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  /  Food Innovation News   /  FMCG food brands should prioritise authentic taste and smell when developing new flavour profiles.

FMCG food brands should prioritise authentic taste and smell when developing new flavour profiles.

Novel chip flavours are being cooked up all the time, all around the world.

Earlier this year, Smith’s released “garlic bread” chips; in the US, Lay’s chips announced the launch of their Tastes of America range, which incorporates eight tastebud-tingling flavours, from New England lobster roll to deep-dish pizza.

In South Korea, you can now choose between cola and yoghurt Pringles. The past roll call of questionable flavours from other brands includes brie, mint, cinnamon bun, cheeseburger, whisky and haggis, venison and cranberry.

https://www.goodfood.com.au/eat-out/news/brie-to-haggis-the-story-behind-weird-potato-crisp-flavours-20180912-h159yq

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