Pijo Murcia Chips with Lemon and Pepper 130 g Bag

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In 1980, Largo Food’s CEO, Raymond Coyle, was supplying Tayto with potatoes which he grew on his family farm just outside Ashbourne, Co Meath. Today, he owns the company! Original and best? Despite the plethora of choice, traditional flavours are still popular. Photograph: Les Gibbon/Alamy

Tassy Goodall, a chef who works with Sainsbury’s to develop its Taste the Difference crisps, says that the UK crisp market has been influenced by global food trends. “Because the UK is so multicultural and we’re quite well connected with different cultures through restaurants specialising in different cuisines like Middle Eastern food and regional Indian dishes, it gives us more leeway to use more unusual or interesting flavours.” So, what is next for crisps? Hovey believes the demand for “bolder and bigger” flavours isn’t going anywhere, while Berenstein says that nothing – not even a climate apocalypse – can break the seasoning spirit. These are just a few of the many crisp companies that have grown up in the United Kingdom and Ireland throughout the years. Each had an own flavour, trademark, and tale to tell.Climate change is going to change agricultural production: people will eat less meat, there will be finite availability of certain kinds of produce, or at least a higher cost to pay,” she says. “But I think, because flavour is potent in very small quantities, it’s one of the things you’ll be able to expand.” As our food options shrink, Berenstein argues, artificial flavourings could become more prevalent as we look to mix up our limited diets. Crisps. For good reason, they are among the most beloved treats on the planet. Nothing beats the delightful crunch of a perfectly cooked crisp or the taste explosion that comes with each bite. But where did these tasty morsels come from? Who were the creative minds behind them as well? Explore the fascinating history of crisps to find out!

How is it possible that, in 60 years, British shops have gone from selling one crisp flavour to selling hundreds – and why are seasonings becoming more unusual? What led Kettle Chips to release a “truffled cheese and a splash of English sparkling wine” flavour in October? Was there a mad scientific breakthrough that caused Walkers to release bratwurst, paella, haggis and spaghetti bolognese crisps in 2010? In 2005, Tayto closed its crisp factory and Largo Foods won the contract for the manufacture of the whole range of Tayto products. The story continues in August, 2006, when Largo Foods acquired the Tayto and King brands from C&C plc for €62m.

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However, flavoured powders were likely the most significant breakthrough in the crisp sector. These powders, which are manufactured from a combination of natural and artificial flavours, are sprinkled onto crisps during the manufacturing process to provide a blast of flavour with each mouthful. Some of the most popular flavouring powders in the UK are Worcestershire sauce, sour cream and chive, and beef and onion.