There’ve been some great articles about Crisp flavours lately. First this one in The Guardian: https://www.theguardian.com/food/2023/dec/02/the-weird-secretive-world-of-crisp-flavours mentions a lot of exotic flavours, including a few we hadn’t come across:
- Hawaii-style Poké Bowl
- Rose Petal
- Grilled Prawn & Seafood Sauce
And today, this on ABC News website https://www.abc.net.au/news/science/2023-12-15/crisps-flavour-chemistry-aroma-taste-smell-laboratory-csiro/103031004, with extensive input from co-Crisp Museum founder, Hamish Thompson. It has also alerted us to new flavours from Red Rock’s Chef Series:
- Malaysian Beef Rendang
- Crispy Chicken with Garlic
… which takes the Flavour Index to more than verified crisp 1340 flavours.
Look out for further links to be added to this today, as Hamish is talking to various other news outlets about it.
And there’s more… We’ve just been alerted to this flavour by crisp-eater, Kasey Whitmore, taking our total number of flavours to a whopping 1342.
- Finger Lime & Tasmanian Pepper Leaf
Talking of Tasmanian pepper leaf, a tiny pinch of it makes icecream taste amazing.
This has led to me discovering another new flavour in the same series, Kettle Native Flavour Collection. I’ll be on the lookout for more.
- Kakadu Plum & Australian Aged Cheddar
Museum of Crisps 