In fact, the companies ended up creating a proprietary seasoner in the process, not least because for workers on the manufacturing line, the plumes of Doritos seasoning would create an almost Nacho Cheese gas chamber. ‘We realized pretty quickly that we had to seal that all in, because in the facilities, we couldn’t have all that stuff in the air,’ Creed says. ‘It would’ve been too much seasoning and flavor for our workers. We had to enclose it so the seasoning wouldn’t escape. It would’ve been overpowering.’
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