Consumers, Health/Nutrition/Food Safety, Processing, fries, chips, Promotion/Marketing, Studies/Reports, Sustainability, Trends

How Frito-Lay is making its products healthier

Indian Tikka Masala, Yorkshire Pudding and Salmon Teriyaki Lay's potato chips“Somebody was telling me the other day that we have over 3,000 flavors in what we call our flavor bank,” said Christine J. Cioffe, Ph.D., senior vice-president, Sustainability and Global Snacks R.&D. at PepsiCo, Inc., parent company of Frito-Lay. “I think it speaks to the power of a company that operates across 200-plus countries.” Flavor, Dr. Cioffe said, is a “stronghold” for Frito-Lay. “It’s definitely a capability that R.&D. has built and strengthened over the last decade or so,” she added. “Flavor is going to continue to be an opportunity.” Meanwhile, the product development team at PepsiCo is focused on making its snacks healthier. The company has committed to limiting sodium and saturated fat while adding whole grains, vegetables and protein, said Elizabeth Roark, registered dietitian and principal scientist, PepsiCo Nutrition Services. In its Performance with Purpose 2025 Agenda PepsiCo outlined its nutrition goals. More

Editor & Publisher: Lukie Pieterse


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