#“oh that's firmenich's new pear. very nice”

[blood-orange-juice]

Not having exact duplicates for some flavours also comes with perks.

If you see a champagne-rhubarb yoghurt and think "wtf, who even comes up with combinations like this", well... they don't.

Takasago's rhubarb base just naturally tastes like that.

Also strawberry is the default flavour everywhere because strawberry scent is the easiest to make (only 2 chemicals required for it to be recognizable, everything else is for extra niceness if you have the budget).

i don't really understand how fruit flavored candies settle on a convention for what the candy should taste like, particularly in regards to tartness.

Every watermelon candy i've ever eaten has had a very strong acid tang to it, while watermelon the fruit has approximately zero tartness. Does nobody say "This doesn't taste like watermelon at all. What are we thinking?" in the process of cooking up a new candy?

On the other hand, real pineapples ARE tart, but a lot of pineapple candies have very little acid. Raspberry flavor is cloying and heavy compared to real raspberry. Lime and grape flavors are doing their own thing a thousand miles away from the fruits they claim to represent

It's the watermelon that gets me though. Who said "Let's load this bitch up with acid for no reason" and got everyone else who would ever make a watermelon candy to agree