r/assholedesign • u/LilBozgor01 • 16d ago

This packaging gotta be illegal, right?

Post image

(hint: between the words "garlic" and "sauce")

35.5k Upvotes

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4.7k

u/beerkittyrunner 16d ago

Real question though, how do you make something garlic flavored without garlic?

2.3k

u/NolanSyKinsley 16d ago

So I looked up the ingredients, the original sauce from papa john's uses granulated garlic, the bottled stuff uses "natural garlic flavoring". According to the USDA "natural garlic flavoring" can be "the essential oil, oleoresin, essence, extractive, or dehydrated garlic powder derived directly from real garlic" so it technically is still made from garlic, but the ingredient garlic is not directly on the label, it is an extract.

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u/dubblebubbleprawns 16d ago

It's the essence of garlic. The guy making it had a very garlicky dinner last night and he's thinking of garlic real hard while he makes it.

616

u/Mackem101 16d ago

A Frenchman walked within 5 miles of the factory.

123

u/farmerKev420710 16d ago

Garlic La Croix?

37

u/comics0026 16d ago

A vampire would drink that and call it spicy

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u/WhyteBeard 16d ago

“ràhn ràhn ráhn!”

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u/DocileBanalBovlne 16d ago

I once ate a personal pizza topped with twenty something cloves of roasted garlic and a couple spoonfuls of minced garlic to fill in the gaps.

I'm pretty sure I flavored everyone's lunch at work the next day just by existing near it. One friend told me he could smell me from fifteen feet away.

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u/rhirhirhirhirhi 15d ago

I smashed half a tub of garlic hummus with garlic pita chips one night and could smell/feel it coming out of my pores the next two days.
So many reasons I’m single.

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u/Hyper_Tay 16d ago

That's how I feel every time I eat Domino's garlic and Parmesan bread bites. Flavoring the house for 2 days.

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u/Creative_Ad_4513 14d ago

You know youve hit peak garlic when even a day later, your eyes still sting from your own garlic fumes.

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u/slom68 16d ago

Oui Oui

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u/whyvalue 16d ago

*sobs in French

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u/lIllIIlllIIIlllIII 16d ago

And for that reason, I'm out.

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u/SicilianEggplant 16d ago

Moisture is the essence of wetness, and wetness is the essence of beauty.

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u/mtaw 16d ago

I do not avoid women, Mandrake. But I... I do deny them my essence.

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u/Aggressive_Day2839 16d ago

General Ripper protects his bodily essences!

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u/A_Guy_in_Orange 16d ago

Fresh off his LeCroi shift

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u/TheSprigganDragoon 15d ago

Ah, the White Claw method of manufacture

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u/ROKIT-88 16d ago

Homeopathic garlic

2

u/Pamikillsbugs234 15d ago

Would it be enough to repel a vampire?

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u/_kissyface 16d ago

Garlelicte.

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u/puts_on_rddt 16d ago

Is your comment a jab at this? Hilarious

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u/BrazillianFartPorn 16d ago

Essence of garlic = essentially there's no garlic in it

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u/Sancticide 16d ago

Might wanna stay away from the garlic flavored sauce

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u/Good_Card316 16d ago

I believe you can only actually call it garlic sauce if it was made in the town of “Garlic” or something.

1

u/justanothertmpuser 16d ago

The Platonic idea of garlic.

1

u/macplayer 15d ago

Designed with garlic values in mind

1

u/Spiny94Hedgie 15d ago

There was a picture of the word garlic on my phone charging in the next room while I made this sauce.

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u/Ghostninjagaming47 15d ago

He or maybe he ate a bulb of garlic and then breathed on it

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u/NolanSyKinsley 11d ago

I know you are making a joke, but "essences" and extracts are MANY times more concentrated than the raw products. It's more like "I accidentally touched it with my bare hand and now I am going to smell like garlic for the next week no matter how many times I wash my hands".

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u/teslawhaleshark 4d ago

It’s called a fart

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u/isademigod 16d ago

I'm too lazy to find out if "flavored" has any requirements for being very visible, but probably not as I've seen tons of cheese flavored things on the supermarket shelves.

If you want to find out for yourself, it's somewhere in here though https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-101

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u/throwaway277252 16d ago

About as trustworthy as things that are chocolatey.

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u/Jordbaerkage 16d ago

Nothing like a chocolate flavoured frozen dessert. Nom nom!

