The Pringles story began when Vic Mills head of process development at the Miami Valley laboratory, and his colleague Ken Hawley brainstormed a way for Procter & Gamble to enter the potato chip industry.
Their researchers developed the basic Pringles formula of dehydrated potato flakes mixed with mono and di-glycerides and butylated hydroxyanisole and combined with starch and water that was beaten into dough. The dough was then rolled into a flat sheet molded into individual pieces and fried.
It was first advertised as a ‘new fangled’ potato chip and promoted as a technological marvel.
Unlike potato chips Pringles are a uniform size and shape, making possible their packaging in a long tube. Pringles uses a multilayered composite can structure with foil barrier.
Frederic J. Baur hold PhD in organic chemistry invented the Pringles potato chip can. He work many years in research and development at Procter and Gamble. He was the looking at alternative sources of raw materials and different processes for manufacturing and packaging.
The Pringles potato chips was designed to become a long distance and durable product and allowing it to sit on a shelf for a year without tasting stale.
As a result, the product could then be advertised nationally, creating a significant advantage.
History of Pringles potato chips processing
