“In the name of food safety, predictability and product consistency these food are routinely…inoculated with lab-tested, carefully controlled strains of microorganisms.
The unique properties of local bacterial populations are thus obliterated through such seemingly benign process as pasteurisation, or crowded out with super quick-acting starter cultures.
The result is bland homogenous food catering to the lowest common gastronomic denominator.
Flavorless, characterless, sterile products no longer reflect place but the demands of the industrial marketplace which require long distance shipping, stable shelf-life and most importantly uniformity and consistency”
– Ken Albala, food historian and cookbook author