Crisps
It’s one of Britain’s most loved yet least considered products: the humble crisp.
In this week’s podcast, we discuss the association between colour and crisp flavours. We ask all the burning questions: What does your favourite crisp flavour say about you? Have crisp packets always been the same colour? Is there really a definitive colour palette for each flavour? Along the way, we take you through the contentious history of crisps, differences in preference across countries and generations, and search for an objective basis for the colour of crisp packets.
A few things we mentioned in this podcast:
- So long, salt and vinegar: how crisp flavours went from simple to sensational
- Generation ready salted
- Crisp packet colours should have an international flavour standard
- On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes
For more information on Aleph Insights visit our website https://alephinsights.com or to get in touch about our podcast email podcast@alephinsights.com
Transcript
Hello and welcome to the Cognitive Engineering Podcast produced by me, Fraser McGruer for Aleph Insights. In this series of podcasts we take a look at interesting topics and discuss what we think they tell us about analysis and decision making. I'm here with Chris Wragg and Nick Hare of Aleph Insights and this week we're discussing what colour should salt and vinegar crisps be? Not the crisps themselves though. No, the crisps should be potato coloured. Yeah, definitely. Yeah, they should sort of be sort of light beige-ish, sort of yellowy, so we agree on that. Nick, what colour should the packets that contain salt and vinegar crisps
Speaker B: s because it goes back to the: Speaker A:were a regional brand. Wait, stop for a second. Let's do a quick straw poll. I want a one stroke two word answer. Yeah. Okay. And then we'll compare at the end. All right. Chris, what colour should salt and vinegar crisps be? I mean the packets. Yeah. Well, blue, obviously. Yeah. I say blue. What do you say, Nick? Blue. Right. Yeah. Thank you very much for listening. Yeah. Bye.
Speaker B: much nicer, actually, in the: Speaker C:huge online manifestation of the Mandela effect, which is that there are there are swathes of people out there convinced that that Walkers used to do it the other way around. Yeah, it's really strange. And there's all these sort of weird conspiracy things, you know, like the fact that there was a there was a phantom advert in the 80s stroke 90s when the swap over happened, that was effectively, you know, promoting the fact that they were changing colours to avoid confusion. Never happened. But people are convinced. It's really strange. Yeah. So I feel like we're on
Speaker A:a level of things have like the Arab Israeli conflict here. This is what we're sort of
Speaker B:getting into. It's much worse than that. Right. I yeah. So so that that's it, really. So it bothers not only does it bother me, I have a strong sense that it's it's objectively wrong.
Speaker C:Yeah. And I think it's just wrong. I think that Mandela effect, the fact that there is sort of it shows there's cognitive dissonance in the in the public that they they simply don't believe the fact that that salt and vinegar crisps could be green. Yeah. So they've made up a back history to justify it to themselves. But but yeah, it's. Hold on. I mean, isn't this just the fact that
Speaker A:the the majority of crisp manufacturers, when they make their salt and vinegar crisps, they are blue and when they make their cheese and onion, they are green. However, there is one manufacturer who is probably the biggest market share in the UK, which does it the other way round. I mean,
Speaker B:yeah, well, we're talking about. Yeah. And they're wrong. They're wrong. And all the other
Speaker C:manufacturers. Yeah. I mean, so so so I mean, I think this is quite interesting, right, that that very point, because I think one of the reasons there's confusion about what what colour Walker's crisps were is for the reason Nick pointed out, which is that Walker's were a regional brand. And when we were we were kids, you know, Walker's were the northern crisp and you had, you know, Smith's crisps, KP crisps, golden golden wonder, golden wonder, exactly. And and they had it the other way round. And I suspect people whose crisps then got replaced by Walker's crisps, you know, then started to think, I remember salt and vinegar crisps. They were they were blue. But if you look, so I did a little straw poll of other crisp flavours. And for anybody listening in North America, for example. Chips. Yeah, we're talking about potato chips here. That's what crisps are. And when we come on to potentially mention chips in the future, those are obviously what you would refer to as fries. Yeah. But so if you look at what colour combos people have got, if lots of these crisp companies don't exist anymore, but I've kind of gone back and looked at well, I looked at current versions of their crisps. So you've got KP Disco's, right, which are the one of the main crisps they make. You'll remember, remember those, they still exist.
