You Could Design Cadbury’s Next Chocolate Bar

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iStock

Get ready to channel your inner Willy Wonka. Cadbury is asking the public to invent a brand new chocolate bar to complement the confectioner's current crop of Dairy Milk products, The Independent reports.

As part of the contest, would-be chocolatiers can select up to three ingredients to create a custom Cadbury chocolate bar. There are more than 90,000 possible flavor combinations, so if you want to invent a bubblegum-spearmint-coffee chocolate bar, you can knock yourself out. Some of the more unconventional ingredients to choose from include popping candy (as in Pop Rocks), tomato, rose, and dijon mustard. There are also more traditional dessert flavors available, like almond, toffee, and cookie dough.

After you choose your flavors, you'll need to name your candy bar. (If past public naming contests are anything to go by, you'll win points just for keeping it clean.) If you want, you can also provide a short explanation of what inspired your recipe.

A panel of judges will create a shortlist of the best fan-created chocolate bars based on taste and creativity. Three finalists will receive a trip to Cadbury’s headquarters in Birmingham, England, where they’ll have the chance to taste their creations in person. All three finalists' chocolate bars will hit store shelves in the UK and Ireland for a limited run sometime in 2019, and the winning bar—chosen through a combination of sales data and public voting—will stay on shelves for at least a year. The lucky chocolatier who created the bar will receive a yearlong supply for free.

To design your own bar, visit Cadbury’s website and submit your entry before July 31.

[h/t The Independent]

The Reason Why 'Doritos Breath' Stopped Being a Problem

iStock/FotografiaBasica
iStock/FotografiaBasica

In the 1960s, Frito-Lay marketing executive Arch West returned from a family vacation in California singing the praises of toasted tortillas he had sampled at a roadside stop. In 1972, his discovery morphed into Doritos, a plain, crispy tortilla chip that was sprinkled with powdered gold in the form of nacho cheese flavoring.

Doritos enthusiasts were soon identifiable by the bright orange cheese coating that covered their fingers. But there was another giveaway that they had been snacking: a garlic-laden, oppressive odor emanating from their mouths. The socially stigmatizing condition became known as "Doritos breath." And while the snack still packs a potent post-mastication smell, it’s not nearly as severe as it was in the 1970s and 1980s. So what happened?

Like most consumer product companies, Frito-Lay regularly solicits the opinions of focus groups on how to improve their products. The company spent more than a decade compiling requests, which eventually boiled down to two recurring issues: Doritos fans wanted a cheesier taste, and they also wanted their breath to stop wilting flowers.

The latter complaint was not considered a pressing issue. Despite their pungent nature, Doritos were a $1.3 billion brand in the early 1990s, so clearly people were willing to risk interpersonal relationships after inhaling a bag. But in the course of formulating a cheesier taste—which the company eventually dubbed Nacho Cheesier Doritos—they found that it altered the impact of the garlic powder used in making the chip. Infused with the savory taste known as umami, the garlic powder was what gave Doritos their lingering stink. Tinkering with the garlic flavoring had the unintended—but very happy—consequence of significantly reducing the smell.

“It was not an objective at all,” Stephen Liguori, then-vice president of marketing at Frito-Lay, told the Associated Press in April 1992. “It turned out to be a pleasant side effect of the new and improved seasoning.”

Frito-Lay offered snack-sized bags of the new flavor and enlisted former heavyweight boxing champion George Foreman to promote it. Ever since, complaints of the scent of Doritos wafting from the maws of co-workers have been significantly reduced, and the Nacho Cheesier variation has remained the Doritos flavor of choice among consumers.

When Arch West died in 2011 at the age of 97, his family decided to sprinkle Doritos in his grave. They were plain. Not because of the smell, but because his daughter, Jana Hacker, believed that mourners wouldn’t want nacho cheese powder on their fingers.

Recall Alert: King Arthur Flour Sold at Aldi and Walmart Recalled Due to E. Coli Concerns

iStock/KenWiedemann
iStock/KenWiedemann

A new item has been pulled from supermarket shelves in light of an E. coli outbreak, NBC 12 reports. This time, the product being recalled is King Arthur flour, a popular brand sold at Aldi, Walmart, Target, and other stores nationwide.

The voluntarily product recall, announced by King Arthur Flour, Inc. and the FDA on Thursday, June 13, affects roughly 114,000 bags of unbleached all-purpose flour. The flour is made from wheat from the ADM Milling Company, which has been linked to an ongoing E. coli outbreak in the U.S. Though none of the cases reported so far have been traced back to King Arthur flour, the product is being taken off the market as a precaution.

Five-pound bags of unbleached all-purpose flour from specific lot codes and use-by dates are the only King Arthur products impacted by the recall. If you find King Arthur flour in the grocery store or in your pantry at home, check for this dates and numbers below the nutrition facts to see if it's been recalled.

Best used by 12/07/19 Lot: L18A07C
Best used by 12/08/19 Lots: L18A08A, L18A08B
Best used by 12/14/19 Lots: L18A14A, L18A14B, L18A14C

E. coli contamination is always a risk with flour, which is why raw cookie dough is still unsafe to eat even if it doesn't contain eggs. The CDC warns that even allowing children to play or craft with raw dough isn't a smart idea.

[h/t NBC 12]

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