Cheetos' Cheese: What's The Secret Sauce?

Cheetos are a crunchy corn-cheese puff snack brand made by Frito-Lay, a subsidiary of PepsiCo. They were invented in 1948 by Charles Elmer Doolin, the founder of Frito-Lay, and are now available in a variety of flavours and forms, including Crunchy, Puffs, Flamin' Hot Crunchy, and Baked. The cheese seasoning used in Cheetos contains 12 ingredients, including whey, cheddar cheese, canola oil, and maltodextrin.

The cheese dust is called 'Cheetle'

Cheetos are a crunchy corn-cheese puff snack brand made by Frito-Lay, a subsidiary of PepsiCo. The cheese dust that coats each Cheeto is officially called Cheetle. This name was trademarked by Frito-Lay in 2005, although it was previously spelled "cheedle".

Cheetle is the red and orange residue that coats your fingertips and sometimes your clothes when eating Cheetos. The dust is made from cheese seasoning, which contains whey, cheddar cheese, canola oil, maltodextrin, salt, whey protein concentrate, monosodium glutamate, lactic acid, citric acid, and artificial colouring.

Cheetle is an essential part of the Cheetos experience. In 2020, Frito-Lay's senior vice president and chief marketing officer of Frito-Lay North America, Rachel Ferdinando, said:

> We [Frito-Lay executives] have long called that red and orange cheese dust 'Cheetle,' but it became clear from our fans the special interest they had, so we knew it was time to share our beloved name for this magic ingredient.

Cheetle is so integral to the Cheetos experience that when Frito-Lay released Cheetos Popcorn in 2020, spokesperson Hoda Kotb said, "I hope you still get Cheeto fingers because there's no fun without that."

It takes 5,000 cows to make a year's supply of Cheetos

Cheetos are a crunchy corn-cheese puff snack brand made by Frito-Lay, a subsidiary of PepsiCo. They are made with real cheese for maximum flavor. The cheese in question is cheddar cheese, which is used in the cheese seasoning. It takes 5,000 cows to make a year's supply of Cheetos. This is because it takes 11 million gallons of milk to make the 10 million pounds of cheddar cheese used in Cheetos each year. This averages out to 2,200 gallons of milk per cow.

Cheetos were invented in 1948 by Fritos creator Charles Elmer Doolin, who cooked early test batches in the Frito Company's research and development kitchen in Dallas, Texas. The cheese-flavored snack sold quickly, but Doolin did not have the production or distribution capacity to support a nationwide launch. This led Doolin to partner with potato chip businessman Herman W. Lay for marketing and distribution, and Cheetos were introduced nationally in the U.S. in 1948, along with a potato product called Fritatos. The success of Cheetos prompted Doolin and Lay to merge their two companies in 1961, forming Frito-Lay Inc.

Cheetos are made by creating an "enriched cornmeal" and feeding it through an extruder that heats the liquid inside, causing it to pop like popcorn and creating an uneven texture. It is then deep-fried and sprayed with powdered cheese product. The cheese powder contains whey, cheddar cheese, canola oil, maltodextrin, salt, whey protein concentrate, monosodium glutamate, natural and artificial flavors, lactic acid, citric acid, and artificial color.

In addition to the original Crunchy Cheetos, there are now many other varieties of Cheetos, including Cheetos Puffs, Baked Cheetos, Flamin' Hot Cheetos, and Sweetos. Cheetos are sold in more than 36 countries, and the flavor and composition are often varied to match regional tastes and cultural preferences. For example, in China, there are Savory American Cream and Zesty Japanese Steak flavors, while in Japan, there are Strawberry Cheetos and Pepsi-flavored Cheetos.

The cheese seasoning contains 12 ingredients

Cheetos are made by blending corn and water. The corn and water mixture is then heated under pressure and extruded through a die to create the snack's signature texture. After oven-drying or frying, the product is then flavoured with cheese seasoning.

• Whey
• Cheddar cheese
• Milk
• Cheese cultures
• Salt
• Enzymes
• Canola oil
• Maltodextrin
• Natural and artificial flavours
• Whey protein concentrate
• Monosodium glutamate (MSG)
• Lactic acid
• Citric acid
• Artificial colour (Yellow 6)

While the exact composition of the cheese seasoning is proprietary, we can gain some insight from the list of ingredients. Whey, a by-product of cheese-making, is listed as the first ingredient, followed by cheddar cheese and milk, indicating that these are the primary components of the cheese seasoning.

The inclusion of cheese cultures and enzymes suggests that the cheddar cheese in the seasoning is cultured or fermented, adding complexity and flavour to the final product. Canola oil, a type of vegetable oil, is likely used as a carrier for the other ingredients, helping to distribute them evenly over the Cheetos.