Speaker B:They are fabulous. And their salt and vinegar is amazing. And I think they're better than
Speaker C:Pringles, which kind of replaced them, which is sad. So so cheese and onion, green, salt and vinegar, blue, Golden Wonder Ringo's. Oh, wonderful crisp. Yeah. Green for cheese and onion, blue for salt and vinegar. McCoy's, which is now, you know, another kind of current brand of crisp. Same combo. Not fussed about McCoy's. Yeah, no, you know, I'm the ridged crisp. I like the ridgedness, but it doesn't work for me. Pringles, right. Major, major competitor. Well, they don't do cheese and onion, but they do do sour cream and and chives. No, spring onion, isn't it? No, it is sour cream and chives. It's sour cream and chives. Yeah. Yeah. Well, that is that is green and their salt and vinegar is blue. Then you get on to. Can I just insert something in
Speaker B:there? It's just it's possibly notable that Americans call spring onions, green onions. Is that we don't have a we don't we don't assign a color to them naturally. No. Well, you'd probably think of green. Yeah. Even though the bulb is white. But yeah, there's a kind of association there, I think. I'm trying to imagine the Booker T and the M.G. song being called spring onions
Speaker C:instead. Quite right. Yeah. So and then like if you get here's where it goes. Sorry. They also
Speaker B:call them scallions. I should point that out as well. It's probably. But I'm just saying green
Speaker C:onions is a term you don't get in the UK. Yeah. Where it goes weird is if you look at Smith's crisps, which no longer sort of exist, really. So Smith's square crisps, which have now been taken over by by walkers. But they were cheese and onion. Can you remember? They were yellow. Right. Rather than green. Right. Which is. And if you look at some of the posh crisps, quite a lot of the posh crisps do their cheese or their mature cheddar and, you know. Balsamic vinegar. Yeah. Yeah. They do those as. Red onion. That's mature cheddar and red onion. That's right. Yeah. But but their salt and vinegar was blue. Right. Now. Right. Here's where I think walkers are effectively acknowledging that they're wrong. Walkers have taken over square crisps, their cheese and onion flavour. Green. Green. Salt and vinegar. Now isn't that to do with
Speaker A:not interfering with with brand? No, because they've changed the colour, but they changed it to green. Yeah. From yellow. Oh from yellow. Well it's because yellow is clearly idiotic
Speaker B:colour. What? Yellow for cheese and onions, which are yellow. Yellow is the only colour it should
Speaker C:be. Yeah. So from the point of view of, you know, what is consensus? You know, when they talk about kind of intuitive design in computer, you know, computer interfaces, what they are talking about is building on conventions that exist so that you pick something up and it works just like, you know, the previous thing you used. And I would say, you know, crisp packet manufactured design
Speaker A:should follow the same, the same principle. I think it does, though, even in this case, because just two points. One is so just two observations. Famously in Ireland, they say that plain flavoured crisps there, i.e. what you might what we would think of plain flavoured crisps. What would plain flavoured crisps be? Yeah. Ready salted. Yeah. In Ireland, they're all cheese and onion. And it's true. It's very difficult to buy just ready salted. Do you know why?
Speaker C:Why? Well, I'm going to posit why. Because Tato, you know, the Irish potato brand, they were the, they were the inventors of cheese and onion. In fact, they were, they were kind of pioneers in the flavouring of crisps beyond salt anyway. But they, yeah, they invented cheese and onion. Sadly, I couldn't find out what colour the bag was.
Speaker B:No, the remarkable thing about crisp history is how badly, you'd think we would discuss, you would be talking about the Dark Ages. It's like there's so many different claims made about which firm invented which flavour and when. It's extraordinary.
