7 International Names for American Products

Maksym Kozlenko, Wikimedia Commons // CC BY-SA 3.0
Maksym Kozlenko, Wikimedia Commons // CC BY-SA 3.0

While available around the world, American products aren't always called by their red-white-and-blue names. Companies have to adapt to various languages and cultures, and what works stateside doesn't always translate. Here are seven American goods with unfamiliar international names.

1. Hungry Jack's (Burger King in Australia)

A Hungry Jack's drive thru sign
A Hungry Jacks sign in Bathurst, New South Wales

In 1971, Jack Cowin bought the Australian franchise for Burger King from Pillsbury Company (which owned the chain at the time). But because the name was already registered in Australia, he used the name Hungry Jack—originally an American pancake mix—instead. In 1999, Burger King began opening restaurants under its own name in Australia, but they combined with Hungry Jack's in 2003.

2. Doritos Cool American (Doritos Cool Ranch in Europe)

Cool American Doritos on a shelf
Cool American Doritos in Iceland
Funky Tee, Flickr // CC BY-SA 2.0

Cool Ranch is one of the most popular Doritos flavors in the United States. However, in many parts of Europe, the flavor is known as Cool American because Europeans often call Ranch sauce "American" sauce. Very cool, indeed.

3. Coca-Cola Light (Diet Coke in Europe)

Diet Coke is called "Coca-Cola Light" throughout Europe. The soft drink is exactly the same as its American counterpart, but the word light is associated more with lower-calorie items in Europe than diet.

4. TK Maxx (TJ Maxx in Ireland)

A TK Maxx in London
Tim P. Whitby/Getty Images for TK Maxx

The American department store TJ Maxx is known as TK Maxx in Ireland and throughout the United Kingdom as well as in Australia and parts of Europe. Its parent company, TJX Companies, re-named it so Irish and British customers wouldn't confuse the store with the established retailer TJ Hughes, which is quite popular in the UK.

5. Kraft Dinner (Kraft Macaroni & Cheese in Canada)

Boxes of Kraft Dinner wrapped in plastic
Alan Levine, Flickr // CC BY 2.0

In Canada, Kraft Macaroni & Cheese is known as Kraft Dinner or simply KD. Kraft introduced the product as Kraft Dinner in both Canada and the United States in 1937. However, in the late '50s, Kraft added the words macaroni & cheese to its packaging of Kraft Dinner when the term gained more prominence. It wasn't until the '70s that Kraft Canada started using bilingual labeling (French and English) on all of its packaging. As a result, Canadian Kraft products included the words Kraft Dinner in a bigger and bolder font on one side of the box with Díner Kraft on the other side. The words macaroni & cheese were in a smaller font, so Canadians adopted it as merely Kraft Dinner. (Americans can buy a box of the Canadian version for themselves on Amazon.)

6. Meister Proper (Mr. Clean in Germany)

Bottles of Meister Proper on store shelves
Alf van Beem, Wikimedia Commons // Public Domain
 

Procter & Gamble’s Mr. Clean is a global product, so its name has been translated into various languages, including Maestro Limpio in Mexico, Monsieur Propre in France, and Meister Proper in Germany. It’s the same product—with the same sailor mascot—as you can find in the United States.

7. Walkers Potato Crisps (Lay's Potato Chips in the UK)

Walkers potato chips on a shelf
Ben Babcock, Flickr // CC BY-SA 2.0

Founded in 1948, Walkers quickly became the United Kingdom’s leading potato crisps snack food company. However, Pepsi acquired Walkers and re-branded it with the Lay’s logo and products in 1989. The snack food is exactly the same, but PepsiCo decided to keep the Walkers name to ensure customer brand loyalty in the United Kingdom. Walkers also has more exotic flavors than its American counterpart, including American Cheeseburger, Lamb & Mint, and South African Sweet Chutney. Adventurous Americans can get some of them, including Prawn Cocktail, Tomato Ketchup, and Worcester Sauce as well as a variety of different meat flavors on Amazon.

A version of this article first ran in 2016.

Cook a Game of Thrones-Inspired Feast With This Video Tutorial

Kristofer Hivju, Kit Harington, and Emilia Clarke celebrate in Game of Thrones
Kristofer Hivju, Kit Harington, and Emilia Clarke celebrate in Game of Thrones
Helen Sloan, HBO

Tonight marks the series finale of Game of Thrones. Hosting a watch party? Consider skipping the chips and dip, and try whipping up a dish inspired by the show. In the video below, first spotted by Laughing Squid, Binging With Babish host Andrew Rea provides recipes for three foods featured in the fantasy series: Purple Wedding pigeon pie, Dothraki blood pie, and Sansa Stark’s lemon cake.

