This is backwards for a cook who tries to enhance the intrinsic taste, texture of some good ingredients.

But the industry wants a constant taste, texture on a massive scale. The only solution is to produce on one side the needed spices (easy to control the taste) an apply it on a relative tasteless substrate. It means that you do not need to adapt the recipe during production.

Source: wife worked a couple of years for Unilever, some of my customers are in the flagrance, food additives industry.

It's important that the chicken breast sandwich from McDonald's has exactly the same taste and texture whether you get it from San Francisco or Toronto. Might not be important to you, but it's important to McDonald's.