The chemical and attitudinal differences between commercial and artisanal products

Michael H Tunick,Rosemary E Trout,Cecilia T Cirne

doi:10.1038/s41538-019-0053-9

Abstract

Here we report a study of artisanal grain, coffee, ice cream, cheese, and chocolate made in the Philadelphia and New York areas, exploring the chemistry responsible for the differences between artisanal and mass-produced food, the rationale that artisans have toward making their products, and consumer attitudes toward purchasing artisanal food. The contrasting techniques used in manufacturing these two classes of food lead to differences in composition, flavor, and texture. Dairy products made from pasture-fed cows, for instance, display more complex flavor profiles owing to the greater variety of plants the animals consume. Consumers are willing to pay more for artisanal food, feeling that it tastes better, is healthier, and helps support family-owned operations. Producers not only want to be able to control their businesses, but also wish to create better and more-authentic food in an environmentally friendly manner. The psychology surrounding artisanal food is partly based on their chemistry.

Highlights

The Division of Agricultural and Food Chemistry of the American Chemical Society hosted a highly successful symposium on artisanal foods at the ACS Spring National Meeting in 2017
Artisanal products have become increasingly popular in recent years, and the word “artisana” can be found plastered on packaging in every supermarket, corner store, and farmers market, even on foods that are definitely not artisanal.[1]
This surge in popularity comes from the growing support for the social and environmental issues behind artisanal foods, such as sustainability, traceability, and the commitment to everything local

Summary

INTRODUCTION

The Division of Agricultural and Food Chemistry of the American Chemical Society hosted a highly successful symposium on artisanal foods at the ACS Spring National Meeting in 2017. Artisanal products have become increasingly popular in recent years, and the word “artisana” can be found plastered on packaging in every supermarket, corner store, and farmers market, even on foods that are definitely not artisanal.[1]. This surge in popularity comes from the growing support for the social and environmental issues behind artisanal foods, such as sustainability, traceability, and the commitment to everything local. Some of the differences are chemical, whereas others are differences in producer and consumer attitudes about the company ideals and products created These differences show that there are some unsaid, but respected and common characteristics of artisanal products that could eventually lead to a Standard of Identity from the U.S Food and Drug Administration, which could give more clarity on the term “artisanal”

RESULTS AND DISCUSSION

Published in partnership with Beijing Technology and Business University

Another contrast between commercial and artisanal coffees is

Ice cream

Organic cacao butter