Sway_Chameleon, 1 year ago

There was an interesting CBC podcast called Fridge Light, and in one episode the host followed people who had their recipes accepted for commercial sale. Apparently, a big issue is making those recipes generic enough so that they are acceptable to the widest range of consumers. This often means toning down the flavors. So for example, a spicy recipe gets dialed back to the point that even people who find yogurt offensively spicy can eat it. Basically, they bland everything down. There’s other factors as well, like the taste from the can, etc.