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ready-to-use herbs (from Germany) that I saw. They looked grey-green and even the coriander had none of the fragrance that this herb so reliably brings to a dish; in fact, it smelt of nothing. But food manufacturers like prepped ingredients like these because, from their point of view, buying in prepared ingredients is actually ultra-responsible because they come from factories specially geared up to handle them, where the skills needed, and the risks posed, are quite different from those in their own process.
    Food manufacturers apply the same logic to cooking fruits and vegetables. Why would they bother with time-consuming, laborious preparation, after all, when they can buy them in frozen and ready to use? They only need to place an order, and pallet-loads of pre-fried or grilled aubergines, peppers and courgettes, sliced to the ideal dimensions for your roasted Mediterranean vegetable pizza, will be delivered to the loading bay. Why would they muck around setting up a factory line for the scratch preparation of fresh aromatics for your Thai curry when they can source ginger already sliced into julienne strips, lime leaves already ‘milled’ into specks, and ‘nuggets’ of pulped chilli – all frozen? In food manufacturing terms, it is economic lunacy to pay someone in the UK to remove the zest from real fruits for a cheesecake, when you can buy in frozen lemon, orange and lime zest that has been mechanically removed, in a dedicated citrus processing plant, in another country. But this remorseless logic also helps explain why the resulting pizza, curry and cheesecake retain only a faint, blurry memory of the freshly prepared equivalent. These pre-processed labour-saving ingredients are simply not fresh, and storage has robbed them of their initial sparkle.
    In the food manufacturer’s ingredient store, you get a further insight into why processed convenience foods don’t taste convincingly like their home-cooked equivalent. In the same way that you will never see a stray onion skin lying around a ready meals factory, you’re extremely unlikely to see an eggshell either. Eggs are supplied to food manufacturers in many forms, but almost never in their original packaging. Instead, they come in powders, with added sugar, for instance, or as albumen-only special ‘high gel’ products for whipping. Liquid eggs will be pasteurised, yolk only, whites only, frozen or chilled, or with ‘extended shelf life’ (one month), whatever is easiest. They may be liquid, concentrated, dried, crystallised, frozen, quick frozen or coagulated. Manufacturers can also buy in handy pre-cooked, ready-shelled eggs for manufacturing products like Scotch eggs and egg mayonnaise, or eggs pre-formed into 300-gram cylinders or tubes, so that each egg slice is identical and there are no rounded ends. These hardboiled, tubular eggs are snapped up by companies that make sandwiches. Manufacturers can also take their pick from bespoke egg mixes, ready to use in everything from quiches and croissants to glossy golden pastry glazes and voluminous meringues. And there is always the cheaper option of using ‘egg replacers’ made from fractionated whey proteins (from milk). No hurry to use them up either; they have a shelf-life of 18 months.
    Some ingredients used by food manufacturers are recognisable to home cooks: products such as aseptic tomato paste, a cooked tomato liquid, aren’t so different from cartons of passata you might keep at home, for example. True, they come in shuddering foil packs with the dimensions of a clothes dryer in a launderette, yet the contents aren’t dissimilar. But alongside these scaled-up items is a collection of ingredients that you won’t find in any domestic larder. Instead, you’ll find products designed for particular factory purposes. If, for instance, you needed to make a batter at home, you would most likely start with flour and eggs, but manufacturers turn to ready-to-mix batters, or ‘reliable coating