In an idea originated by the Smiths Potato Crisps Company Ltd, formed in 1920, Frank Smith packaged a twist of salt with his chips in greaseproof paper bags, which were sold around London.[20] The potato chip remained otherwise unseasoned until an important scientific development in the 1950s. After English biochemists Archer Martin and Richard Synge received a Nobel Prize for inventing partition chromatography in 1952, food scientists began to develop flavors via a gas chromatograph.[21] After some trial and error, in 1954, Joe "Spud" Murphy, the owner of the Irish crisps company Tayto, and his employee Seamus Burke, produced the world's first seasoned chips: Cheese & Onion and Salt & Vinegar.[2][22] Companies worldwide sought to buy the rights to Tayto's technique.[23] Walkers of Leicester, England produced Cheese & Onion the same year.[24]