Speaker A:But there's one thing I want to add in observation, which I do think it's interesting that Walker's bucks the trend by having its cheese and onion as blue. However, my favourite cheese and onion, and in fact, the only cheese and onion crisps I would probably eat would be Walker's. And the reason why is because I think they taste very, all the cheese and onion crisps taste more or less the same from all the different brands, except from Walker's, they do taste different. And they do taste very nice as well. They taste blue-ier, don't they? They taste blue-ier. Yeah, where are we?
Speaker B:Can I just do a quick run through of crisp history before we move on to, well, we've got if we can do a bit of a bit of a test before we move on to other potato snacks. Yeah. So crisps, the reason a lot of people don't stop to think as to why crisps, plain crisps in the UK are called ready salted, which is odd when you think about it. But the answer is that in the old days, crisps came with a packet of salt that you had to apply. Not so much in the old days, because I remember the salt and shake. But that was a nostalgic throwback. Because that was originally all you got was you've
Speaker C:got the crisp. The deep joy of that crisp that got all the salt on it.
Speaker B: , the remarkably late date of: Speaker A:So mine, I have a clear standout and it worries me because I often find it difficult to find in shops and I see it absent from shelves and it's got to be Walker. It doesn't have to be Walker's. Smoky bacon. Oh, interesting. Anything smoky bacon. I'm all about you, Chris.
Speaker C:Well, I mean, that's like trying to, you know, trying to pick your favourite kid, your favourite.
Speaker B:All right, here's some crisps. Which flavour do you pick right now?
Speaker C:Uh, right. Well, I would probably go with Worcester sauce or roast chicken.
Speaker B:Right. Interesting. These are all weird flavours, but there is a general quite a significant generational divide in that people in their late 60s and older, big fans of ready salted, most popular crisp. People in their sort of late 40s and 50s are most big fans of cheese and onion. Well, people younger than that. So my generation, salt, vinegar. I'm a salt and vinegar guy.
Speaker C:Well, I think you're talking about the three primary colours. Three big ones. Well, they actually occupy the three primary colours, but you know, of which all other crisp flavours are made, of course. Yeah. But if you're talking about the three big ones, then I would go
Speaker B:cheese and onion. So I would probably fit with that. Whereas then in the younger generation, the most popular is prawn cocktail. So quite a striking difference in preference. There's most popular crisp flavours around the world. I'll get on to some colouring questions in a minute. But there's in the UK, cheese and onion is still apparently the biggest seller. Lithuania, it's sour cream and onion. In the US, the plain potato chip is still the most popular. Belgium, it's paprika. And in Japan, apparently it's seaweed flavoured.
Speaker A:I found just to say, given my prevalence, my sorry, my what's the word I'm looking for? My preference. Proclivity. Is that the word? Yeah. For bacon. I love it when I go to Spain, because every crisp there seems to be some flavour, some form of bacon flavour, which I love. Yeah, it's always quite piggy. Sorry, Nick, I interrupted you.
Speaker B:Just some other unusual crisp flavours while we're on it. Pringles brought out a cinnamon and sugar flavoured Pringle a few years ago. A sweet crisp. Yeah. Flaming hot dill pickles, quite popular in the US, I think. The hot chilli squid. Cucumber flavoured. Sausage. Cucumber doesn't have a flavour. Oh, well, I mean, it does. It's a very subtle flavour. Yeah, no, I think cucumber. Cucumber sandwich. Yeah, I can see that being nice as a crisp. Anyway, did you know that? Yeah, I've mentioned prawn cocktail, but apparently in the rest of the world, they think it's really, really weird that we have roast chicken flavoured crisps. Well, they've obviously never tried them, have they? Anyway, here's the scenario. You're in, I'm going to ask, there's colour issues. Australia, Russia. So you're in Australia. You want chicken flavoured crisps. What colour do you go for? You're not allowed to read the packet.
Speaker C:What do you guess? Right, well, I'm going to say orange is the universal language of chicken
Speaker B:crisps. Yeah, Fraser? Yeah, kind of amber. Yeah, it's green. And salt and vinegar. What do you
Speaker C:reach for if you want salt and vinegar crisp in Australia? Obviously blue, as we've established.
