2026-10-16
27 分钟The Economist.
Hello and welcome to The Intelligence from The Economist.
I'm Rosie Blau.
And I'm Jason Palmer.
Today on the show, why snacks are getting crunchier,
and a warning that this item includes some disgusting sounds.
And celebrating the life of writer Annie Dillard.
First up, though.
Okay, Avantika, what have you got for me this morning?
Right, I've got baked Wotsits Giants.
They promise to be really cheesy.
Big bag.
I actually love these.
Very crunchy.
What a nice breakfast.
Now, I've got what are called Wotsits Crunchy.
So this is the amped-up version.
Avantika Chilkoti, our global business writer,
tell me why we're talking about crisps this morning.
I've been going round big food firms