Regional Differences in Taste

English chocolate has always tasted better to me than run-of-the-mill (that is, not "boutique") American chocolate, and I always assumed it was because the Brits use real sugar rather than corn syrup. But that may not be the only reason.

In reading The Taste of Sweet by Joanne Chen, I've been learning about how large food manufacturers will change not only the type and amount of sweetener in a product, but also the profile of the artificial flavors that are added to try and match regional preferences. Chen mentions that the U.K. market tends toward about the same sweetness level as Americans do, but prefer more caramel notes in many of their snacks and treats.