Speaker B:Yeah, yeah. Pink. Remarkably, it's pink. Pink nose. And in one sensible thing they have is cheese and onion, which is yellow. As we discussed, that really ought to be the flavour. Right, you're in Russia. You grab a packet of pink crisps. What do they what do they taste of? Vodka. It's a good one. It's a good guess. It's crab. Purple. Oh, yeah, no, okay. No, I'll go with that. Yeah, pink works. Right, you've got some purple crisps. Oh, lovely aubergine crisps. Yeah. Worcester sauce. Lobster flavoured. Right. And you grab a white packet of crisps. It might be red caviar flavoured. That's right. Okay. White packet for the red caviar. I'd be
Speaker A:interested to know if these are popular crisps out there, though. Very hard to get crisp data,
Speaker C:actually. Especially out of the restrictive information environment in Russia. That's
Speaker B:top secret stuff. So crisps, they're all over the place. Every country seems to have slightly different coloured conventions in some ways, although there are commonalities. Now, obviously, my natural assumption is that the way we do it is the right way. And foreigners, if they do it differently, are being weird. But of course, you know, a more cosmopolitan approach would be to say, well, our way is purely a convention, and there's really no rational basis for it. Now, the question is, is there? Can we find an objective basis for the colours of crisps?
Speaker C:Well, I'm going to put one forward, which I think we've hinted at a little bit, right?
Speaker A:And just to say, I think this is the heart. We have arrived at the heart of this podcast episode. This is what we've been building up to. Through a big crisp diversion. Yeah, through like a hula hoop shape.
Speaker C:Chris. Right. Prawn and cocktail. What colour? Pink. Right. Smoky bacon or frazzles. What colour? Red.
Speaker B:Oh, I thought you meant the food.
Speaker A:Burgundy, a sort of maroon.
Speaker B:Yeah, yeah. Frazzles are a dark red colour, aren't they?
Speaker A:Let's let Chris charge on with this. Oh, I thought he was asking us. Yeah, yeah, yeah. But let's answer more quickly. Brownish, amber.
Speaker C:And beef? Brown. Right. So what do you notice about those colours and the food stuffs? They match them. Yeah. Is beef brown? Well, let's go with this. Let's go with this. Certainly when you, you know, in a computer game, if you, you know, like Minecraft or something, if you chop a cow up, the beef is brown. If cooked. Well, I mean, it's not a raw beef crisp, I'm imagining. Anyway, so my sense is that the colour of the crisp should represent the type of food. Now, where you get into problems is when, so in my mind, if you're choosing between green and blue for cheese and onion, there is an element of vegetable about the onion, you know, which is, which gives you the green, but what colour is salt and vinegar, right? I mean, you know, but. What about Stilton? Sorry, just Stilton is. Yeah, that's true.
Speaker A:Why are you bringing Stilton into this? Because it's a type of cheese. I know it's a kind of cheese, but it's not the most common kind of cheese, is it?
Speaker B:And to be fair, I don't think cheese and onion flavoured crisps are a tendency. And they don't have any cheese.
Speaker A:You're getting mixed up with Stilton and onion crisps.
Speaker C:Stilton and caramelised red onion. So I do feel like salt and vinegar are, if you had to pick a colour for sort of some kind of, you know, represent generic mineral products, I'd probably go along with blue. So I'm thinking what you should do, you know. Grey. Yeah, but blues, it's a bluey grey. But anyway, the point is that the crisp colour should represent, because the crisps themselves are generic. All crisps look identical, right, when they're chucked in a bowl. And if you've ever had it where somebody has put different flavours of crisps into a giant bowl, it's an absolute mess. It's a joy. Oh, no. No, you can't have.
Speaker A:It's a crisp Russian roulette is what it is. But I really, I only ever get sweet and salt popcorn.
Speaker B:And I like the idea of having, I can't stand just one flavour of something. I love the idea of multiple flavours. No, it's too confusing. Anyway.
