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why do processed foods taste so bad

as an example a canned soup even a so called good/organic brand with no artifical ingred why does it taste lousy you put the same ingred together at home and it is edible(i hope lol)

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  1. I would guess there is a missing ingredient in the can that is in the homemade soup. It could be 'love.'

    1. Because it is meant for the "population at large" so the taste must be as generic/bland as possible.

      You can then add flavouring of your choice.

      And it must survive shelf-life.

      1. because it has has the sh-t boiled out of it.
        the high temps and high pressure involved in canning destroy the flavors and the textures. canned soups are flavorless mushes that normally contain tremendous amounts of salt to offset their true nature.

        as another example, because the flavor of garlic is completely different after it has been exposed to the heat and pressue of canning. canned marinara sauces, even the ones using good ingredients are, imho, horrible. the best of them are the ones that don't have much garlic in them to "turn".

        1. I try to avoid processed foods. I suspect it's made for the masses and loaded with sodium and other fine chemicals. I make my own in large batches and freeze.

          1. That's a sweeping generalization. All food is "processed" except for that which you pick off the tree (for example) and eat directly, so the term is not helpful. As for canned soups and such, some are better than others. Soup made from scratch has an inherent advantage in being made from fresh ingredients, and in admitting ingredients which may be too expensive for commercial soup or impractical for canning.

            Another advantage of homemade soup is that the cook will make it the way he likes it.

            3 Replies
            1. re: GH1618

              I'm not sure there is any way to doctor a Cambell's soup (or any other canned soup IMO) to be edible other than Campbell's chicken noodle when one is sick (even undoctored). We always keep one can - for that special occasion.....

              1. re: Clams047

                Since your handle is "Clams047:" I doctor up Campbell's Chunky New England Clam chowder by adding more water, Better than Bouillon lobster base, and paprika. You have to further cook it to soften up the potatoes, because for the last couple of years, they have this weird, almost undercooked texture.

                The chicken and sausage gumbo can be doctored by adding a little chicken stock, cayenne, and then add gumbo file to the bowl.

                I think that the company had made some changes in the last few years. Many of my former favorites are now sub-par. Like the vegetable and the country beef. I used to ramp up the country beef with beef stock and cholula, but it seems to have too much of a gloppy consistency now.

                1. re: Clams047

                  Canned soups have improved in the past 20 years or so, including Campbell's, but they are still canned and typically have too mush salt. Nevertheless, they are certainly edible.