Following top-secret meetings with scientists and farmers, Tayto is ready to launch a new product
Northern Ireland’s iconic crisp brand, Tayto, is launching a new way to enjoy its iconic Cheese and Onion flavour by introducing the POTAYTO.
The POTAYTO is an ordinary potato that has been given an extraordinary infusion of taste, explained Elly Hunter, Marketing Director, Tayto.
Elly said: “In Northern Ireland, we are world famous for our love of potatoes so we knew that any changes we tried to make had to be good enough to impress lovers of not only our world-famous Cheese and Onion flavour but also of potatoes.
“Tayto’s Flavour Innovation and Product Development Team have been working with expert food scientists from the renowned Food Technology Institute and with a small group of hand-picked, local farmers who, once they signed an NDA, were sworn to secrecy until the POTAYTO was perfected.”
NI’s unique climate and ecosystem, combined with nutrient-rich soil, means that potatoes here are the envy of the world.
Elly continued: “The top-secret project started during lockdown when our own research revealed that NI families were trying to add more flavour to their own home-cooking.
“Our tireless efforts now mean that everyone can enjoy the truly iconic Tayto Cheese and Onion flavour at home, in a totally new way. Whether that’s a baked POTAYTO for lunch, boiled or mashed POTAYTO for dinner, roast POTAYTO with your family on Sunday, or even a POTAYTO salad. Early results have revealed that people love to chip their POTAYTOES and deep fry them to make Cheese and Onion chips – who could resist?
“Our long-term plan is to use these new potatoes in the production of Tayto’s world-famous Cheese & Onion crisps, thus streamlining the production process whilst ensuring Northern Ireland’s favourite crisps stay true to the delicious Cheese and Onion flavour.”, concluded Elly.
Keep your eyes peeled for bags of POTAYTOES coming to a store near you very soon. Visit www.tayto.com to find out more about Northern Ireland’s favourite crisps.
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