Speaker A:I want to try and finish your point for you, Chris, which is all the examples you gave were really good, where it's really clear what the food stuff would look like and what the colour is. But ironically, the most important, sorry, the most popular, or let's just keep to the UK, the most popular crisp flavours are ones where it's quite difficult to, there's no obvious colour match. So salt and vinegar, cheese and onion. And what was the other one? And plain, ready salted.
Speaker B:Sorry, don't stop peddling this myth that cheese and onion have a really complicated colour. They're both yellow.
Speaker A:Okay, let's just, maybe they should be yellow. But I can understand why for branding reasons, but yellow is just not a great colour. But, and also you've got these two great colours or two or three that you're not using, red and blue. Lots of stuff in the world is red and blue. So, Chris, I've completely jumped all over your point there.
Speaker C:No, I just, I just feel like in some way, the crisp packet colour should be representative of the food, the original food stuff that the flavour is based on to give you that mental kind of signal that, of what you're eating and helping to get.
Speaker B:Yeah, I know what you mean. Although the trouble is you're going to run, I mean, a lot of foods are the same sort of colour, aren't they? So roast chicken and cheese and onion, which ought to both really be yellow, beef flavoured crisps, lamb flavoured crisps, but they're kind of brown, aren't they? So, I don't know. There's some academic research into this, by the way.
Speaker A:Let's hear that. And then we probably need to move on towards the end. But by the way, I think we should all, I think we probably all agree at the end of this, we need to send this off to the marketing people, respective crisp manufacturers, right? I'm sure they want to hear what we've been saying here, I'm sure.
Speaker B: Nick, Charles Spence et al,: Speaker C:Oh, so collectively?
Speaker B:Yeah, so red, pink and orange.
Speaker C:What together?
Speaker B:Is that sweet, sour, salty or bitter?
Speaker C:Well, um, I would... You're being obtuse. I know, I would say... Pink is a pink food, you know, pink is sweet. Pink is sweet, but orange is bitter in my mind. Bitter?
Speaker B:Yeah. Not even sour? Sour, yeah. Oh, OK. Yeah. Right, so white and blue. So you've got a choice of sweet, sour, salty or bitter. White and blue.
Speaker A:So I don't understand. Are we choosing these... Why can you not understand? Don't get all angry. So all I'm asking is, am I considering white separate to blue or blue and white together?
Speaker B:Let me make this easier for you. Tell me which of sweet, sour, salty or bitter this colour makes you think of. OK, just grey. So just give me one colour, don't give me two. Grey, OK, grey.
Speaker A:No, no flavour. Bitter.
Speaker B:Green.
Speaker A:I've forgotten what the tastes were. Sweet, salty, sour or bitter. Green. What was the colour? Green. Bitter.
Speaker B:Right? Yeah, yeah. OK, what about black? No, no taste. Interesting. OK, well apparently these are fairly consistent, but people associate red, pink and orange with sweet. Yellow or green with sour. White, grey and blue with salty flavours. And green, black, violet and brown with bitter flavours. So, and that's consistent across cultures. That association between colours and flavours, colours and tastes rather. Suggest some kind of evolutionary thing or something, I suppose. But if, and apparently synesthetes, so people who experience, you know, who have their senses sort of more, more closely wired together, that who will often experience tastes as colours, there is no consistency there at all. So it's not like people, if you eat the flavour an orange might not, if you had synesthesia, taste like the colour orange or anything. So, so we have these associations, but there's not true of flavours. So specific flavours are very strongly associated with the colour of the food that they're the flavour of. So an orange tastes orange to people. The taste of a lemon tastes yellow. Cherries taste red, right? So, so the point is that there is, so not at the taste level, but at the flavour level, there is a very strong association with the food stuff. OK, but it's not a huge, it's not a huge influence. If you colour something the wrong colour, people won't totally change the way it tastes to them, but it might be harder for them to decode what the taste is initially. So there's various theories about this. This is really coming down to whether or not these things are inherent or, you know, purely cultural. So the theories that are put forward here are, one is that