Notes

[alt text]
right: a color photograph of three plates of food (a skillet of some sort of egg wrap or omelette, a biscuit, and a plate of rice all smothered in a chicken and vegetable hollandaise-like sauce) on a grey tablecloth with a green-and-white-checkered napkin. the photograph takes up the entire right page of advertising.

[transcription]

Create Great Chicken Delights
Spectra
Spectra-CBH Flavor Strategy for Food Makers

FIDCO proudly presents a gourmet chicken-type flavor at a cost ratio that will help to make your products a profitable success in the supermarket. Spectra-CBH provides you with the flavor of fresh cooked chicken meat at surprisingly low use levels. Just 0.3-0.5% Spectra-CBH achieves dramatic results in succulent chicken applications, such as canned à la king, boxed noodle dinner, boil-in-a-bag curried rice pilaf, gravies, dry seasoning mix for pasta, frozen fricassee, shake coating… and so much more. This high-technology new flavoring agent has already met with considerable success in the world of food manufacturing because it exhibits no chemical or artificial notes. Heat-stable Spectra-CBH lends excellent mouthfeel to formulated foods. It is composed of 100% flavor solids, and is not dried on any carrier. Spectra-CBH represents a sophisticated new era in flavor technology made possible through the joint cooperation of FIDCO Technical Research Group and Synfleur, our flavor/fragrance arm. The formulas mentioned above are available for your trial, as are product samples and technical information. Contact the FIDCO/Synfleur Special Account Representative in your area, or reach us direct at 1025 Westchester Avenue, White Plains, New York 10605. Telephone (914) 682-6114.
FIDCO/Synfleur
Subsidiaries of The Nestle Company, Inc.

[additional notes]

(Marjan Stuckart)
the dishes chosen are interesting in how they convey the usage of chicken flavoring without any chicken itself. they also serve as a good comparison of what those in the early 1980s might have found appetizing compared to present-day consumers as these dishes may not be considered “traditionally appetizing” by modern standards.