Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth

Meat consumption is driving the use of natural resources such as land, energy, and water; consequently, agricultural emissions of GHG are adding to the warming of the planet. Thus, changing our dietary patterns is vital to providing food for the increasing global population, though our food preferences and choices are dependent on multiple factors. Flavor and taste are important for savoring food, although cost is a major decision driver in consumer choice. Genetics, culture, and the environment affect our tastes, including liking or aversion to certain foods. Modulating taste sensations will enable a more palatable product with greater consumer acceptance, as in certain instances, these proteins contribute to off-tastes in standard Western fares such as nutrition bars or nondairy beverages. Greater opportunities exist in shifting diets away from being meat-based for a sustainable earth. Educating consumers on their current food choices, and the consequent effect on the environment and their health is critical in changing dietary patterns. Ensuring food security for all is essential as we face a multitude of inequalities including the poorer countries who face a downside risk in this warming planet.