Science of Cooking

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I’ve sampled Hawaii-style Poké Bowl crisps in Hungary and chocolate-coated potato snacks in Finland; I have turned away from Sweet Mayo Cheese Pringles in South Korea.

Before Doritos launched in India five years ago, she took a “culinary trek” across the northern city of Lucknow, trying different pilaus, meats and breads from street food stalls.

When a flavour is made from scratch, Wood goes to chef Pat Clifford, who spent 14 years in restaurants – including some with two Michelin stars – before moving into “ambient foods” (anything in the supermarket that isn’t chilled).

Its residents earned the nickname Maneblussers in 1687 after they planned to throw buckets of water at the cathedral, believing it was alight – in actual fact, the red glow of the moon was shining through its windows.

“They had the volume, so they could request special flavours because we have a minimum order quantity,” says Gert Peremans, a salty snacks research and development director at Kellanova – formerly Kellogg’s – Pringles’ parent company.

Not all of these flavours are available in every European country – prawn cocktail only really sells in the UK and Ireland, while bacon is found in most places except Belgium, the Netherlands and strongholds of vegetarianism Austria, Denmark and Sweden.

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