Maltodextrin, derived from corn in this case, is a type of polysaccharide that can be used as a thickening or binding agent, as well as a sweetener. The natural and artificial flavours are not specified, but they are likely designed to enhance the cheesy flavour profile.

Whey protein concentrate is a concentrated form of whey, isolated for its high protein content. Monosodium glutamate (MSG), a naturally occurring compound found in tomatoes, aged steak, and Parmesan cheese, is a flavour enhancer that amplifies savoury flavours.

Lactic acid and citric acid are both souring agents, added to provide a tangy flavour and help preserve the product. Finally, Yellow 6, or Sunset Yellow FCF, is a controversial artificial colourant derived from petroleum that gives Cheetos their distinctive orange hue.

The combination of these 12 ingredients in the cheese seasoning contributes to the unique flavour and mouthfeel that has made Cheetos one of the most popular snack foods in the world.

Cheetos are scientifically proven to be addictive

Cheetos are a popular snack food that has been enjoyed by people of all ages since its creation in 1948. The crunchy, cheese-flavoured corn puffs are well-known for their addictive nature, but are Cheetos really addictive?

The Science Behind the Addiction

The addictive nature of Cheetos can be attributed to a combination of factors, including taste, texture, ingredients, and sensory experience. The sensory experience of eating Cheetos is a significant factor in their addictiveness. The initial snap of the Cheeto, followed by the layer of salt, the puff of cheese, and the buttery fat that melts on the tongue, creates a pleasurable eating experience. The texture of Cheetos is also carefully engineered to create a "melt-in-your-mouth" sensation, making it hard to stop eating.

The flavour of Cheetos is another key factor in their addictiveness. The cheese seasoning contains monosodium glutamate (MSG), a special additive that enhances the savoury taste known as umami. MSG activates the glutamate receptors in our taste buds, making Cheetos more delicious and addictive. Additionally, the bold and recognizable orange colour of Cheetos has been shown to increase cravings.

The high salt, fat, and carbohydrate content in Cheetos also contributes to their addictiveness. These ingredients activate the reward centres in the brain, triggering the release of dopamine, a feel-good neurotransmitter that creates a sense of pleasure and satisfaction. Studies have shown that the crunchiness and mouthfeel of Cheetos stimulate the oral senses, leading to repetitive eating patterns.

The Business of Cheetos Addiction

The accessibility and availability of Cheetos have also contributed to their addictive nature. They are sold in more than 36 countries, with localized versions produced to match regional tastes and cultural preferences. Aggressive marketing strategies, celebrity endorsements, and brand partnerships have also played a role in the widespread consumption of Cheetos.

Breaking the Cheetos Addiction

Breaking a Cheetos addiction can be challenging, but it is not impossible. It is important to understand the triggers and develop new, healthier habits. Identifying the root cause of the addiction and replacing negative behaviours with positive ones is crucial. This may involve seeking support from friends, family, or a professional therapist. Additionally, finding healthier alternatives to Cheetos, such as baked veggie chips, air-popped popcorn, or homemade kale chips, can help satisfy cravings while improving overall health.

In conclusion, Cheetos are scientifically proven to be addictive due to their unique combination of taste, texture, ingredients, and sensory experience, which activate the pleasure centres in the brain and trigger the release of dopamine. While Cheetos can be enjoyed in moderation, it is important to be mindful of portion sizes and maintain a balanced diet.

Cheetos were invented in 1948

To address this, Doolin partnered with potato chip businessman Herman W. Lay for marketing and distribution. Cheetos were then introduced nationally in the U.S. in 1948, along with a potato product called Fritatos. The success of Cheetos prompted Doolin and Lay to merge their two companies in 1961, forming Frito-Lay Inc. At the time, Cheetos was one of four large snack food brands produced by the company, which had annual revenues of $127 million.

The first Cheetos product was Crunchy Cheetos, which remained the brand's sole product for 23 years until the introduction of Cheetos Puffs in 1971. The baked varieties, or Baked Cheetos, became available in 2004. As of 2010, there are 21 different variants of Cheetos snacks distributed in the United States. In addition to the original Crunchy Cheetos, Cheetos Puffs and Baked varieties are sold in alternate shape and flavour variations, including a spicy version known as Flamin' Hot Cheetos.

Cheetos are manufactured by blending corn and water. The germ of the corn is removed to prevent spoiling; the corn is then ground into cornmeal. The mixture is heated under pressure and then extruded through a die. The texture of the snack is formed as a result of contact with hot air, causing steam in the mixture to expand and create its characteristic texture. After oven-drying or frying, the product is then flavoured. The process takes approximately 19 minutes, and each half hour, an in-house lab team inspects and taste-tests each batch.

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