Cargill, Nestlé, Unilever, and the chemical firms that created new flavors for the processed food industry were busy filing patents or otherwise working on the neurology of our taste buds to enhance the sensations of taste, and not just for sugar. Products were coming onto the market that used this same concept to boost the brain’s perception of salt, so that less salt could be used in processed food, and research was under way to likewise trick our neurology into thinking we were getting more fat and its luscious mouthfeel than we were.
