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Diving into the World of Beef-Flavored Chips: A Delicious Trend
At first glance, the idea of a Doritos chip that captures the essence of a cheeseburger may seem outlandish. The thought of flavoring that could emulate the rich, meaty taste of a burger patty feels implausible. Yet, after trying the latest variety of Doritos, I found myself taken aback by how astoundingly beefy these American snacks are becoming.
I picked up a bag of the Late Night Cheeseburger Doritos on a whim fueled by curiosity. As I wondered how closely a chip could mimic a cheeseburger’s flavor, I was initially skeptical. However, with the first crunch, I realized I had misjudged the potential of a cheeseburger-inspired Dorito. It was a harmonious blend of meaty flavors with a hint of cheese, and I could almost sense the nuances of lettuce and tomato—an uncanny trip down memory lane to my favorite fast-food burgers. This experience left me both fascinated and slightly unsettled by the capabilities of food technology.
Upon digging deeper, I discovered a surprising array of beef-flavored chip options already available. Brands like Pringles, Utz, and Ruffles, along with regional favorites like H-E-B’s store brand, have explored the “cheeseburger” flavor. Herr’s, a Pennsylvania-based company, offers two steak-inspired varieties, while Funyuns brought out a Steakhouse Onion flavor last year, further evidence that the beef chip trend is gaining momentum in the U.S. market.
While beef-flavored snacks aren’t new globally—with options like beef and onion Taytos in Ireland and even luxury Kobe beef-flavored Lay’s in Taiwan—this latest wave of beef-flavored chips appears to represent a notable evolution. Typically, beef flavoring has leaned towards a bouillon-like essence, hinting at beef without replication. Today’s chips, however, offer a richer sensory experience, akin to the taste of grilled or seared meat rather than merely a salty broth.
In late March, Doritos ventured into new territory with their Flamin’ Hot Korean-Style Barbecue flavor. This blend of spicy and Korean elements intrigued me even more than the cheeseburger variant. To my delight, these chips evoked the essence of perfectly grilled kalbi, enhanced by the flavors of sesame oil and ssamjang—a traditional condiment served with Korean barbecue. While they can’t fully replace a comprehensive Korean barbecue feast, the remarkable flavor capture showcased the achievements of food science.
A key question arises: why have beef-flavored chips only recently gained traction in the United States? Considering that Americans have one of the highest beef consumption rates worldwide, it seems logical that consumers would enjoy the infusion of beef flavor into their snacks. Historically, American chip brands have played it safe with limited flavors like sour cream and onion or classic barbecue. However, with the influence of social media, brands may finally be recognizing the appetite for more adventurous flavors, opening the door for exciting new developments in the snack aisle.
Yet, there could be a more somber explanation behind this trend. The surge in beef prices, predicted to peak in 2025, has resulted from dwindling cattle herds due to various factors, including avian influenza and drought. Additionally, many consumers are reconsidering their beef intake because of the ecological consequences of ranching. This situation raises the possibility that beef products may evolve into luxury items, with flavored chips becoming an accessible alternative to achieve those beloved meat flavors.
Source
www.eater.com