Frito‐Lay: Healthier Snacking Story

Frito‐Lay:
Healthier
Snacking
Story
Oldways
Supermarket
Die==an
Leadership
Symposium
Katherine
Francis,
RD
March
31,
2011
1
Who
We
Are
Mission
Statement:
–
To
develop
and
disseminate
scien1fic
informa1on
to
support
R&D
product
development
in
Health
and
Wellness
–FLNA
Nutri1on
Science
and
Regulatory
Affairs
•Kari
Hecker
Ryan,
PhD,
RD
Director,
Nutri1on
Science
and
Regulatory
Affairs
•Danielle
Dalheim,
RD
Senior
Nutri1on
Scien1st
•Katherine
Francis,
RD
Associate
Nutri1on
Scien1st
2
Frito-Lay has a long history
of leading healthy snacking
33% Less Fat
Trans Fats
Out
Whole Grain
’87
‘89
‘90
‘91
‘92
‘93
Reduced
Fat
Low Fat
‘94
‘95
‘96
‘97
No Fat
Half Calories
‘98
‘99
‘00
All Natural
No Fat
‘01 ‘02
Pita &
Bagel Chips
Tostitos
WG
‘03 ‘04 ‘05 ‘06 ’07 ’08 ’09 ’10 ‘11
Sunflower
Oil
Vegetables
Reduced Fat
Natural/
Organic
Reduced
Fat
Portion
Control
Fat Free
Tropical Oils Out
Less Fat/
Fewer Calories
Less Fat/
Fewer Calories
Lightly
Salted
Portion
Control
3
Our
Good
Food
Story
We
have
already
made
significant
improvements
<1987
Good
Fats
Palm
oil
Sat
Fats
1987‐2002
Good
Fats
Sat
Fats
Trans
Fats
PH
soybean
oil
CoKonseed
oil
2002‐present
Sat
Good
Fats
Fats
Corn,
Sunflower,
Soybean,
and
Canola
Oil
4
We
only
use
heart
healthy
oils
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Canola Oil
NuSun Oil
Sunflower Oil
Soybean Oil
Corn Oil
Olive Oil
Peanut Oil
Cottonseed Oil
PH Canola Oil
PH Soybean Oil
Lard
Beef Tallow
Palm Oil
Coconut Oil
Polyunsaturated Fat
Monounsaturated Fat
Saturated Fat
Trans fat *
Replacing saturated fat with similar amounts of unsaturated fat may reduce the
risk of heart disease. To achieve this benefit, total calories should not increase
5
BeKer
Than
You
Think
Nutri1on
Facts
Our
nutri=onal
profile
is
beKer
than
you
think
Serving
size
1
oz.
(28g/About
15
chips)
Amount
Per
Serving
Calories
150
Calories
from
Fat
90
%
Daily
Value
Total
Fat
10g
Saturated
Fat
1g
15%
Calories/serving
comparable
to
other
snack
foods
5%
Monounsaturated
Fat
4.5g
Polyunsaturated
Fat
4.5g
9
out
of
10
grams
of
fat
are
MUFAs
and
PUFAs
Trans
Fat
0g
0 grams trans fat
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
350
mg
10%
Total
Carbohydrate
15g
5%
Dietary
Fiber
1g
5%
Comparable
sodium
to
a
slice
of
white
bread
Sugars
2g
Protein
2g
Vitamin
E
6%
Vitamin
C
10%
Vitamin
B6
4%
Magnesium
4%
Niacin
6%
Iron
2%
Nutrients
inherent
to
potatoes
and
healthy
oils
6
The
“Salty”
Snack
Chip
Story
Are
they
really
“salty”
snacks?
–
Despite
their
salty
taste,
the
amount
of
sodium
in
chips
is
comparable
to
other
foods,
such
as
breads
and
cereals.
–
Chips
taste
sal1er
because
the
salt
is
on
the
chip’s
surface;
while
other
foods
mix
in
and
bake
the
salt,
which
hides
its
taste.