For the uninitiated, Binging With Babish is a YouTube tutorial channel that features Rea cooking—and in some cases, improving on—foods from popular movies and television shows. Game of Thrones's characters are likely better on the battlefield than they are in the kitchen, so Rea takes a few culinary liberties while recreating Medieval and Dothraki fare: His “pigeon pie” is made with squab, and the blood pie, in Rea’s own words, is “essentially a black pudding in pie form” that’s garnished with figs, goat cheese, and black sea salt.

Updated for 2019.

10 Things You Might Not Know About Wine

iStock/MarkSwallow
iStock/MarkSwallow

Between the vine and the liquor store, plenty of secrets are submerged in your favorite bottle of wine. Here, Tilar J. Mazzeo, author of Back Lane Wineries of Sonoma, spills some of the best. Here are a few things you might not know about wine.

1. Digital eyes are everywhere in today's vineyards.

Certain premium estates in Bordeaux and Napa are beginning to look a little more like army bases—or an Amazon.com warehouse. They’re using drones, optical scanners, and heat-sensing satellites to keep a digital eye on things. Some airborne drones collect data that helps winemakers decide on the optimal time to harvest and evaluate where they can use less fertilizer. Others rove through the vineyard rows, where they may soon be able to take over pruning. Of course, these are major investments. 

2. Modern vineyards also bury a lot of cow skulls. 

They’re not everywhere, but biodynamic farming techniques are on the rise among vintners who don’t want to rely on chemicals, and this is one trick they’ve been known to use to combat plant diseases and improve soil PH. It’s called Preparation No. 505, and it involves taking a cow’s skull (or a sheep’s or a goat’s), stuffing it with finely ground oak chips, and burying it in a wet spot for a season or two before adding it to the vineyard compost.

3. Ferocious foliage is a vintner's secret weapon.

The mustard flowers blooming between vineyard rows aren’t just for romance. Glucosinolates in plants like radishes and mustard give them their spicy bite, and through the wonders of organic chemistry, those glucosinolates also double as powerful pesticides. Winemakers use them to combat nematodes—tiny worms that can destroy grape crops.

4. Roses in a vineyard are the wine country equivalent to the canary in the coal mine. 

Vintners plant roses among their vines because the flowers get sick before anything else in the field. If there’s mildew in the air, it will infect the roses first and give a winemaker a heads-up that it’s time to spray.

5. Birds of prey help protect the grapes.

Glasses of red wine and charcuterie
iStock/Natalia Van Doninck

Small birds like blackbirds and starlings can clear out 20 percent of a crop in no time. But you know what eats little birds? Big birds. Falconry programs are on the rise in vineyards from California to New Zealand. Researchers have found that raptors eat a bird or two a day (along with a proportion of field mice and other critters) and cost only about as much to maintain as your average house cat.

6. Small bugs become big problems in wine tasting rooms.

Winemakers are constantly seeking ways to manage the swarms of Drosophila melanogaster that routinely gather around the dump buckets in their swanky showrooms. You know these pests as fruit flies, and some vintners in California are exploring ways to use carnivorous plants to tackle the problem without pesticides. Butterworts, sundews, and pitcher plants all have sweet-sounding names, but the bug-eating predators are fruit fly assassins, and you’ll see them decorating tasting rooms across wine country.

7. Wine needs to be filtered. 

Winemaking produces hard-to-remove sediments. Filters can catch most of the debris, but winemakers must add “fining agents” to remove any suspended solids that sneak by. (Unwanted compounds in the wine bind with the fining agents so they can be filtered and removed.) Until it was banned in the 1990s, many European vintners used powdered ox blood to clean their wines. Today, they use diatomaceous earth (the fossilized remains of hard-shelled algae), Isinglass (a collagen made from fish swim bladders), and sometimes bentonite (volcanic clay). Irish moss and egg whites are also fine wine cleaners.

8. Wine is ever so slightly radioactive (that's a good thing).

About 5 percent of the premium wine sold for cellaring doesn’t contain what the label promises. So how do top-shelf buyers avoid plunking down serious cash on a bottle of something bunk? Most elite wine brokerages, auction houses, and collectors use atomic dating to detect fraud. By measuring trace radioactive carbon in the wine, most bottles can be dated to within a year or two of the vintage.

9. MRIs can determine the fine from the funk.

Even with atomic dating, there are certain perils involved in buying a $20,000 bottle of wine. Leaving a case in the hot trunk of your car is enough to ruin it, so imagine what can happen over a couple of decades if a wine isn’t kept in the proper conditions. Back in 2002, a chemistry professor at University of California at Davis patented a technique that uses MRI technology to diagnose the condition of vintage wines. This technique may soon be used at airport security, meaning you’ll be able to carry on your booze.

10. Wines can be aged instantly.

If you end up with a bottle of plonk, Chinese scientists have developed a handy solution. Zapping a young wine with electricity makes it taste like something you’ve cellar aged. Scientists aren’t quite sure how it happens yet, but it seems that running your wine for precisely three minutes through an electric field changes the esters, proteins, and aldehydes and can “age” a wine instantly.

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