Food

NY Times discovers the science behind what makes Nacho Cheese Doritos so alluring

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

Nacho Dorito bag
Nacho Dorito information

About the author

Rachel Oakley is an Aussie writer based in NYC with an obsession for the creepy, cool and quirky side of life. Some of her main passions include philosophy, art, travel, and sarcasm.

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