Food Australia

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This is a community to share food pics, food ideas and questions. Basically anything to do with food. Every day there will be a post called Tucker Time for you to share pics or descriptions of your evening meal.

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

submitted 1 year 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] 10 points 1 year ago (2 children)

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

[–] [email protected] 7 points 1 year ago* (last edited 1 year ago)

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

[–] [email protected] 2 points 1 year ago* (last edited 1 year 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.

[–] bjg13 2 points 1 year ago

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