Kate has good answers.
I'll add to this:
For meat in particular, animals that are raised quickly tend to have less flavour. Part of what we call flavour is just the age of the animal. This is true of shrimp. A large shrimp tastes much shrimpier. It's also true of Jackfish. A 16" jack tastes mildly fishy A 36" jack is almost inedible it tastes so strong.
Grass fed beef tends to be more flavour full, but mostly I think that grass takes longer to get the cow to a sellable weight.
Food is less local. When I was a kid, peaches were in the grocery store for only a few weeks, and they all came from under 200 miles away. A producer could pick Tuesday evening and have it in the store on Wednesday Morning.
Now, they tend to pick fruit less ripe, and ship it thousands of miles.
A final effect: As we get older our tastebuds and sense of smell get less acute. All flavours become more muted.