The New Yorkerのインスタグラム(newyorkermag) - 4月19日 21時31分

Taco Bell’s food-innovation staff, which includes 60 staff members, focusses on big questions: How do you make a Cheez-It snack cracker big enough to be a tostada? What are the ideal Cheez-It dimensions to guarantee that the tostada won’t crack inconveniently when bitten into? Can 14 Flamin’ Hot Fritos corn chips be added to the middle of a burrito and retain their crunch? In developing the Doritos Locos Taco, product developers had to come up with “a bespoke means to season taco shells,” a PepsiCo executive said. An early try involved using a Home Depot paint-spray gun to apply the nacho-cheese powder to the shells. At the link in our bio, go inside the Taco Bell food-innovation lab—the front line in the stunt-food wars. Illustration by @glanderco.

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