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Build a better Cheeto (Make it healthier (type of fat (effect on texture…
Build a better Cheeto
Make it healthier
what do people classify as healthy
FRIED/BAKED/COOKING METHOD
glycemic index
type of fat
effect on texture or crunchiness
structural chemistry
"remain a cheeto"
type of oil
Make people want to eat it
Taste
Visual appeal of packaging
quieter when you open them
texture
how to maximize crunch
cheeto dust
advertising
color
psychology of color
chemical compounds to make the colors, EDIBLE colors
natural colors
Lessen it's impact on the environment
packaging
what structures hold up on the shelf and break down when you are done with them?
how long can cheetos last on the shelf
Packaging density
how the ingredients are grown
Make it cheaper to produce