by Rachel Oakley in New Food and Packaging on Monday 14 October 2013

We’ve all got a favorite snack. But it just so happens that the Nacho Dorito is the best! This little slice of heaven was featured in the New York Times by Michael Moss, who visited a scientist to discover the psychobiology behind what makes Nacho Cheese Doritos so alluring.

The verdict? It’s a combination of vanishing caloric density, the “feel of fat,” the delicious cheesy powder/gold dust, the expensive cheese, garlic, salt, and “MSG and friends.” There’s also the fact that Nachos Doritos packaging is pretty big on the eye candy scale—big, bold colors. And, that “sensory specific satiety” is avoided—take a peak at the infographic to learn more!

Via New York Times