There are plenty of "synthetic" flavours - Takis, Twinkies, and bubblegum drinks spring to mind.
There are also a wide variety of textures that are heavily industrialised. If you go to some fine dining restaurants, you'll find smells and colours which you simply cannot replicate at home - let alone make from scratch.
Most synthetic meat and fish is really just a flavour carrier for whatever sauce people like. I've had imitation chicken, shrimp, beef, crab, etc. They all taste great - but that's mostly because the sauces are the same as their meaty counterparts.
The chicken that KFC uses, sure. There’s a huge difference between that and a chicken that’s been raised well and allowed to get to a sensible age before slaughter.
There are also a wide variety of textures that are heavily industrialised. If you go to some fine dining restaurants, you'll find smells and colours which you simply cannot replicate at home - let alone make from scratch.
Most synthetic meat and fish is really just a flavour carrier for whatever sauce people like. I've had imitation chicken, shrimp, beef, crab, etc. They all taste great - but that's mostly because the sauces are the same as their meaty counterparts.