Kellogg's
Pringles Address: Kellogg's, PO Box Camb, Battle Creek, Michigan 49016, USA Phone: 1 800 568 4035 Website: www.pringles.com Email: Contact Form Pringles
Pringles are not Potato Chips in the American sense. Neither are Pringles Potato Crisps in the British sense. They are a reconstituted potato product that includes 42% potato. You can read more on our page about the subject HERE
Having got that out of the way, to write about Pringles we have to go back to the future, as it were. Pringles are owned by The Kellogg Company. So, to include our historical profile of all the companies in this section, we will start there. Kellogg's began life as the Battle Creek Toasted Corn Flake Company in 1906. Kellogg’s Toasted Corn Flakes were invented by Will Keith Kellogg as part of his work with his brother John Harvey Kellogg at the Battle Creek Sanitarium following practices based on the Seventh-day Adventist Church. Of course, that has nothing to do with Pringles, but it is how their parent company began its journey to becoming one of the biggest companies in the world. English candle-maker William Procter, and Irish soap-maker James Gamble, settled in Ohio. Their union came about via their martial unions. After marrying sisters Olivia and Elizabeth Norris, their father-in-law suggested they set up a business partnership. Procter & Gamble began life in 1837. Their supply of candles and soaps to the military during the American Civil War began a journey to the point where today, Proctor & Gamble are also one of the world’s biggest companies. Proctor & Gamble saw a niche in the snack food market for a Potato Chip product that was not greasy and did not use an air filled bag containing lots of broken Chips. And so, Pringles started their journey in the late 1950s. However, it is neither Kellogg’s nor P&G that can be credited with the world’s best selling non-Potato Chip or Crisp snack food. P&G tasked chemist Fredric Baur to create this Newfangled Product (more on that later). Baur created Pringles’ saddle shape from a fried dough mixture. He also succeeded in overcoming the packaging problem, but designing the legendary can. However, the new food product did not taste good and Baur was re-assigned to other projects. In the mid-1960s, another P&G researcher, Alexander Liepa took up where Baur left off. He succeeded in improving the taste. Within a couple of years the product was on store shelves - under the description 'Newfangled Potato Chips'. Baur is credited as the inventor of the Pringles Chip. Liepa was awarded the patent as the inventor of Pringles. So, while going backwards to go forwards... Pringles became the success story it is today and in 2012 Kellogg’s bought the entire Pringles business for $2.7 billion.
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Pringles Loud Spicy Queso
I poked a finger into the paper-covered foil topper and found a creamy cheese smell within. They appeared to be predominantly corn-based as there were familiar darkened spots, but I have long resisted the urge to learn the actual contents of a Pringle. I don't know what the 'Loud' was all about but there was a mild spicy cheese dominant taste. (16) |
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Pringles Extreme Blazin' Buffalo Wing
Blazin' should represent spicy. Buffalo Wing should represent chicken wings prepared for barbecuing purposes. Or, something like that. The creamy potato of Pringles can often promote sweetness, and these were in that category. A tangy sauce developed an increased personality as more were eaten. Overall, an impressive version of the variety. (17) |
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Pringles Extreme Kickin' Cheddar
Once the can was popped I could smell a faint whiff of jalapeno. The Pringles were unevenly coated in orange seasoning powder. The colourful ingredient was cheese. A mild and creamy cheese. There was a very light jalapeno taste mixed in with the creamy cheese. I have no idea what the 'Extreme Kickin' was all about. (13) |
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Pringles Mango Salsa
There was an underlying sweetness, which would presumably represent the mango, but this did not have a readily identifiable taste. There was also a creamy tomato taste. The overall flavour was mild salsa dip, but it featured few identifiable ingredients and was very mild. (12) |
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Pringles Roasted Turkey
When considering chips and crisps flavours, there is a marginal difference between a rotisserie chicken and chicken with gravy. A slightly different taste, anyway. It may sound a little mean to suggest these were merely chicken flavoured, but as chicken flavoured chips and crisps taste of chicken stock rather than chicken meat, it would not be unfair to suggest these were similar. (14) |
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Pringles Ketchup
There was a darkish red seasoning coat on these Pringles. There was also a mild ketchup aroma when the can's film was popped. The taste was underwhelming. They also lacked vinegary sweetness. There was, however, a good tomato flavouring. (14) |
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Pringles Pigs in Blankets
A Nose Plunge Test revealed an incredible likeness to raw sausages, which as was the aim, has got to be applauded. The real test, of course, comes with the taste. Well, they tasted of smoky bacon and pork Sausages - A very impressive feat, given their status as a potato chip that is not a crisp or a chip. (19) |
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Pringles Paprika
These reconstituted potato products promised paprika. Not just on the canister, but with the heavy dose of reddish-orange seasoning. They tasted of mild to mature cheese. There may have been a hint of paprika, but it was mostly cheesy potato. (10) |
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Pringles Pickle Rick
I believe these were a promotional project in conjunction with the TV show, Rick & Morty. They featured the usual Pringles mushy mush lack of crunch. There was a light and airy dill pickle flavour, that, like so many Pringles, need two or three at once to get the benefit of. Also, like all Pringles, they left me needing liquid refreshment after. (15) |
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Pringles French Onion Dip
Cheesy mayonnaise with a touch of onion. That was the hope and expectation, and to be fair, it is pretty much delivered on that promise. The sour cream flavouring was noticeable and it mixed well with the slightly sweet traditional Pringles creamy potato. (16) |
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Rice Infusion Indian Tandoori Chicken Masala
If I was to define the flavour in broad terms, I would say, slightly spicy, with a touch of sweetness Garam Masala. Maybe a touch of creamy cumin. Despite the dramatic list of flavourings on the reverse, they managed to combine well enough to create a faithful to the description taste. (18) |
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Pringles Rice Fusion Peking Duck with Hoisin Sauce
A very fancy sounding flavour from an innovative company, that are always at the forefront of flavour experimentation. I got sweetness, onion, a touch of garlic and creaminess. However, the massive list of ingredients and chemicals on the reverse of the fancy green tube, was, drumroll . . . Hoisin sauce. Which in turn, meant it tasted like the Peking duck flavouring many of us are familiar with. (18) |
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Pringles Rice Fusion Malaysian Red Curry
As with most Pringles varieties, there was a lengthy list of ingredients. The first flavour hit I noticed was a distinct Far Eastern curry taste. There was definitely ginger, and some sweetness. There was a creamy, perhaps coconut base. There was also a slight citrus. A really complex and impressive attempt at a limited edition. (22) |
