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The flavour industry's concoctions have silently seeped into almost all the processed food and drink we see on grocery store shelves. Added flavours - whether clearly marked as “artificial” or deceptively marked as “natural” (natural flavours can still be synthesized in a laboratory) - are so common that we've often never had the real equivalent of whatever food our food is imitating. When's the last time you had a ginger ale? I mean soda water with ginger juice? Try it! Your taste-buds will sparkle.
Jon's Pops are delightful because they're a rich and nuanced symphony of natural flavours. And like a symphony, different natural flavours work together like instruments to produce a sensory experience that is dynamic and changes over time. Some natural flavours waken our taste buds immediately, some only appear after we've swallowed, and still others appear sometime in-between. Some flavours appear as high notes, others a low notes. That's why Jon's Pops have flavour profiles that are layered, subtle, and dynamic — changing after each bite and as the ice pop melts.
Added flavours are everywhere because they're cheaper than food that is itself flavourful. Flavourful food usually needs good soil, careful farming techniques and local distribution, which cost more money than most of us are willing to pay.
A complex taste-experience is partly why real flavours are so much more enjoyable than their imitations. Another reason is that real flavours come from micro-nutrients, including antioxidants, which we've evolved to enjoy because they promote healthfulness.
Jon's Pops are delightful because they're a rich and nuanced symphony of natural flavours. And like a symphony, different natural flavours work together like instruments to produce a sensory experience that is dynamic and changes over time. Some natural flavours waken our taste buds immediately, some only appear after we've swallowed, and still others appear sometime in-between. Some flavours appear as high notes, others a low notes. That's why Jon's Pops have flavour profiles that are layered, subtle, and dynamic — changing after each bite and as the ice pop melts.
Added flavours are everywhere because they're cheaper than food that is itself flavourful. Flavourful food usually needs good soil, careful farming techniques and local distribution, which cost more money than most of us are willing to pay.
A complex taste-experience is partly why real flavours are so much more enjoyable than their imitations. Another reason is that real flavours come from micro-nutrients, including antioxidants, which we've evolved to enjoy because they promote healthfulness.
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