Creating Unique Chip Flavors through Advanced Chemistry and Human Input

Cheeseburger, roast duck, grapefruit, sizzling steak and cucumber are flavours you expect to find in a supermarket, but perhaps not in the potato chip aisle. But due to huge leaps in food science, there are now 1400 chip flavours and that number is rapidly increasing. So, is there a limit to how many different flavours we really want on our chips? And what sort of broader benefits are there from scientists breaking down new chip flavours?

Guest: Bel Smith for ABC Science