after watching a lot of food science shows I can tell you why...

the main reason is commercial agriculture ..especially in the united states
it is impossible to use non mega corp grains if youre a farmer and so the
yummy bread grain your local area used for a century have been replaced by
giant chemical corp x's brand of grain which is bred to be easy to grow and
produce max yield and contain organic pesticides over taste.

then you get to the other ingredients..most which have been replaced.

lard from beef or pig makes things MUCH tastier then vegetable oils

and sugar which has a flavor profile has been replaced with corn syrup which
has a different one..it is sweeter but then sugar but doesnt taste like
it..especially in baked goods.

to make the thing last longer then the normal day a baked good would last
they put chemicals in it to stabilize it to make it last a week or so.

then you have hands free methods of making the product..the love and craft
the maker used to make the product has been replaced with high heat then
flash frozen all within a minute of each other changing the true texture and
taste of the product even if you had made it properly...which is unlikely
since machined goods have to be reworked in the recipe to ensure ease of
making

in other words its a mess and very sad most people in the world wont ever
get to try real food made with care and expertise

KROM



"Ozgirl" wrote ...




I don't think any baked good, fresh or commercial, taste as good as they
did years ago.