Real Chicken, with Artificial Chicken Flavor

Another reason (as though we needed another) not to eat factory farmed meat — we’ve “streamlined” the process so thoroughly that the poor chickens who go through it never have time to develop anything that would provide flavor.  They shoot out the other side as essentially large blocks of tofu — thus, a factory farmed chicken must be chemically treated in order to taste like chicken.

Take three different whole chickens, [Marie Wright, chief flavorist at German flavoring company Wild] said — an average, low-priced frozen one from the supermarket; a mass-produced organic version like Bell and Evans; and what she termed a “happy chicken.” This was a bird that had spent its life outside running around and eating an evolutionary diet of grass, seeds, bugs and worms. Roast them in your kitchen and note the taste. The cheap chicken, she said, will have minimal flavor, thanks to its short life span, lack of sunlight and monotonous diet of corn and soy. The Bell and Evans will have a few “roast notes and fatty notes,” and the happy chicken will be “incomparable,” with a deep, succulent, nutty taste.

While I am slowly weaning myself off of eggs and dairy — mostly because of the byproducts of these industries — I have in the meantime at least switched to the eggs of “happy chickens” — not just “free range” but “pasture raised” — from small local farmers (the egg cartons have hand-written expiration dates, and one farm even includes newsletters from their chickens).  I note that the eggs are immediately identifiable as such.  They are huge, and they taste wonderful.  There is really no comparison.

It’s kind of frightening how many chemicals need to be poured over (and fed to) factory-farmed products so they are recognizable to the consumer.  Even if you aren’t particularly interested in how the animals who produce your food are treated, you might be interested in what you could be missing (or adding!) when you consume factory farmed meat.

Bonus link: a look behind the scenes at American flavoring company Givaudan, courtesy of the Huffington Post.

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