Hamka’s has changed its recipe and nobody is happy
Why? Lay’s, tell us: whaaaay?! I really don’t understand this: if you’ve come up with a product, fully developed it, and it turns out to be a success, you’re very happy and satisfied, right? Especially if that success lasts for years. I understand that you want to keep innovating, but never change a winning team is much more important in this case.
So come up with new flavours, or finally bring the amazing flavours from abroad to the Netherlands (such as the barbecue flavour in the black bag, heavenly — but not available here), but do not — under ANY circumstances — tamper with your current gems. Unfortunately, Lay’s didn’t understand that.
‘The aftertaste has become dark and musty’
For some inexplicable reason, they changed the recipe of their Hamka’s, and absolutely nobody is happy about it. Our beloved Snackspert was naturally quick to weigh in, because many of his followers sent him messages about this change: had he tasted it yet? Did he also suddenly think it tasted completely different? Was he just as dissatisfied as they were?
RTL was curious about that too, and asked the man himself for his opinion on Editie NL, and he did not hold back. ‘I understand that many people will think: you’re just making a fuss. But the taste really is different,’ he says. As a fellow crisp lover, I can tell him that he is absolutely not making a fuss — a change to your favourite crisps is simply incredibly irritating.
What could be causing it? According to the ingredients list, the new Hamka’s contains less salt — and is therefore slightly healthier than its tastier predecessor. But honestly: when you open a bag of crisps, you’re aware that you are not about to have a healthy snack. So Lay’s, dear Lay’s, shall we add that salt back in and undo the changes? I think you could make a LOT of people happy with that.
Also read:
- Albert Heijn warns about sweet chilli crisps
- 10x disgustingly delicious, #4
- Tested: these are the tastiest plain crisps from the supermarket
Image: RTL
