If there’s one food on the plant that we all can get behind, it’s gotta be chocolate, right? After all, the average American scarfs down nine-and-a-half pounds of the sweet stuff each year! What’s even more shocking is that there’s a rare bunch out there that would actually turn down the treat—every single time.
Yup, chocolate haters exist, and we were determined to discover the science behind why certain folks feel inherently bitter about the sweet. According to Daily Mail, the same chemical found in Hershey’s chocolate is also found in Parmesan, spoiled butter, and—get this—vomit.
Butyric acid is reportedly responsible for lending the confection its distinct acidic taste, which is formed when chocolate manufacturers use a process called lipolysis to break down milk’s fatty acids.
Unlike European brands of chocolate, it is said that American companies try to replicate Hershey’s best-selling flavor by adding the acid to their own bars. Some also suspect that the emulsifier PGPR found in American chocolate bars contributes to the puke-like taste and scent some people pick up on. Although, according to Daily Mail, Hershey’s proclaimed that its milk chocolate contains less than one percent of PGPR.
Hershey’s has yet to confirm these suspicions, and until then, we’re sticking to unwrapping these Best Dark Chocolate Bars for Weight Loss.