeing we have been cultural enlightened. I have been through the enlightenment process which I thought Syrian food would worry me by the way it looked, where it came from, how it was prepared and overall if I was going to like it or not. The dish I had was Fatti Dajaj (chicken fatti). Syrian food is rich in vegetables, grains, fruits, beans, nuts and aromatic spices. These are some main ingredients used in every dish that they make. To add to the flavoring lemons, onion, garlic, mint and parsley are garnished on top of the food to give the food the savory taste. This dish is one of the most famous and distinctive Syrian dish. It is toasted Syrian bread, rice and chicken soaked with yogurt sauce and garnished with nuts. When I saw my dish being brought out by the waiter I was really nervous on how it would taste or the smell of it and what it looked like. But the thing I have learned that any Middle Eastern or Syrian food I ordered all the items had a way of presentation. The dish was decorated with the sauce on the...
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...Amy Morris. Good taste/ Bad taste. How important is makeup to the younger generation? My investigation is into the excessiveness of makeup being used in the younger generation. I looked at this investigation by considering how important makeup is to me and my confidence. Here are my findings. Makeup makes me feel more confident in myself; it’s as if I have a layer of makeup to protect myself from the surrounding world. I also think that makeup is being used by children that are trying to act older then they are, in my personal opinion this is the influence of the adults in their life such as their parents etc. These children are layered in makeup to be paraded in front of the world by their parents, my personal thoughts is that young children should not be wearing makeup till they are at least in their teens. Beauty competitions are overrated and are an excuse to boast about how beautiful their child is and how dressed up they are with their layer of makeup. They should be seen as the young child they are and not trying to grow up before their time. The parents are the influence of children over using makeup they should set an example. Even though I disagree with the younger generations using makeup I understand why it is used to help being noticed and to stand out within the crowd. Makeup also is to do with confidence...
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...Mountain Man Light: More Profits or Less Brand Equity? TMBA BBUS 506 A Michael Cavelero, Joel Engstrom, Nesreen Zadah, David Tobey 5/3/2010 1 | P a g e Introduction "We are not here to sell a parcel of boilers and vats, but the potentiality of growing rich beyond the dreams of avarice." – Samuel Johnson, ‘On the Sale of Thrale’s Brewery’ “Some of those coal miners could really drink some beer. We would always stay until closing time, and it happened so many times that the busses were not running anymore. Many weekends we’d get back early in the morning, and we had to be at the coal mines at six in the morning. All we could do was change our clothes, take our lunch bag and go to work.” – Jeff Noordermeer, ‘Fifty Years of My Life’ It should surprise no one that West Virginia is beer country. Originally “beyond the pale” of European settlement in Virginia Colony, the Appalachian Mountains were nevertheless welltraversed by Scottish traders hawking spirits to the resident Cherokee. The cessation of the French-Indian war in the 1760s brought permanent settlement by Welshmen, Germans and even more English – all of whom fancied a solid stout. The 1800s saw the start of the long coal boom that transformed Appalachian society, converting subsistence farmers into coal miners and commercializing beer production to meet rising demand. That trend continues today: so popular is beer that West Virginia University has classes on the subject. Mountain Man Brewing Company...
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...Walker Naylor. "The Unhealthy = Tasty Intuition and Its Effects on Taste Inferences, Enjoyment, and Choice of Food Products." Journal of Marketing 70. (October 2006): 170-84. Web. 24 Nov 2009. 2. The main purpose of the research done in this article is to determine whether or not food is viewed as attractive or "tasty" because it is perceived by consumers as unhealthy. The authors believe that if this is true, then "people will over-consume food portrayed as less (versus more) healthy because they expect that such food will taste better (Hoyer, et al, 170)." They created four main hypotheses: H1: The healthier a food item is perceived to be, the lower is its inferred tastiness. H2: When actual tastiness of a food product is controlled for, the healthier the food is portrayed to be, the lower is its judged tastiness. H3: Given a choice between two food products that vary in healthiness, people with a more (versus less) salient enjoyment goal will choose the less healthy option. H4: The pattern of results we predict in H1-H3 holds for both people who report an explicit belief in the unhealthy = tasty intuition and those who do not, but it is stronger among the former group. 3. Because three different experiments were performed, the procedure is rather lengthy. The first experiment, "Implicitness of Belief in Intuition," was designed in order to prove that the belief that unhealthy food tastes good is subconscious, or implicit. This experiment therefore utilized...
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... Trusting Your Senses We use our senses in everything that we do. We use our eyes to see, our nose to smell, our ears to hear and our tongues to taste. Those senses communicate with our brains by sending tiny amounts of chemical substances called neurotransmitters across a synapse , the microscopic space between” adjacent” neurons (Kirby & Goodpastor, 2007, p.68). The question is “can you really trust your senses and the interpretation of sensory data to give you an accurate view of the world?” Many factors like proper rest, medication, and ones mental state come into play when considering the trust of your senses. For example, someone who has not gotten the proper amount of rest, their ability to perceive and interpret their senses may not be as sharp as someone who is well rested and alert. Although each of them may be looking at the same thing, the rested individual will probably notice numerous details that the weary person will not. Next, several medications cause side effects that can weaken senses such as taste and sight. If you see a muffin that you eat on a regular basis, you already know what it tastes like, however, that same muffin may taste completely different if you are taking a medication that has diluted your capability to taste. The same thing applies for those who have an obstruction to the ear; they may have trouble hearing things at a higher frequency than someone who has not. These issues can cause doubt in...
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...just putting the packet in boiling water or in the microwave for a few seconds. That is “Just Heat and Eat”. With the expansion of the retail markets in India the demand and popularity of RTE foods are on a rise. Through our study we wanted to determine the factors which affect the purchase decision of Indian consumers of RTE foods. We also wanted to understand the consumption patterns of the respondents in terms of taste, convenience and availability. The research is based on a sample of youth in the age of 20-30 years either working or studying in various colleges across India and studied their consumption pattern of RTE foods. We studied five major players in this market- MTR, Aashirvaad, Kitchens of India, Haldiram’s and Amul. Key words: Ready-to-eat, packaged meals, brand of RTE food products, India, empirical study 1 Introduction People often associate consumption-related behaviours with the affective state they are experiencing (Garg, Wansink and Inman, 2007). Consumers believe food advertising has emerged as a big business. When we think of taste perception of new food products available in the new emerging markets, we tend to think not only of vegetables or snacks but also packaged ready-to-eat (RTE) food products. The RTE industry is characterized by high concentration, high price-cost margins, large advertising-to-sales ratios and aggressive introduction of new products (Nevo, 1999). These facts have made this industry a classic example of a concentrated...
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