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Hi,
The last few bags of Walkers plain crisps we have munched our way through seem to be lacking depth to their crunch/crispy attribute.
They have some initial crunch resistance but it seems less than they used to have, noticed by several chompers in the house.
Just wondering if anyone else had noticed it?
If it is real, perhaps they have marginally reduced the cooking time or temperature to save on energy costs or something similar?
The last few bags of Walkers plain crisps we have munched our way through seem to be lacking depth to their crunch/crispy attribute.
They have some initial crunch resistance but it seems less than they used to have, noticed by several chompers in the house.
Just wondering if anyone else had noticed it?
If it is real, perhaps they have marginally reduced the cooking time or temperature to save on energy costs or something similar?