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 scien fic informa on to support R&D product development in Health and Wellness –FLNA Nutri on Science and Regulatory Affairs •Kari Hecker Ryan, PhD, RD Director, Nutri on Science and Regulatory Affairs •Danielle Dalheim, RD Senior Nutri on Scien st •Katherine Francis, RD Associate Nutri on Scien st
2 Frito-Lay has a long history of leading healthy snacking 33% Less Fat
Trans Fats All Natural Out Reduced Low Fat No Fat Whole Grain Fat Half Calories No Fat Pita & Bagel Chips Tostitos WG
’87 ‘89 ‘90 ‘91 ‘92 ‘93 ‘94 ‘95 ‘96 ‘97 ‘98 ‘99 ‘00 ‘01 ‘02 ‘03 ‘04 ‘05 ‘06 ’07 ’08 ’09 ’10 ‘11
Sunflower Oil Lightly Vegetables Portion Salted Reduced Fat Control Reduced Natural/ Fat Organic
Fat Free Portion Less Fat/ Less Fat/ Control Tropical Oils Out Fewer Calories Fewer Calories 3 Our Good Food Story
We have already made significant improvements
<1987 1987‐2002 2002‐present
Sat Sat Fats Fats Good Sat Good Trans Good Fats Fats Fats Fats Fats
Corn, Sunflower, Palm oil PH soybean oil Co onseed oil 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 Be er Than You Think
Nutri on Facts Our nutri onal profile is Serving size 1 oz. (28g/About 15 chips) be er than you think Amount Per Serving Calories 150 Calories from Fat 90 % Daily Value Calories/serving comparable Total Fat 10g 15% to other snack foods Saturated Fat 1g 5% Monounsaturated Fat 4.5g 9 out of 10 grams of fat Polyunsaturated Fat 4.5g are MUFAs and PUFAs
Trans Fat 0g 0 grams trans fat Cholesterol 0mg 0% Sodium 170mg 7% Comparable sodium to a slice of white bread Potassium 350 mg 10% Total Carbohydrate 15g 5%
Dietary Fiber 1g 5% Sugars 2g Protein 2g Nutrients inherent to Vitamin E 6% Vitamin C 10% potatoes and healthy oils Vitamin B6 4% Magnesium 4%
Niacin 6% Iron 2% 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 sal er 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 AVERAGE SERVING OF AVERAGE SERVING OF PRODUCTS COMMON FOODS* COMMON SNACKS*
Tos tos Restaurant Style Tor lla Chips Fruit yogurt (140 mg/cup) Trail mix (170mg/ ½ cup) (120mg/oz)
SunChips Mul grain Snacks Original Whole wheat English muffin Microwave popcorn (120mg/3 cups) (120 mg/oz) (155mg/half)
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 Goldfish‐shaped cheese‐flavored mg/cup) crackers (240mg/oz)
Doritos Nacho Cheese Tor lla Chips Plain bagel (380 mg/3oz) Snack mix [pretzels, rye chips, mini (180 mg/oz) breads cks, wheat crisps] (380mg/ 2/3 cup)
Cheetos Crunchy Cheese Flavored Co age cheese (460 mg/4oz) Pretzel s cks (560mg/oz) Snacks (290 mg/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 ea ng 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 ar ficial or synthe c ingredients – No ar ficial flavors – No ar ficial preserva ves – No par ally hydrogenated oils – No MSG – No ingredients considered “unacceptable” by Whole Foods
Approximately 50% of the Frito‐Lay por olio 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 • Anna o 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 be er for them now that they are natural
– Limit communica on 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 be er 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 misinforma on about gluten free •Gluten‐free diets being pushed by celebri es as healthier or for weight loss •Frito‐Lay is only claiming gluten free on packaging, not implying any other nutri on 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
160 400 Calories from Fat 90 230 %Daily Value* Total Fat 10g , 26g 16% 40% Saturated Fat 1g , 2.5g 5% 13% Trans Fat 0g, 0g
Polyunsaturated Fat 2.5g , 7g
Monounsaturated Fat 5g , 13g
Cholesterol 0mg, 0mg 0% 0% Sodium 170mg, 410mg 7% 17% Potassium 350mg, 870mg 10% 25% Total Carbohydrate 15g, 38g 5% 13% Dietary Fiber 1g, 3g 5% 12% Sugars less than 1g, 2g
Protein 2g , 4g
Vitamin A 0% 0% Vitamin C 10% 25% Calcium 0% 2% Iron 2% 8% Vitamin E 6% 15% 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 ONLINE TOOLS @Fritolay www.SnackSense.com
www.LicensetoSnack.com
WEBSITE BLOG www.Fritolay.com www.snackchat.com
32 www.FritoLay.com
33 SnackSense.com
FREE CPEs
Downloadable Tools for Health Materials 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 informa on before products hit shelves – Healthy Snacking Research Center quarterly newsle er •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 demonstra ons • Facilitated discussion with marke ng & shopper marke ng 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