it's structural. So it's something to do with our brain itself. So here's a plausible story. An intense flavour, something that's really salty, should be associated with an intense colour. You know, so red ought to be associated with quite an intense colour, whereas, you know, grey or light blue wouldn't be. Statistical. This is where you've made judgements about regularities and experience between colours and flavours. There is a semantic theory that is to do with sort of the connotations of different words that we use or different concepts. Availability heuristic, where it's not necessarily the most common food, but just the easiest to recall. So, for example, orange foods. Well, we've discussed it. I mean, you know, to some extent, you know, cheese can be orange, right? But if you think of an orange food, you're going to think of an orange. So there's a sort of, you know, the availability heuristic. Here's, you know, what flavour would you expect an orange thing to be? You're going to think of an orange before you're going to think of, you know, cheese. And then there's an effective theory, which is that it is to do with evoking the same feeling. So the same food makes you feel a certain way and colours make you feel a certain way. There isn't really a kind of extremely convincing reason to believe any of those, or perhaps all of them have a part to play. But I'll close this by saying, you know, the point is that actually there's associations between the strong associations are between colours and basic tastes, right? Despite the fact that they don't really have a basis in the colours of foods, but there is definitely a strong association between flavours and the food that they're the flavour and the colour of the food that they're the flavour of. So there we are.
Speaker A:Okay.
Speaker B:So I think we've got enough now to design the right colours for any flavour you could come up with. Yeah. Okay. Go on, come up with a flavour. Come up with a flavour. No, I don't want to. Yeah, just come up with, mix two random things in your head. Come up with any dish. Think of a dish and we'll come up with a...
Speaker A:Dal? Dal. You want another one from me?
Speaker B:That's yellow. Dal flavoured crisps are yellow. That's really easy. Kind of turmeric-y sort of colour. But dal is also, yeah, go on, it's sort of, yeah, you could get, grey would be okay because that's a salty thing and dal can be quite salty.
Speaker A:I've forgotten what we're doing. What are we doing? Why are you asking this?
Speaker B:We're coming up with a way of assigning colours to crisp packets on an objective level.
Speaker A:I don't like this.
Speaker B:What? Lasagna flavoured.
Speaker A:Red. That's completely wrong. It's brown. I don't really understand what we're doing. I've lost interest. All right, go on. Make it more interesting again. Okay. Well, look, I wanted to move us on to the end. Okay. I didn't like that research. I found that a bit boring, that research. I don't know. I preferred our conversation. Who needs data when you've got pure... You just spout stuff. Yeah. Look, I want to ask a question and I want to move away from colours, right? I just want to ask, and I know it's nostalgia and I know we do this a lot, but I want to ask two things. One, what's your favourite... Controversially, I want to move us away from crisps. Okay. And I want to move us on to snacks because I'm a big snack person, salty stuff. Yeah. What is your favourite snack? I predict crisps because he lives like a monk, more or less. He's not going to have anything. You know, prove me wrong. So what's your favourite snack? One. Two, what did you miss when you were a kid? Was there a particular crisp? There you can have a crisp, a crisp or snack that you just used to love when you were a kid. Um, good questions, bad questions. What do you reckon? Yeah, not really colour related, but I'll let you off. Yeah, no, I've had it. I've had enough of the colours. Um, should I kick off? Yeah, go on. I'm a big snack person. Um, and in one particular one, one snack, um, which I can't get enough of, um, dry roast peanuts or dry roasted peanuts.
Speaker C:Okay.
Speaker A:However, they need to be a particular brand. They have to be KP. Any other dry roast peanuts, they're just, they're just a pale imitation. I do not like them.
Speaker B:Yeah. Why, what makes them dry? What's a wet roasted peanut? Right. Can you tell me that?
Speaker A:Yeah. Good question. I just eat them. You know, I just eat them. I don't know. Um, um, when I was a kid, knickknacks. I like a knickknack. Nice and spicy, right? It has to be the, the bacon flip-flap. Uh, bacon flip-flaps.
Speaker B:Bacon flip-flaps.