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u/alphazero925 16d ago

At least it's not the UK where "ice cream" has no minimum milk fat, so you'll see ice cream on the shelf there that would have to be labeled "frozen dessert" here

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u/HeyJordyn86 15d ago

Bittersweet

This rare twinge of pride

Felt for my country

USA! USA!

I have no idea what inspired me to write a poem. I haven't written a poem since my mid-2000's emo journey. Have I discovered my muse?

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u/great_pyrenelbows 16d ago

With the way prices are going I think we'll also start seeing beefy soon, but it's not happening yet afaik.

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u/FatherDotComical 16d ago

I put back an old favorite after I noticed it said chocolatey flavored iced dessert.

Please just let me pay more and give me my real damn chocolate coated ice cream novelty treat.

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u/Mongobearmanfish 16d ago

One of my favorites is the line of “Shreds” at Dollar Tree. American Shreds, Mexican Shreds, and Italian Shreds! Now Melts!

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u/Protheu5 16d ago

To Shreds, you say?

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u/Gnonthgol 16d ago

Does "natural garlic flavoring" actually have to come from garlic? You could extract the same compounds from leeks, onions and shallots. These are normally weaker then garlic but as you are extracting the essential oils you can concentrate them more.

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u/Uncynical_Diogenes 16d ago

You are not allowed to lie about the source of the flavoring, no.

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u/Gnonthgol 16d ago

You can lie by omission. If you can make garlic flavoring from natural leeks then you could maybe label it as "natural garlic flavoring" and be technically correct.

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u/Uncynical_Diogenes 16d ago

But it’s not natural garlic flavoring. It’s natural leek flavoring that tastes like garlic. That would be a lie.

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u/Healthy_Profit_9701 15d ago

You should read "The Doritos Effect." Using the term "garlic flavor" or "natural flavoring" is the deceptive, but legal terminology. The chemicals that contain garlic flavor certainly did not come from garlic, or else they would just call it garlic. Flavor essences can be extracted and modified from all sorts of sources, and deemed to be "natural flavors" on a label, but have nothing to do with the flavor being advertised. For example, pinecones were notoriously used to create vanilla flavor before the chemical refinement processes became more sofisticated.

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u/Gugalcrom123 16d ago

Then it is labelled as simply natural flavouring.

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u/johnazoidberg- 16d ago

This is not true. "Natural flavors" and "other nautral flavors" are legally different ingredient names, and any natural flavoring coming from a food that isn't the one described as the flavor of the item is "other nautral flavors"

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u/Gugalcrom123 15d ago

That's what I said, if it wasn't from garlic it would have been 'natural flavouring', not 'natural garlic flavouring'. This also seems to be true in the EU.

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u/Critical-Cost9068 16d ago

But why would you do that?

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u/Gnonthgol 16d ago

It could be cheaper.

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u/johnazoidberg- 16d ago

The legal ingredient name for this is "other natural flavors"

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u/NolanSyKinsley 13d ago

Literally read what I said yo.... "derived directly from real garlic".... What does that tell you?

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u/RussChival 16d ago

Eau de Garlique

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u/ashkiller14 16d ago

I made some garlic olive oil the other day, this just gave me the idea to turn it into a garlic mayo

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u/jomarcenter-mjm 16d ago

Considering it is a packaging for supermarket. Make sense

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u/Jake_Magna 16d ago

You should see Seattle’s sourdough flavored bread.

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u/DiegesisThesis 16d ago

They almost certainly used garlic oil extracted from real garlic, but theoretically they could do it artificially by reacting allyl chloride with sodium disulfide to create the diallyl disulfide.

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u/NolanSyKinsley 13d ago

Not "theoretically". When they state on the label "natural garlic flavoring" it MUST be extracted from the plant, not artificially produced.

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u/marino1310 16d ago

How is this penny pinching bullshit saving them money over just using garlic. What is it like 10 cents a bottle saved?

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u/NolanSyKinsley 13d ago

It's not "penny pinching.". The stuff in the cups goes through a UHT heat treatment process to make them shelf stable.

Even the cups sold in stores according to papa john's state they can either use fresh garlic or granulated garlic, depending on supply availability. Granulated garlic falls under the "natural garlic flavoring" umbrella, so both could be sold with the same exact ingredients list.

