My take is that the food is just a little too perfectly middle of the road preference wise. As if the foods were cooked with perfect heat so that no piece is burned a little more cooked a little less. Sure it tastes fine, but it doesn’t taste authentic. Because authentic food isn’t about perfection, it’s a dynamic balance of happy accidents. Maybe also because replicated food is designed to be safe. Sometimes the best food isn’t strictly safe. BBQ for instance would not taste the same is you removed all the carbonized carcinogenic bits. Coincidentally broccoli and cauliflower also taste fucking amazing if you add those crispy burnt bits by following a cold sear recipe. (America’s Test Kitchen has a good short video on the process if you’re feeling adventurous.)