A chef and food lover conducted taste tests on various supermarket staples, rating 70 products including kimchi and mayonnaise. The process involved tasting products throughout the week, assessing their flavour, texture, functionality, provenance, sustainability, and processing quality. Each item was scored out of five and a bonus point was awarded for standout features, such as being palm-oil-free. Texture was noted as particularly important in products like ice-cream, which should be creamy and refreshing, avoiding ultra-processed ingredients. Most tested food was stored in the freezer or given to friends after testing.
After testing, most of the food goes into the freezer or is given as a gift to friends and family. I score each product out of five across several categories: flavour, texture and functionality for example, does the spread spread?
I usually taste in price order, from low to high, using a spittoon and cleansing my palate with water or a slice of apple. I take notes, score them on a spreadsheet, and finish with a speed-tasting to confirm my findings.
Vanilla ice-cream was my least favourite: at least 50% of it was ultra-processed rubbish not even worthy of the name. It gave me stomach ache.
Texture is especially important; ice-cream, for example, should be smooth, creamy and refreshing, not pumped full of stabilisers to mimic the feel of real cream.
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