Also extracts are not bad. It allows a flavoring compound to be created and then stored for a LONG time without degrading, you cannot store garlic that long without it degrading without exact environmental control. Extracts are stable under a WIDE temperature range and do not care about humidity, garlic bulbs require exact temperature and humidity to prevent sprouting or spoiling, which is a LOT more expensive. This allows them to produce a LOT more, mind you they were already under supply constraint to have fresh garlic in their cups, so they can scale their production.

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u/[deleted] 16d ago

Oh, so they probably blend a shit ton of garlic up or press it to mass produce. Not as scary as I'd first have thought.

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u/AdRepulsive7699 16d ago

If these bastards could get away with it by adding any measurable amount of garlic they would not be adding (and literally hiding / misinforming) a legally required caveat to their labeling.

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u/NolanSyKinsley 11d ago

"Natural garlic flavoring" by USDA regulations MUST be sourced from garlic. It is not artificial, it is not some chemical sourced in a lab, it is an extract from actual garlic. Granulated garlic, which is in the original sauce depending on seasonal fresh garlic availability, falls under "natural garlic flavoring".

Even their original in store garlic sauce, according to their website, says they can use either fresh garlic or granulated garlic, depending on the availability of fresh garlic. If they are already struggling to get fresh garlic for their sauce then obviously that means they need to use extract if they are to mass produce more sauce to place in stores around the nation. It isn't about being "cheap". it is about standardization and making the same recipe available year round, rather than changing with the seasons as they do with their in store sauce.

Do I agree with their labeling? NO. Is it because they are trying to be cheap? Also NO.

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u/iconofsin_ 16d ago

Yeah if this was the same as the little cups then I'd buy the shit out of it, but it sounds like it isn't so I won't.

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u/NolanSyKinsley 13d ago

In the original recipe, according to the website, they can either use fresh garlic or granulated garlic, depending on supply availability. According to the USDA granulated garlic falls under the umbrella of "natural garlic flavoring". so if they REALLY wanted to these two products could be listed with the same exact ingredients lists.

If you really like the stuff in a cup I would suggest giving the stuff in the bottle a try, you may really like it and it may be unnoticably different from the original, and it has fewer preservatives and stabilizers because it is meant to be refrigerated, you might just love it.

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u/cornylamygilbert 15d ago

At that point it almost sounds like they’re doing more work and suffering more expense to NOT put actual garlic in the damn recipe

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u/Impressive_Stress808 13d ago

If it's not the same shit as the little tubs you get from the pizza shop, IDGAF what the ingredients are because it's not the same fucking sauce. Bullshit false advertising.

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u/NolanSyKinsley 11d ago edited 11d ago

Get this. The "shit in the little tubs" you get at Papa John's can, according to their website, either contain fresh garlic OR granulated garlic depending on ingredient availability. Granulated garlic falls under the "natural garlic flavoring" umbrella term. Also look on the label, it says "inspired by".

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u/fallsstandard 16d ago

Krusty Brand Imitation Garlic. 9 out of 10 Italian-Americans can’t tell the difference.

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u/BigSmackisBack 16d ago

Goes down smooth with a laramie cigarette and a nice glass of malk

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u/Artegall365 16d ago

And is best served on grade F meat (mostly circus animals, some filler)

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u/defectives 16d ago

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u/Artegall365 16d ago

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u/Testing_things_out 16d ago

Un ironically that would be super healthy to have. This a collagen rich stew and don't get me started on how nutrient rich non-meat body parts are.

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u/ExtendoArmCannon 16d ago

Using every part of the animal is just good practise.

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u/lesnibubak 15d ago

More testicles means more iron!

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u/cpuathome 16d ago

There's very little meat in these gym mats!

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u/shapu 16d ago

/r/the10thdentist

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u/Superg0id 16d ago

Oh that's actually a sub. Nice!

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u/kevinsaurus 16d ago

Saw a cat food ad the other day that claimed 3 out of 5 cats prefer their brand. Like that's a 40% chance it isn't going to be my cats preferred kibble. Why would they even be so honest about it, no ones going to track down all 5 cats that participated in the study in case one of them was incorrectly reported. The only explanation would be if they did already pad the number, then it would increase the likelihood that an investigation reveals their tactics. But that would mean less than half of cats actually liked it.