Speaker C:It's a little bit X-rated. Flip-flops coming for his flip-flaps again.
Speaker A:It has to be the bacon knickknacks. Um, and I could never understand. Wasn't there was a fishy one that people.
Speaker C:No, you're going on scampi fries. Yeah, scampi fries are lovely.
Speaker A:Which I just could, it was the same brand, right? It was the same. I just could not even stand near anyone who'd been eating those for at least 24 hours because they just stank to high heaven.
Speaker B:I went through a phase of in the mid-eighties of eating almost nothing but scampi fries. That's wonderful. Scampi and lemon flavoured little crunchy hollow parcels. They're great.
Speaker A:Explains so much. Makes me think of what that phrase they say about, um, who's the latest James Bond? What's his name? Daniel Craig. Daniel Craig. Uh, body of Adonis, head like a knickknack. Um, anyway.
Speaker C:Have you had knickknacks recently though? No. Do they still exist? Right. So, so knickknacks still exist. And I used to love nice and spicy knickknacks. But as Nick said, something's, something's gone wrong with flavour in, in kids' snacks now. Right. Where, you know, the whole kind of reduction of salt content and all those, you know, mono, what's it called? Monosodium, no, monosodium glutamate. It's political correctness gone mad. It is. And when you used to look at the bag of, you know, the ingredients of a bag of crisps, it was just about 40 e-numbers on the back. And that was it. And it tasted great. And, and that, that, that un, the unbelievable pleasure of crisp dust that used to accumulate at the bottom.
Speaker A:Or like the gooey stuff, gooey, the dust turning to gooey stuff on your, on your fingers when you're having monster munches. Yeah, licking your fingers after monster munch or something. Yes.
Speaker C:But yeah, in terms of my favourite, uh, non-crisp related snack, uh, I think for me it has to be, um, biscuits. Do they count as a snack?
Speaker A:I was thinking salty, but you can go with biscuits. I mean, yeah, you can, of course you can get salty biscuits, but yeah, fair enough.
Speaker C:Um, and, uh, shortbread, Highland shortbread is my, uh, yeah, I could, I could probably just exist off Highland shortbread, I think. Yeah, no. So yeah, that's, that's me.
Speaker A:Good call. Yeah, yeah. Um, and were you saying that when you, so what was your one when you were a kid? Was it?
Speaker C:Uh, it's, it's, it's probably...
Speaker B:Old school, nice and spicy knickknacks.
Speaker C:Yeah, old school, nice and spicy knickknacks or flaming hot monster munch or, um, there were these crisps called skydivers when I was a kid and they had a salt and vinegar one that took the roof off your mouth. It was, uh, they were amazing. So you do your spicy stuff.
Speaker A:I, I wasn't even familiar with the spicy, hot and spicy, um, the hot and spicy knickknacks. Um, Nick.
Speaker B:Well, I'm not going to bother with going through my favorite snack because there's probably, I can't really think of one to be honest, but I think the crisp that I missed, the crisp sensation was salt and vinegar chip sticks. Chip sticks. Yeah. Yeah. They were just so intense. The salt and vinegar flavor was awesome. And you could, you could grab a, like a big bunch of them, shove them into your gob at the same time.
Speaker C:Well, and also they, they had that, you know, that aerated scent kind of outside where
Speaker B:they collapse once placed like candy floss. But if I, and my secondary option would be, uh, do you remember fish and chips? Yes. Yes. Little crisps. They came in, they came in the imitation newspaper. They were really salty as well. They were great. Salty vinegar, loveliness. They were almost biscuity. They were great. But yeah, I haven't seen those for many of them.
Speaker A:I think we've covered some good ground there. I think we've, I think we've nailed that one.
Speaker B: t to talk about crisps of the: Speaker A:Yeah. That was my least favorite bit was when we actually did the actual analysis of the question. Yeah. All right. Let's stop there. Um, thank you as always for listening to the Cognitive Engineering Podcast. I'm Fraser McGruer. We've been here with Chris Wragg and Nick Hare of Aleph Insights. Until next time. Goodbye.
