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America: a patchwork of potato chip varieties

document Distributed Knowledge
Summary Though thin and flat may be the national standard — and best-selling variety — of this ubiquitous snack, regional and sometimes hyper-local preferences for different calibers of crunch, thickness, seasonings and endless other elements have created a surprisingly diverse culinary patchwork of chip styles around the country.
Description Executives create new flavors by surveying popular items and food trends in the different regions, said Ram Krishnan, Frito-Lay vice president of marketing. But today they also employ Facebook and other social media to crowd source preferences. In contests that have been held around the world, the company invites consumers to suggest new flavors on the company’s Facebook page. The current contest, the first in the United States, runs through October 6. Flavors like sautéed onion and ketchup, smoked salmon, and bacon — with anything from cheese to chocolate — have been suggested.

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