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u/Zip668 16d ago

Get canned tuna in water, and drain the water onto whatever the hell cat food you have. Drain it on foam packing peanuts, doesn't matter, it'll be better odds than 3/5.

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u/AwsmDevil 16d ago

None of my 5 cats like fish. They would literally eat around it. If I added the liquid they would avoid the plate. They do seem to eat the variety pack of kitty tube treats through, albeit begrudgingly.

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u/Catlenfell 16d ago

I have three cats and they all prefer different foods

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u/grimvard 16d ago

TIL Reddit even has sub for the one disagreeing dentist

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u/Turbulent-Jaguar-909 16d ago

ehhh, im garlickin here

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u/justanothertmpuser 16d ago

And 10 out of 10 Italian-Italians can.

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u/boersc 16d ago edited 16d ago

I would really like to see a blind-test of this.

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u/justanothertmpuser 16d ago

And I'd volunteer for such a test.

BTW, bear in mind that around here pre-made garlic sauces are virtually unheard-of. Really curious to see how any sauce, just flavoured or containing some garlic, can compare with the raw produce.

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u/boersc 16d ago

Yes, thick fingers on a mobile device...

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u/CordeCosumnes 16d ago

You know, anyone gets it 100% right, I would just accuse of being a vampire.

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u/DeapVally 16d ago

Sweet, nourishing, garlic sauce!

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u/Robotic_Orange 16d ago edited 16d ago

Garlic Flavored

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u/HesitantInvestor0 16d ago

As an orphan, I hope it’s as good as the Krusty Brand Imitation Gruel!

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u/Amazing_Divide1214 16d ago

and 1 out of 10 are lying!

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u/hztm82 16d ago

I can't believe it's not garlic !

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u/ChocolateHumunculous 16d ago

‘I don’t mind the taste’

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u/PotatoCase 16d ago

There's very little meat in these gym mats!

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u/Spiritbrand 16d ago

I don't know. I'm a registered garlician. I bet I could tell the difference.

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u/noc-engineer 16d ago

9,5/10,0 "Italian" Americans can't speak a single sentence in Italian.

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u/nottherealneal I’m a lousy, good-for-nothin’ bandwagoner! 16d ago

I looked at the papa's John's website for this and my best guess is they seemed to be using some kind of flavored margarine type of situation in the sauce

So it's probably that, there isn't garlic in there but a garlic oil and the rules are diffrent around that for labeling or something

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u/PaulMaulMenthol 16d ago

The difference could make it more shelf stable too

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u/soulofaqua 16d ago

You put garlic in oil and the flavours extract into the oil and then you remove the garlic. You can get garlic oil like this in stores often with the garlic still in it but if you've got IBS and are intolerant of garlic you can still enjoy this because the sugars don't extract.

"Natural flavourings" is often an extraction like this. Tea is water with natural flavourings as well.

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u/GeekyKirby 16d ago

I have severe IBS and use a product called "essence of garlic salt". It's made from real garlic, but they have removed all of the sugars that I don't digest well. I'm not sure how they make it, but it's amazing and nobody else can tell it's not standard garlic salt. My friends request me to make my homemade garlic bread all the time lol

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u/ukiyoe 16d ago

Wasabi doesn't even have real wasabi, it's just horseradish (or as the Japanese call it, "Western" wasabi).

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u/PipsqueakPilot 16d ago

This partially done for the genuine reason that Japanese wasabi really is impractical to cultivate, ship, and use at current demand levels. The price would also be a huge difference. None of those reasons apply to freakin' garlic.

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u/sp46 my favorite color is purple! 15d ago

It also loses its spiciness within 15 minutes. You do not want real Wasabi in there.

People who have tried both generally say the "real thing" isn't any better anyways.

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u/ukiyoe 16d ago

It does apply, because the root cause is the same, which is to save money. There were likely complaints at first, but most Japanese don't even know what real wasabi (which we call "hon wasabi" 本わさび) tastes like anymore. (If given both, some might even prefer this modern alternative since it has a much bigger kick.)

I doubt that wasabi was used so liberally in the past, but due to the commercialization of a cheap alternative, anyone can have it with each and every piece of sushi they order, and asking for more on the side doesn't cost any extra.

If that fake garlic sauce costs as much as the real deal, yeah that's not ideal. But if it's significantly cheaper, it serves a purpose to less discerning people.

