For much of the 20th Century, scientists looked for ways to create “A&P chickens”.
A&P was the largest grocery store chains after WWII, and wanted a standard chicken, that would have a lot of meat, grow quickly, eat less food, etc. So they sponsored a nationwide contest to develop it. Out of many, many breeds they found the one that gave them what they wanted, for both eggs and meat, and they had the clout to compel the major chicken growers to raise them, exclusively.
However, A&P chickens are pretty flavorless. So today, if a person wants a tasty chicken, they might have to drive a hundred miles to find a small farm that raises “heritage chickens”, that fortunately still exist.
As far as tomatoes go, there has long been a prize of over a million dollars on offer for anyone who can make a tomato that can be frozen and defrosted without turning to mush.
To a large extent, the flavor of the chicken is more dependent on what they eat. The factory raised chickens don’t get a varied diet, they get a scientific one. My sister raised the same varieties, allowing them to free range, and they had excellent flavor