Ten Acre crisps, Jacob's Crackers





The Ten Acre range of crisps features

ten flavours including The Secret of Mr

Salt, When the Cheese Met the Onion

and The Day Sweet and Sour Became

Friends -- every flavour has a story to tell.

The Ten Acre brand was launched nearly

four years ago, after its creators at Yumsh

Snacks Ltd spotted a gap in the market

for snacks that everyone could enjoy,

therefore all Ten Acre snacks are gluten,

dairy and MSG free, vegan and vegetarian

as well as halal and kosher certified.

Yumsh Snacks produce all of their

own snacks in a specially-created facility

in the UK - so there is also no risk of


Oxford University food scientist, Charles

Michel has been experimenting with

Jacob's Cream Crackers to uncover

the exact quantity of ingredients and

the perfect balance of different flavour

sensations needed to create the best

combination that uses all of your taste

buds and senses. He says, "Cheese and

crackers are such a timeless combination,

I jumped at the chance to work on coming

up with a science-based formula for it.

I've tried to create the perfect balance of

ingredients needed to effectively stimulate

all the senses to enjoy the most delicious

cheese and cracker mouthful."

Musician and foodie Alex James'

award-winning, artisan cheeses

were used as part of the experiment,

including Goddess, Blue Monday, and

Farleigh Wallop. The science reveals six

multisensory elements should be present

in each serving, and all five tastes must

be included: salt, sweet, sour, bitter and

umami. The right balance of flavour is key,


so using the correct measurement of each

ingredient and layering the ingredients in

the right order too:

1. Cracker: the crunchier the better --

contrasting with the toppings. Use a fresh

cracker straight from the packet.

2. Sonic layer: sound is the forgotten

flavour sense; the sound made by food

can make it taste better. A cheese and

cracker pairing should have both soft

and crunchy components. A contrasting

texture on top of the cracker enhances

the pleasure even more.

3. Umami: in small quantities,

strong-flavoured, umami packed foods

(like anchovies, prosciutto, sun-dried

tomatoes, olives, and Marmite (perfectly

complement your cheese-and-cracker


4. Sweet: an element of sweet (such

as honey or dried fruit) can balance the

taste equation and maximise flavour


5. Cheese layer: cover the cracker's

surface by 72%, says the science, so

leave a gap at the edges, and serve at

room temperature, so the texture and

flavour intensity is at its best.

6. Sight and smell: smell is probably

the dominant component of flavour,

and depends mostly on the quality

and freshness of the ingredients. It is

commonly known that "we eat with our

eyes first", so food must look good to be

enticing, and is a determining aspect of

the enjoyment of the overall experience -

so make it colourful and artistic. Enjoy! ISSUE 30



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