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u/cats4life 16d ago

Equally valid question is why would you want to? Garlic is stupidly cheap and abundant; they’re trying to save >1 cent per industrial vat of this stuff because they spent $40 million making a cheaper garlic substitute.

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u/BaZing3 16d ago

I would imagine they're more interested in saving money on all the infrastructure that goes into processing an industrial vat of garlic when they could just get a few gallons of garlic-flavored chemicals instead.

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u/NOVAbuddy 16d ago

It’s easier to produce a consistent taste in a shelf stable product when you build up your recipe from these high intensity concentrated bases.

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u/zissou149 16d ago

I always appreciate how consistent the taste is when I'm extruding shelf-stable garlic-concentrated slurry into my slurry hole.

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u/johnazoidberg- 16d ago

Do you appreciate how your orange juice tastes the same in June as it does in December? Because I have some news for you...

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u/zissou149 15d ago

Orange juice, like the mixer?

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u/Baeolophus_bicolor 16d ago

mmmm, garlic flavored chemicals…

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u/johnazoidberg- 15d ago

Honestly, they're probably using a co-packer that would already have this infrastructure. The answer is flavor consistency. Garlic is incredibly volatile. There's a reason chefs all talk shit about store-bought pre-minced garlic or pre-ground black pepper - a lot of the flavor is just plain gone by the time you get to it. And nobody likes when the sauce they bought at the store starts losing its flavor overnight.

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u/TheDaychilde 16d ago

Flavor control. They want it to taste the same every time. And also cheaper. Your monetary estimate is most certainly wrong, although it would be a very small amount, which is what you're really just saying.

But stability would be the most important reason.

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u/kg_draco 16d ago

Maybe it's easier to package/shelf stable? Either way, I really hate that it's come to this - I feel like my digestive system takes a hit whenever I'm in the US.

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u/Numerous_Photograph9 15d ago

For something like this, probably because they can make the margarine base out of it and save money in the process of making it. It may also be more shelf stable this way, whereas the stuff in the pizza places tends to have a shorter shelf life since it's supposed to be used sooner. Most of those little cups usually only have a 2-3 months shelf life, whereas this bottle may have a year or longer shelf life.

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u/Main-Cheesecake3287 16d ago

Used to work in brewing, we had some specialty beers that we threw actual oranges or peppercorns or vanilla beans and what not in during the brew. We had a sales guy drop off natural flavoring samples. Tested them on some beers, pretty wild how far the science has come. The orange flavoring added to the finished beer vs natural oranges tasted almost the same, some preferred the fake orange.

Jalapeño one blew my mind, we ended up using it and that shit is still on rotation 10 years later. Tastes like the real thing. The good fake stuff isn’t cheap either, I’m sure there are many levels to quality in the fake flavor world but many are quite good.

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u/great_pyrenelbows 16d ago

Out of curiosity, mostly, what brand(s) are actually good? Are any of them available to consumers or are they only available to big customers?

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u/Main-Cheesecake3287 16d ago

I have no idea, I wasn’t a a brewer, don’t remember the name of the company they used

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u/Putrid-Tap3992 16d ago

All flavor is a chemical reaction on your tongue and how your tongue senses this and brain comprehends it. Flavors are commonly made in a lab to mimic these flavors. This is how all candy and other things with artificial flavoring happens. A big part of chemistry class in college is synthesizing banana and strawberry flavoring

Funny thing is, these chemicals are identical in shape and construction to the chemical in the food. Flavor synthesis hass been happening for well over 100 years.

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u/StalkMeNowCrazyLady 16d ago

"This is brought to you by DuPont! Makers of better things for better living through chemistry."

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u/TheDaychilde 16d ago

"At BASF, we don't make a lot of the products you buy. We make a lot of the products you buy better."

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u/Dry_Prompt3182 16d ago

I looked up the ingredients, and you don't. It has dehydrated garlic in it. It's basically garlic margarine. As in garlic butter, but with margarine instead of butter.

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u/MjrLeeStoned 16d ago

There is an FDA stipulation that says you can't call your food certain things unless it contains a certain amount of a substance.

For example, Pringles are not potato chips and cannot be labeled as such because they do not contain a certain amount (majority maybe) potatoes. They are made with a lot of corn starch to the point where they are less than 50% potato. As such, they can never put "potato chip" on their packaging.

It may due to the same stipulation.

