One other point of information: at the time, a Pringle was 42 per cent potato and around a third fat, with the rest mainly flour. We doubt that has changed much.

Ahhhh but:

Sheldon, what are the ingredients in Pringles?

Dried potatoes, vegetable oil, corn flour, wheat starch, maltodextrin, salt, and my favorite ingredient of all, uniformity.

The Pringles in Oz are so shrinkflated I’ve totally given up on them now anyway.

Never thought I’d be so engaged with an FT article about VAT exemption!

Also gutted that an article about Pringles didn’t mention the reasoning for their shape being a hyperbolic paraboloid.

Even uBlock Origin can’t get past this paywall, and archive links don’t work well on mobile.