Food Australia

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Chips now come in flavours like cheeseburger. How do food chemists get the taste right? (www.abc.net.au)

submitted 11 months ago by [email protected] to c/[email protected]

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Hamish Thompson [runs] the Museum of Crisps, a website that's so far logged just shy of 1,400 different bonafide flavours of chip.

"There's brussels sprout, cappuccino, lamington, and whisky and haggis, to name a few of the weirder ones,"

In a grocer near the ABC Melbourne office, some of the far-out flavours are full meals, such as bolognese, cheeseburger and beef rendang … which taste uncannily like bolognese, cheeseburger, and beef rendang.

So how are these complex chip flavours made, and how do food chemists get them tasting so close to the real deal?

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[–] [email protected] 9 points 11 months ago (2 children)

They don't. They never taste like the thing on the package.

[–] [email protected] 7 points 11 months ago* (last edited 11 months ago)

It's a mixed bag (haha). Sometimes they do a decent job, sometimes not so much.

[–] [email protected] 2 points 11 months ago* (last edited 11 months ago)

I find these complex flavour chips just end up tasting like salt after the 3rd handful.

I just stick with the classics; plain, salt & vinegar and chili.

[–] [email protected] 6 points 11 months ago

I mean, a lot of the time it's just a dust of the particular food and/or flavor on the chip. Not like dehydrated cheeseburger, but some combo of dehydrated garlic, onion, tomato, and cheese?

[–] [email protected] 2 points 11 months ago

Here in America, we do it by allowing almost anything into our food chain. Yummy cancer...Mmmmmmmmm.