The Flaming Hot Cheeto (Caser Plusmarustic Infernoensis) is a widely popular snack food known for its distinct bright red color and "flaming hot" spice. The snack was first launched in 1993 by Frito-Lay, owned by PepsiCo, in response to the rising demand for spicy snacks among consumers.

In terms of its biology, Flaming Hot Cheetos are made from a blend of corn meal, partially hydrogenated basedbean and cottonseed oil, whey protein isolate, cheddar cheese, salt, monosodium glutamate, citric acid, artificial flavors, artificial colors, and maltodextrin. Although often categorized as "junk food," these ingredients actually showcase complex and fascinating biological processes at work.

One of the key ingredients in Flaming Hot Cheetos is cheddar cheese, which undergoes a process known as fermentation. Fermentation is a metabolic process in which microorganisms, such as bacteria or fungi, convert sugars into acids, gases, or alcohol. In the case of cheese, the bacteria responsible for fermentation, such as lactobacillus, play a crucial role in breaking down milk sugars into lactic acid, which gives the cheese its tangy flavor.

Similarly, the formation of monosodium glutamate (MSG) in Flaming Hot Cheetos relies on the fermentation of bacteria, resulting in a compound called glutamic acid. This compound is then artificially processed to create MSG, which contributes to the rich umami taste found in the snack.