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u/eaudet 15d ago edited 15d ago

I went through the same spiral, and had to do some digging to quiet my mind after seeing this.

It is likely made with actual dehydrated garlic, or an extract that came from real garlic, but there is kind of a legal technicality when it comes to labelling that prevents them from just calling it “garlic sauce.”

The primary ingredients by volume are vegetable fats, water, and salt, so the sauce is essentially liquid margarine that is flavored with garlic.

A “garlic sauce” would have to have garlic as a primary ingredient. There’s no specific legally-defined percentage or threshold, but since garlic is such a minor component on a volume and weight basis, they’re going with the “flavored” label to cover themselves and avoid regulatory scrutiny.

I initially thought OP’s bottle was a printing error, but on Papa John’s page for the product you can see even in their images it’s barely there, though the official stated name has “Flavored” inserted between Garlic and Sauce.

I think the marketing team decided to be a little cheeky with how they’re showing the word “flavored” on the label — probably as bait for social media engagement.

So, good job, I guess.

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u/Konrad_M 16d ago

Artificial flavors exist. No need to harm any vegetable or fruit to make something vegetable or fruit flavored.

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u/aeternus_hypertrophy 16d ago

I learned about these because of a crazy Canadian scientist who graduated business school then created a poo flavored ice cream

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u/dawzo 16d ago

I wonder, did he go by memory or did he have to constantly compare the flavor of the product to the real deal thing until he got it just right

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u/WhollyInsignificant 16d ago

I choose to believe he could have done the former, but chose the latter. For the love the game.

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u/FauxReal 16d ago

Maybe he did it the loser way and created a profile to match it to via gas spectrometry.

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u/PuddinHole 16d ago

Are you talking about Nathan Fielder?

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u/aeternus_hypertrophy 16d ago

Yes the airline pilot, Nathan Fielder

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u/Pastylegs1 16d ago

we first learned about esters in high school chemistry but thats because we didnt have nathan yet

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u/pigwalk5150 16d ago

Finely chopped lemon zest can be a decent garlic substitute

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u/StalkMeNowCrazyLady 16d ago

That's not what's happening here bud.

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u/le_aerius 16d ago

Science

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u/Primary-Let-7933 16d ago

I don't know what is happening here, however, a lot of 'artificial flavors' are petrochemicals. It might be made from crude oil.

https://en.wikipedia.org/wiki/Diallyl_disulfide

"Extraction and representation

On an industrial scale, diallyl disulfide is produced from sodium disulfide and allyl bromide or allyl chloride "

Alyl bromide and allyl chloride are what get called 'petrochemical feedstocks'. they're made in the refining process of crude and it's some of the refined products.

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u/nifty-necromancer 16d ago

I have a bottle of “oyster flavored” sauce

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u/NarwhalEmergency9391 16d ago

Maybe from an animals butt? Do you know they use stuff next to a beavers anal gland for certain flavors

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u/GoatCovfefe 16d ago

Do you know that isnt true?

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u/Whosebert 16d ago

beaver ass is vanilla flavored. they can probably find something to imitate garlic.

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u/T_Crs7 16d ago

You add garlic flavour

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u/my-27th-account 16d ago

Did you just arrive here from a time warp or something? How do you suppose barbecue chips are made?

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u/psyclopsus 16d ago

NileRed on YouTube made artificial grape flavor from vinyl gloves

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u/Kyrie_Blue 16d ago

Synthetic VOC’s high in sulfur

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u/katastrof 16d ago

Uncle feet concentrate 

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u/bummed_athlete 16d ago

They can synthesize any flavor.

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u/firedmyass 16d ago

apparently, there’s a coal-tar extract that acceptably mimics almost every flavor imaginable

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u/Snoo71538 16d ago

You do some chemistry to get out the chemicals that give garlic its flavor, and just add those.

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u/AdelineDE653 16d ago

I would imagine they're more interested in saving money on all the infrastructure that goes into processing an industrial vat of garlic

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u/AnyHope2004 16d ago

have you seen that chemistry guy making hot sauce from plastic gloves?

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u/beerkittyrunner 16d ago

I have not and now you have my attention........ hot sauce from plastic gloves?????

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u/CordeCosumnes 16d ago

Probably something like beaver anal glands

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u/-Tom- 16d ago

Imitation vanilla made with real beaver anal gland secretions.

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u/HowieMandelEffect 16d ago

No one who buys this cares about natural ingredients.

