Pringles

The recipe for Pringles chips was patented by Alexander L. Liepa in the 1950s. They first began to be sold in America in October 1968 and were then called Pringle's Newfangled Potato Chips (until 1975).

In 1970, Procter & Gamble first released chips in a tall cylindrical can with a mustachioed baker, Julius Pringle. The first metal can of Pringles was invented by chemical engineer Fred Bohr.

In 2009 World's Food named Pringles the world's most popular potato chips. At the same time, the total annual sales volume [when?] exceeds a billion dollars. Pringles chips sold in Russia are usually produced at the company's factories in Poland in the city of Kutno.

Pringles have about 42% potato content, the remainder being wheat starch and flours (potato, corn, and rice) combined with vegetable oils, an emulsifier, salt, and seasoning. Other ingredients can include sweeteners such as maltodextrin and dextrose, monosodium glutamate (MSG), disodium inosinate, disodium guanylate, sodium caseinate, modified food starch, monoglyceride and diglyceride, autolyzed yeast extract, natural and artificial flavorings, malted barley flour, wheat bran, dried black beans, sour cream, cheddar cheese, etc.; Pringles varieties vary in their ingredients.

Pringles also produces several "tortilla" and "multi-grain" varieties which have some of their base starch ingredients replaced with corn flour, rice, wheat bran, black beans, and barley flour. At one point in the early 1990s, "Corn Pringles" were available; the canister was black and had cartoon images of corn. The chips were made of corn and resembled a corn chip in flavor and texture. Rice Pringles were also available in the UK although they have since been discontinued.