Why are Takis so good?

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asked Jan 14 in Other-Food Drink by Forbesoase (1,200 points)
Why are Takis so good?

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answered Jan 15 by 1232newt (1,010 points)
Takis are so good to eat because of the spiciness and the salt content which our tongues and brain loves.

For some people, the spicy snacks can trigger feel-good brain chemicals.

 “They can be addictive. Your taste buds' pleasure centers react to them in a very positive way.

The best Taki Flavor is Fuego Takis.

Fuego is the bright red, hand-turning flavor of Takis that stands as the brand's flagship.

Like so many flagship flavors, it's the leader for a reason: Fuego is flat out the best.

The least spicy Taki is the Smokin Lime Takis.

The blue heat Takis have a hot chili pepper and lime flavor to them.

Takis comes in 3 flavors which are Outlaw, Xplosion and Fuego.

The hottest Taki Flavor is Fuego.

Fuego Takis flavor is the spiciest of the bunch, even more than the drastically named Nitro.

Nitro Takis is more like "Fuego lite" than the proclaimed habanero flavor and heat.

The first Takis flavor was just a spicy snack and came in green packaging.

Original Takis Flavor, a slightly spicy snack (green packaging) Outlaw Takis, a spicy barbecue flavor (red packaging) Party Takis, a flavor of cheese and chile.

Takis were made popular in America from teenagers who enjoyed their spiciness.

Takis worked its way into consumers' hearts and minds through small stores and gas stations, becoming popular with the teenage crowd for its spiciness and the daring of those who tried the popularized snack.

Takis were first made in 1999 in Mexico.

The spicy snack was invented in Mexico in 1999 and introduced to American audiences in 2006.

Takis (formerly known as Taquis until 2004) is a Mexican brand of rolled, corn tortilla chip snack made by Barcel, a subsidiary of Grupo Bimbo.

Fashioned after the taquito, it is known for its spicy, intense taste and comes in numerous flavors.

Barcel, the owner of Takis, originally intended to aim it towards the Hispanic demographic of the snack market, but its popularity has quickly spread among teens of all ethnic backgrounds.

In the world of snacks, some innovations are hotter than others—and sometimes burn so brightly that the entire industry feels the heat.

Such is the case for Barcel USA, based in Coppell, TX, and its flagship product, Takis Fuego, an innovatively bold, rolled tortilla chip that astutely combines fiery heat from chile peppers with a touch of lime.

The snack has clearly captured America’s attention—and its abundant fan base keeps coming back for more.

As reported in annual SF&WB “State of the Industry: Snacks” analysis, Barcel USA’s Takis Fuego brand has increased its sales significantly.

This phenomenal rate of brand expansion, along with the company’s highly efficient, sustainable approach toward production—among other factors—has led SF&WB to name Barcel USA its 2020 “Snack Producer of the Year.”

During SNAXPO20—taking place March 22–24 in Charlotte, NC—SF&WB will present Barcel USA leadership with the award in a special ceremony during the Breakfast Session on Tuesday, March 24.

And while Barcel USA has achieved much in its short tenure producing snacks in its Coppell facility, the company is far from done with its ambitious mission of bringing an increasing scale and scope of snack innovations to the American public.

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