7
SODIUM
COMPARISONS
OF
FRITO‐LAY
PRODUCTS
AND
COMMONLY
CONSUMED
FOODS
AND
SNACKS
LEADING
FRITO‐LAY
PRODUCTS
AVERAGE
SERVING
OF
COMMON
FOODS*
AVERAGE
SERVING
OF
COMMON
SNACKS*
Tos$tos
Restaurant
Style
Tor1lla
Chips
(120mg/oz)
Fruit
yogurt
(140
mg/cup)
Trail
mix
(170mg/
½
cup)
SunChips
Mul1grain
Snacks
Original
(120
mg/oz)
Whole
wheat
English
muffin
(155mg/half)
Microwave
popcorn
(120mg/3
cups)
Ruffles
Potato
Chips
(160
mg/oz)
White
bread
(170
mg/slice)
Graham
crackers
(190mg/2
sheets)
Fritos
Corn
Chips
(160
mg/oz)
Angel
food
cake
(210mg/piece)
Wheat
crackers
(225
mg/oz)
Lay’s
Classic
Potato
Chips
(180
mg/oz)
Ready‐to‐eat
corn
flakes
cereal
(265
mg/cup)
Goldfish‐shaped
cheese‐flavored
crackers
(240mg/oz)
Doritos
Nacho
Cheese
Tor1lla
Chips
(180
mg/oz)
Plain
bagel
(380
mg/3oz)
Snack
mix
[pretzels,
rye
chips,
mini
breads1cks,
wheat
crisps]
(380mg/
2/3
cup)
Cheetos
Crunchy
Cheese
Flavored
Snacks
(290
mg/oz)
Comage
cheese
(460
mg/4oz)
Pretzel
s1cks
(560mg/oz)
*USDA
Nutrient
Database
8
PRODUCT
NEWS
9
Culinary
Innova=on
Center
–
Directed by Certified
Research Chef Stephen Kalil
•Combine
culinary
arts,
science
and
technology
‐
together
known
as
“culinology”
–
to
recreate
ea1ng
experiences
10
Lightly
Salted
50%
less
sodium
than
original
variety
per
1‐oz
serving
85
mg
80
mg
220
mg
11
Tos=tos
with
8
grams
of
Whole
Grains
22
million
pounds
of
whole
grains
added
to
the
American
diet
every
year!
12
SunChips
with
Fiber
Always
made
with
18
grams
of
whole
grains…
Good
source
of
Fiber
star=ng
in
2010
13
NATURAL
14
Natural
Many
of
our
core
products
have
always
been
natural
…
Potatoes
or
Corn
Heart
Healthy
Oils
Salt
15
Natural
In
2011
Lay’s,
Tos=tos,
SunChips,
Baked!
Lay’s,
Ruffles
and
Rold
Gold
will
be
made
with
all
natural
ingredients.
– No
ar1ficial
or
synthe1c
ingredients
–
No
ar1ficial
flavors
–
No
ar1ficial
preserva1ves
–
No
par1ally
hydrogenated
oils
–
No
MSG
–
No
ingredients
considered
“unacceptable”
by
Whole
Foods
Approximately
50%
of
the
Frito‐Lay
porjolio
will
be
made
with
all
natural
ingredients
by
the
end
of
2011.
16
Natural
Colors
– Not
using
FD&C
colors
in
our
natural
products
•
Yellow
6
Lake
•
Red
40
–
Only
using
colorants
from
natural
sources
•
Paprika
Extracts
•
Turmeric
Extracts
•
Annamo
Extracts
•
Caramel
Color
–
Not
making
claims
about
“no
ar=ficial
colors”
for
this
reason
17
Natural
Natural
≠
Healthy
–
Not
conveying
to
our
consumers
that
these
products
are
bemer
for
them
now
that
they
are
natural
–
Limit
communica1on
to
statements
of
fact
about
the
product
–
what’s
in
the
product,
and
what’s
not
–
More
and
more
consumers
are
looking
for
natural
products
–
and
we
always
strive
to
meet
their
needs
18
SODIUM
19
Sodium
This
year,
Frito‐Lay
is
reducing
sodium
in
its
flavored
potato
chips
by
an
average
of
25%.
–No
salt
replacers,
just
less
topical
salt
and
fewer
ingredients
that
contribute
sodium,
such
as
sodium
bicarbonate
–Evalua=ng
several
op=ons
to
reduce
sodium
in
other
products
•Test
finer
flake
salt
to
get
beKer
coverage
with
less
sodium
•Remove
sodium
bicarbonate
from
baked
products
like
pretzels
20
Gluten
Free
Star=ng
in
2011,
Frito‐Lay
will
be
claiming
gluten
free
on
many
of
it’s
core
products.
– Many
of
our
products
naturally
do
not
contain
wheat,
rye,
or
barley.
