Wired Mesh

The Secret Lives of Food Scientists

Somewhere in an anonymous industrial park outside of Cincinatti, scientists are experimenting in laboritories with machines like the gas chromatograph and the mass spectrometer, working late into the night to create... the Sour Cream and Onion Pringle! No, really. If you've ever wondered how such mass-produced food products as McGriddles and SweeTarts have a consistent texture and flavor, then look no further than the growing field of food technology. This compelling Time Magazine article traces the development of such foods, from the brainstoming that goes into developing new flavors (Squid Pringles for Asia! Ketchup Pringles for Canada!) to the "flavor houses" of New Jersey, where scientists indentify every chemical element in, say, a strawberry, then create artifical duplicates of those chemicals. It's a strange hybrid of marketing ("you serve them something they weren't even aware they wanted until you introduced it to them") and incredibly intricate science. And next time you enjoy that Pringle, remember this: each flake of onion flavor is the same size, measured down to the micron.