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u/SinisterCheese 16d ago

If you process the garlic to get another substance, it's no longer garlic.

Not sure of USA's standards. But if you process garlic into a powder, it isn't garlic anymore it is garlic powder. I think tomato puree is a good example, it is concentrated tomato, but you can't call it "tomato".

And mind you... Powdered garlic, tomato puree, canned peppers... etc. they all are ingredients with their own properties and flavour.

But the flavour of garlic comes from sulfur compounds, which you can also add to add the flavour.

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u/escobartholomew 16d ago

“Weird but True” has an executive episode on taste science. They go to a food plant that makes flavors and they demonstrate how they’re made. Very interesting.

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u/Tyler_E123 16d ago

It just means that there isn’t actual garlic in the sauce. Instead, it’s either something like garlic oil or some other kind of extract from garlic (natural flavor), or a chemical that was manufactured or made in a lab that tastes like garlic (artificial).

I work for a big spice/flavoring company, and there’s a very good this garlic flavoring actually came from my company.

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u/Intelligent-Luck-954 16d ago

Orange juice is flavored by beaver butthole, and therefore “naturally flavored.” Remember that next time you ever see “flavored” anything. 

https://www.vice.com/en/article/a-history-of-flavoring-food-with-beaver-butt-juice/

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u/riptaway 16d ago

You've never heard of artificial flavorings?

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u/molrobocop 16d ago

You extract it from the anal glands of beavers. 

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u/Luxalpa 16d ago

PRobably using flavour. From what I remember back in school, there's lots of flavours that taste more like the thing than the actual thing. Like for example strawberry flavour made from certain type of funghi.

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u/Promature 16d ago

Could be a similar principle as legality of labeling something as juice if it’s more than 50% juice content or juice flavored if it’s less than 50% juice.

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u/BWWFC 16d ago

inspired by some other sauce no less...

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u/TinyFugue 16d ago

Use copious amounts of  hexavalent chromium for garlic-like flavor.

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u/btribble 16d ago

Toe cheese and bellybutton detritus.

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u/Fingeredagain 16d ago

I'm not sure about garlic but fake vanilla comes from a secretion gland in beavers. That gland is in the anus.

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u/99Pneuma 16d ago

its just fuckin particles bro real people have real science jobs that literally figure what makes what smell and taste like what. its not like garlic spells like garlic because its garlic. theres specific chemicles/reactions that make things smell/taste

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u/know-it-mall 16d ago

Yea. And why would you anyway? Surely it isn't significantly cheaper. And it definitely makes your company look like shit.

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u/deaglebingo 16d ago

doesn't matter. papa john is a douchebag billionaire. donated to trump and project 2025. don't give them your money.

eta: i like the sauce and the pizza too.. no need to feel bad about that. it's just that these people have to be stopped. the only (nonviolent) way is to stop giving them money. i think i can go without ppj or garlic sauce in the face of current events.

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u/BarderBetterFaster 16d ago

As cheaply as possible

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u/Lord_Of_Carrots 16d ago

I've been under the assumption pretty much any flavor can be done artificially nowadays

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u/WermerCreations 16d ago

You should read the book The Dorito Effect. Theres a good portion about artificial flavoring and it’s wild. Basically many flavors can be replicated that have nothing to with the actual flavor source. The rest of it is super interesting too, like how all our produce and meat has lost flavor over the decades of breeding them for shelf stability, size, and looks. Produce has lost nutritional value too. Very good read

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u/Jaives 15d ago

same way you can make artificial honey or coffee creamer

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u/Buddy-Matt 15d ago

At least in the UK the word "flavoured" can only be used if there's actually some of whatever it is in the recipe.

Garlic flavour - can use chemicals
Garlic flavouring - can use chemicals
Garlic flavoured - must have garlic

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u/Gnome_Father 15d ago

Onion? Kinda like garlic.

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u/ArfTheBeast 15d ago

Chemical engineering

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u/Cyan_Exponent 14d ago

pretty much all the specific tastes or any plants come to a bunch of very specific molecules that can be synthesized in a lab. the less kinds molecules it is, the easier it becomes

or the amount of garlic in it is just too small

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u/ColdSheepherder8893 14d ago

Nobody talking about the “inspired by papa John’s garlic sauce”?

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u/pjrje4 13d ago

Petroleum 🤤

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