Pringles BBQ Potato Crisps Chips, 5.5 oz: Crank up snacking moments with the outrageously delicious flavor and fun shape of Pringles BBQ Potato Crisps; Shelf-Stable/ Ambient. The original, stackable potato crisp seasoned with tangy, smoky backyard-barbecue flavor from edge to edge.

Dried potatoes, Vegetable oil, Corn flour, Corn starch, Sugars (maltodextrin, sugar), Rice flour, Mono- and diglycerides, Salt, Tomato powder, Monosodium glutamate, Citric acid, Onion powder, Garlic powder, Spices, Hydrolyzed corn protein, Malted barley flour, Yeast extract, Malic acid, Paprika extract, Disodium ...

A tasty twist on a classic snack, Pringles Texas BBQ Sauce Crisps combines a tangy tomato sauce and spices flavour with the classic Pringles crisp taste sensation.

Pringles is an American brand of stackable potato-based chips invented by Procter & Gamble (P&G) in 1968 and marketed as "Pringle's Newfangled Potato Chips".

The dough is rolled out in a giant sheet. And individual chips are cut out with a sort of high-tech cookie cutter. They're fried. And then salted on just one side. But before they leave the line these

Our taste buds are able to detect five tastes - bitter, sour, sweet, salt and meatiness. Pringles varieties such as Texas barbecue contain citric and malic acid, sugar, MSG and salt - ingredients which stimulate four of these flavours simultaneously - giving us a massive taste explosion in one go.

From time to time, we change our recipes and we recently made some changes to some Pringles flavours to add a small amount of ingredients made from milk. Milk is listed as an allergen on all products containing it which now include Texas BBQ Sauce, Hot Paprika, Sweet Paprika and Bacon.

One of the main reasons for their popularity is that they are more resistant to breakage than bagged chips, which break down and settle into less volume in the bag. Pringles seems to be the only potato chip brand that puts the chips into a can and fills it to the top.

Modern-day food flavour technology is able to fool our brains into experiencing heightened levels of pleasure through highly processed foods like Pringles, by increasing levels of dopamine in the brain, sadly without any of the nutritional benefits.

Contains a high level of saturated fat For this reason it has long been known as a "bad" fat that raises the "bad" cholesterol, LDL.

Nancy Copperman, director of public health initiatives at North Shore - LIJ Health System in Great Neck, N.Y., says that both potato chips and Pringles aren't exactly healthy, but Pringles contain 2.5 times more saturated fat per serving, a worse type of fat.

From time to time, we change our recipes and we recently made some changes to some Pringles flavours to add a small amount of ingredients made from milk. Milk is listed as an allergen on all products containing it which now include Texas BBQ Sauce, Hot Paprika, Sweet Paprika and Bacon.

About Pringles

Generally speaking, the target audience remains teenagers and young adults, but Pringles is aimed at all "snacking" enthusiasts as well. A. Description of the target Adolescents and young adults (18-25 years) are the main targets.

Statistically, some of the most popular Pringles flavors that are usually almost always in production include Original, Salt and Vinegar, BBQ, and of course, Sour Cream and Onion.

They are loaded with salt and fats. The potato itself is overly processed and may contain carcinogens. The potato also contains digestible starches, which are basically sugars once digested. they are tasty, but they are definitely not healthy.