The international ingredient industry has for the last century followed the line from Ikeda, Knorr, and Maggi (cf. Sect. 3.2 ) and turned the production of seasonings into big business headed by large companies like Ajinomoto, Kikkoman, Kerry, Cargill, and Nestlé to name a few. The public as well as scientific opinion about how the products of this industry influence our food culture, our mode of eating, and our heath is for good reasons very mixed and subject to much debate (Schatzker, 2016, 2022). It is not uncommon to hear that powerful taste and aroma ingredients can lead to unhealthy eating behaviour and act to disguise food items of pure quality and to promote consumption of ultra-processed and hyperpalatable foods with questionable health effects (Schatzker, 2016; Gibney & Forde, 2022; Rogers et al., 2024a, b; Trumbo et al., 2024; Lane et al., 2024; Wang et al., 2024; Monteiro, 2024).