I’ve been thinking about this recently since I’ve been making a lot of pasta and I actually prefer the taste of Kraft parmesan cheese on a lot of things over the “real” parmigiano reggiano especially when it’s used as a topping eg. ceasar salad and pasta. I find that parmigiano reggiano has way too strong of a flavor and it clashes too much when eaten with other things.
Fake maple syrup if all you want is sugar. Real if you want more depth. I can see some people not liking real because real syrup is more bitter and bitter isn’t a popular flavor.