flavouring

The rest is picking nice ingredients and flavouring.

Its selfish features aren't Self, its speech impediment isn't really a Lisp, its coffee-flavouring isn't Java...

In Asia, it's not uncommon to see healthy drinks for children that are sugar+artificial flavouring with huge marketing campaigns targetting the parents.

Proteins are replaced by carbs with savoury flavouring, fats are replaced by thickeners etc.

Spiced rums can be delicious sipped, but the cheaper end of the market often use their flavouring to mask a poor underlying spirit.

Wouldn't Soylent eventually add some flavouring to make it less utilitarian/boring?

It's not just the metal, it's the ingredients of the flavouring.

You’re right, they are just 90% white rice with some flavouring.

It's only your post-facto flavouring that gives it that emphasis.

In that context I can see really nothing strange about using fungi for flavouring.

In any case, in our language we don't use the same word for the pan coating that we use for food flavouring.

Cheez-Its are more salt than cheese flavouring, and are overbaked until they're thin and crackly like flint flakes so as to maintain volume while using less dough.

I asked the company to confirm if cinnamon was one of the “natural flavouring” and they refused to confirm!

Add some artificial bacon flavouring, starch and you will get "beef flavoured product" which most people would call "chemical".

It doesn't really have any flavour of its own (similarly to Tofu), but it's normally sold "chicken-style" or "beef-style", and has some sort of very mild flavouring added.

If they are using the absolute worst cut of meat, bleaching it and flavouring it to taste good, the food might be considered "best quality" in terms of taste, but the meat cannot be considered "best quality".