Inside Chipotle’s two-year process of reinventing its queso... It involved a lot of tasting and chemistry to get the creaminess just right.
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Some restaurant chains burn through new menu items at a fevered pace. The never-ending parade of novelty offerings—right now, KFC will sell you a fried chicken sandwich between two donuts—and splashy limited-time offers entice customers with variety. For some fast casual restaurants like Five Guys and Chipotle, however, the menu’s consistency is part of the draw. Practiced Chipotle patrons recite their order with the rhythm and efficiency that only comes from repetition. It builds loyalty, but it also makes changing the menu a monumental challenge if the company wants to avoid public blow back.
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Just last week, the company made the national switch over to its new Queso Blanco. It’s Chipotle’s third official attempt to create a creamy cheese sauce; the makeover process began when Nevielle Panthaky took over as vice president of culinary and menu development roughly two years ago. “When I started with the organization, I was asked what I thought about the queso,” Panthaky tells me over the phone. “As a consumer, a culinarian, and someone who has been in the industry for a long time, I felt it had opportunity.” The previous version, which the company called Original Queso included roughly 23 different ingredients and had a grainy texture after it cooled down on the drive home. It was a result of the company’s efforts to avoid emulsifying agents like sodium hexametaphosphate and maltodextrine, which don’t have proven negative health effects but don’t fit the company’s general efforts to emphasize fresh foods.
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https://www.popsci.com/story/technol...nco-chemistry/