Question

1.There’s science behind that ………………. . 2.The food industry is even researching the connection between ………………. on your tongue and the corresponding chemical reaction in your brain. 3.Here is the process for ………………. cheese flavor without the cheese. 4.If they can ………………. that chemical reaction that may happen on your tongue or an aroma, they can simulate the taste of something without it being at all real. 5.The food industry is extremely secretive, competitive and ………………. . 6.When they hit the perfect amounts, they call it “the ………………. point” for sugar, “the mouth fill” for fat, “the flavor burst” for salt, - they know that their products will be ………………. . 7.Scientists agree that these highly ………………. foods can be addictive. 8.it becomes ………………. and it’s very hard to overcome. 9.Just one ………………. lights up the happy zones of the brain in clinical trials

Answer 1

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Answer 2

1. The statement suggests that there is scientific research and evidence supporting a certain claim or phenomenon. It implies that there are empirical studies and data that explain the reasons behind a particular occurrence or behavior. 2. The food industry is actively studying and investigating the relationship between the taste sensations experienced on the tongue and the corresponding chemical reactions that occur in the brain. This research aims to understand how flavors are perceived and processed by the brain and how they influence our food preferences and cravings. 3. The process for creating cheese flavor without using actual cheese is described or outlined. This indicates that there are methods or techniques in place to replicate the taste of cheese without using real cheese. It suggests that food scientists have developed alternatives or substitutes that can mimic the flavor of cheese. 4. If scientists can replicate the chemical reactions that occur on the tongue or when we smell an aroma, they can create a taste that imitates the real thing, even without using the original ingredient. This suggests that food manufacturers have the capability to create artificial taste experiences by stimulating specific reactions in the brain, making a product taste real without actually containing the original ingredients. 5. The food industry is characterized as being highly secretive and competitive. This implies that food companies guard their recipes, techniques, and processes closely, as they are constantly striving to create unique and desirable products. It suggests that there is intense competition among food manufacturers, and they maintain a level of secrecy to protect their intellectual property. 6. Food companies strive to achieve the perfect balance of taste elements in their products. They refer to this balance as the "sweet spot" for sugar, the "mouth fill" for fat, and the "flavor burst" for salt. This suggests that food manufacturers have a deep understanding of the sensory aspects of food and know when their products will be most appealing to consumers. 7. Scientists agree that highly processed and flavored foods can be addictive. This indicates that there is a consensus in the scientific community that certain types of foods, particularly those that are high in sugar, fat, and salt, can trigger addictive responses in the brain. It implies that these foods can lead to addictive eating behaviors and cravings. 8. Addiction to these highly processed foods becomes difficult to overcome. This suggests that once someone develops a dependence or addiction to these types of foods, breaking away from them can be challenging. It implies that the addictive nature of these foods is strong and can have a profound impact on our ability to control our eating habits. 9. The statement suggests that even a single exposure to certain foods can activate the pleasure centers in the brain. Clinical trials have shown that the brain reacts positively to certain foods, indicating that these foods can generate feelings of happiness or pleasure. It implies that certain foods have the ability to elicit positive emotional responses in individuals.