We
are
not
reformula=ng
to
remove
gluten.
– Validate
internally
to
comply
with
FDA
proposed
rule
of
<
20
ppm
21
Gluten
Free
–
Consumers
get
a
lot
of
misinforma1on
about
gluten
free
•Gluten‐free
diets
being
pushed
by
celebri1es
as
healthier
or
for
weight
loss
•Frito‐Lay
is
only
claiming
gluten
free
on
packaging,
not
implying
any
other
nutri1on
benefits
–
Will
explain
what
gluten
is
and
why
people
with
Celiac
Disease
need
to
avoid
it
via
FAQs
on
our
website
22
Gluten
Free
SHARING
OUR
STORY
24
Sharing
Our
Story
25
Sharing
Our
Story
Ingredient
images
Minimal
copy
Prominent
panel
with
more
informa=on
MUFAs
and
PUFAs
highlighted
26
Why
Feature
Farm‐Grown
Ingredients?
–
Underscore
simple
ingredients
–
Educate
consumers
on
what
goes
into
their
favorite
snack
chips
–
Highlight
that
our
products
are
a
source
of
important
nutrients:
Potassium,
iron,
Vitamins
C
and
E
–
Show
that
in
a
10‐oz
bag
of
Lay’s®
Classic
there
are
about:
• 4.5
medium
potatoes
• 7
tsp
oil
• 0.7
tsp
salt
27
Dual
Labeling
Nutrition Facts
Serving Size 1 oz (28g/About 15 chips)
Servings Per Container 2.5
Amount Per Serving
Calories
1 ozEntire Package
Calories from Fat
160
90
Total Fat 10g , 26g
Saturated Fat 1g , 2.5g
Trans Fat 0g, 0g
400
230
%Daily Value*
16%
40%
5%
13%
0%
7%
10%
5%
5%
0%
17%
25%
13%
12%
0%
10%
0%
2%
6%
0%
25%
2%
8%
15%
Polyunsaturated Fat 2.5g , 7g
Monounsaturated Fat 5g , 13g
Cholesterol 0mg, 0mg
Sodium 170mg, 410mg
Potassium 350mg, 870mg
Total Carbohydrate 15g, 38g
Dietary Fiber 1g, 3g
Sugars less than 1g, 2g
Protein 2g , 4g
Vitamin A
Vitamin C
Calcium
Iron
Vitamin E
2.5‐oz
bag
28
Por=on
Control
29
Perfect
Pairings
– Chips can also be a vehicle to get more
fruit, vegetables and legumes into the
diet by pairing with dips
•
•
•
•
Tostitos with Salsa
Fritos with Bean Dip
Stacy’s with Hummus
Tostitos with Guacamole
30
RESOURCES
31
Connect
with
Frito‐Lay
TWITTER
@Fritolay
ONLINE TOOLS
www.SnackSense.com
www.LicensetoSnack.com
WEBSITE
www.Fritolay.com
BLOG
www.snackchat.com
32
www.FritoLay.com
33
SnackSense.com
FREE
CPEs
Downloadable
Materials
Tools for Health
Professionals
34
Licensetosnack.com
Tools
to
Help
Educate
Consumers
36
Frito‐Lay
+
Supermarket
RDs=
Growing
Rela=onships
37
Engagement
Throughout
the
Year
–
Provide
samples
and
informa1on
before
products
hit
shelves
–
Healthy
Snacking
Research
Center
quarterly
newslemer
•From
the
Frito‐Lay
RDs
–
Provide
product
and
resources
for
health
fairs
and
in‐store
events
38
Frito‐Lay
Supermarket
RD
Insights
Summit
– Since
2009,
Frito‐Lay
has
hosted
23
Supermarket
RDs
for
a
hands‐on,
behind‐
the‐scenes
look
at
our
commitment
to
health
&
wellness
and
innova=on.
• Health
&
Wellness
overview
with
Frito‐Lay
RDs
• Culinary
Center
demonstra1ons
• Facilitated
discussion
with
marke1ng
&
shopper
marke1ng
teams
• Tour
of
the
SMART
Learning
Center
• Consumer
Affairs
overview
• Trends
report
with
industry
expert
Phil
Lempert
• Plant
tour
of
the
Irving,
TX
facility
39
What
ques=ons
do
you
have?
40
Product
Tas=ng
Healthy
Snacking
Hour
&
Cooking
Demonstra=on
41