Last week, the New Yorker profiled PepsiCo. The author, John Seabrook met with several of the bloggers you may know from Food Frontiers: Mehmood Khan, Derek Yach, Greg Yep, Jonathan McIntyre, and George Mensah. There is also an accompanying podcast with the author.
The article touches on a variety of PepsiCo’s innovations and R&D capabilities, including sodium.
“What we discovered is that people actually taste only about twenty to twenty-five per cent of the salt we put on our chips. They swallow the rest of it without tasting it,” says Mehmood Khan in the article.
But, as the article says, reducing the amount of salt changed what flavorists call “the taste curve”—the sudden spike of saltiness on the tongue, followed by a tingling around the sides of the mouth.
So Mehmood asked, “was there a different kind of salt crystal that would produce the same taste curve but with less salt?”
See the article and accompanying podcast for more. Also check out these other posts for more information on our cadre of “trekkers” and our laboratories.
What topics in the article did you find most interesting?
