Restaurants amp up flavor intensity

Foods manufacturers and restaurants vying for jaded taste buds in the U.S. have been experimenting with products that have bolder flavors. Americans' embrace of flavor intensity is a change for a nation that once preferred blander fare, but now some experts worry that natural flavors will start to seem boring next to manufactured ones. "Bold is replacing boring," said Kevan Vetter, McCormick's executive chef.

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