c. 1895

‘How do you reduce a national dish to a powder?’: the weird, secretive world of crisp flavours

Reuben and Peggy’s jobs are not top secret in the way top secret jobs usually are. [...] But this is where things get odd: search the name of the company they work for – a name I have agreed not to print – and you’ll find little information about the work Reuben and Peggy do. You could click through every page on their company’s website and leave with no idea that it creates the most beloved crisp flavours in the world.

(I was so sure I'd already shared this, but I can't find the entry.)

I'll always be a fan of longform, deep-dive articles into the most obscure and/or everyday thing. Like, I eat chips fairly often and I'm aware that some countries have flavors that others don't, but I never considered how geopolitics could affect flavor availability.