Chemists, inventors whacked over KFC pot pies

A post at health.yahoo manages to demonize chemists and inventors in the same paragraph:

Food processors know that if the flavor isn’t correct, sales will suffer, and that presents a formidable challenge. See, after making room for emulsifiers, stabilizers, thickeners, and preservatives, many of the natural flavors in this pie are muted. To keep from sticking a bland product on the menu, KFC turned to chemists who specialize in what food should taste like. That means that when you take a bite, you’re tasting the result of meetings and e-mails exchanged between the decision makers at KFC and the chemists trying to capture the essence of the dish they’re fabricating. Your taste buds register something like chicken and vegetables, but the driving force is actually an onslaught of chemicals derived from a trio of cheap commodity crops—corn, soy, and wheat—that have been laced with a proprietary “flavor,” steeped in common stock, and thickened with corn-derived sugars like dextrose and maltodextrin. It creates an unsettling picture of how unscrupulous processors approach food: When artificial additives create problems, the solution is to invent more artificial additives.