pringles
New Aromat Pringles


While Aromat is sold in Europe, Australia, Hong Kong and parts of the Middle East, South Africa will be the first country in the world to have Aromat-flavoured Pringles chips.

This is the first uniquely South African Pringles flavour and a result of the US food giant Kellogg’s establishing a factory here this year to manufacture the chips locally. Previously, the chips were imported from Malaysia.

“This offers us an opportunity to continue to innovate in line with South African tastes and preferences,” a Kellogg’s spokesperson told Business Insider South Africa.

Aromat has been a massively popular seasoning in South Africa since it was introduced here in 1953. While not seen as the height of culinary sophistication these days, the backlash against its key ingredient, monosodium glutamate (MSG), has pretty much died down.

MSG is made by adding a sodium atom to an amino acid called glutamate (found in savoury foods like seaweed, parmasan cheese, tomatoes, and miso). The result is an additive that can boost the 'umami' or savoury flavour of foods, stimulating our taste receptors.

MSG was the source of some controversy in recent years, with some claiming that it is unhealthy. But the current scientific consensus is that MSG is safe to consume.

The new “Aromat “ Pringles flavour was launched last month and we rounded up a couple of chips lovers in our office to blind-test the product.

pringles
Fun with Pringles in the office. We conducted a blind-tasting of the new chips flavour among News24 team members.

The chips are bright yellow and generously seasoned.

Only one person guessed the flavouring correctly, but the views were overwhelmingly positive. Striking also was how many people thought the new chips tasted like the maize puffs, Flings.  

One thought that Aromat Pringles could be a great crunchy side to serve with eggs.

While the hardcore salt-and-vinegar and Mexican salsa Pringles fans wanted a bit more kick, in general, most thought it was salty and tasty enough.

“This may become the socially acceptable way to eat Aromat,” one taster quipped.  

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