Mikesell’s Snack Food Company is bringing back the holiday tins for the first time in 15 years! They are also going to introduce some new flavors in 2016 and we have the scoop.
The Food Adventures Crew was lucky enough to sample the new flavors and we are so excited about the throwback tins, that we are giving away some free chips!
***Want to win some of your favorite hometown potato chips? ***
Then comment below and we will award 3 winners the new tins that are coming to stores next week!
HERE’S THE SKINNY:
— Since 1910, Mikesells Potato Chips have been a part of Dayton life, and still remain family owned today by DW Mikesell’s descendants.
— The tins were wildly popular in the 70’s and 80’s, with throwback designs, celebrating anniversaries such as the 75th and 80th years in business.
— Next week, for the first time in 15 years, grocery stores will start carrying Commerative Tins of Mikesells chips, just in time for the holidays. The tins each contain 2 sealed bags of chips. Tins will be available for a limited time only.
— You can also order the tins online by clicking HERE.
NEW FLAVORS BEING CONSIDERED for 2016:
Mikesells had been testing flavors at the Dragon’s games and at Unversity of Dayton. Food Adventures was lucky enough to get a private sampling of the candidates, some of which will go into production in 2016. Here are the flavors and our comments on them.
— HOT ROASTED GARLIC and DILL: One of the favorites, look for this one to be a hit. Who doesn’t love garlic?
— JALAPENO RANCH: A nice ranch dusting, not overpowering, with a slight kick at the end. Again, not too hot, just enough to take notice. Chef House, the spicy food queen of Dayton, had a smile after sampling these! This was one of Hungry Jax’s top picks too!
— LOADED CHEESEBURGER: The most complex chip, even down to tasting the ketchup. The flavoring brains behind this chip is brilliant. Hungry Jax simply described them as “Aweseome.”
— HONEY BUTTER: The flavor fad that has hit South Korea, may be coming to Dayton. This Honey Butter chip has a very subtle taste, almost muted. A very easy going chip, and would be perfect with dip.
— SMOKED GOUDA: Probably a long shot, as it seems to have a pretty adult palate. May need some tweaking, but they are definitely on to something unique..
— KOREAN BBQ: Very eatable chip, and such a disctinctly unique flavor. We could see Daytonians eating the whole bag here… Hungry Jax voted this as her favorite and The Big Ragu rated this flavor near the top.
— CREAMY WASABI: This one had more bounce to the ounce than expected. The little zing at the end is a perfect flavor finish. The chip was The Big Ragu’s favorite.
WHAT FLAVORS WILL MAKE THE CUT?
As Luke Mapp, Director of Sales and Marketing explains, we wish we could offer them all, but the problem is limited display space. He said that in grocery stores and other outlets, when you introduce new flavors, it often means you have to yank one of the current flavors. All of it is due to limited shelve allowances. Luke knows his stuff. He is the great grandson of founder D.W. Mikesell and has had a lifelong involvement in the company. We want to send out a special thank you to Luke and his staff for being so accommodating on our taste test and facility tour. It was a fun and fascinating evening.
Dear chip lovers and fellow foodies, stay tuned over the next 12 months to see which flavors will make it into stores! But remember, you heard about them here first!
One last comment, Mikesells is introducing another product in February that we were able to sample. Unfortunately, we were sworn to secrecy about its existence. All we can tell you is that is was probably the best thing we tasted that day. Stay locked in to Mikesells and Food Adventures, and we will spill the beans as soon as it comes out in stores!
*** COMMENT BELOW FOR A CHANCE TO WIN A TIN OF MIKESELLS POTATO CHIPS ***
The comment section is after the photos…..
3 winners will be chosen at random on Thursday, November 19th.
Want to stay a winner? Are you a foodie? Then join the almost 6,000 local fans of Food Adventures on Facebook by clicking HERE.