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Frito‐Lay: Healthier Snacking Story Oldways Supermarket DieAn Leadership Symposium Katherine Francis, RD March 31, 2011

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Frito‐Lay: Healthier Snacking Story Oldways Supermarket Die��An Leadership Symposium Katherine Francis, RD March 31, 2011 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 scienfic informaon to support R&D product development in Health and Wellness –FLNA Nutrion Science and Regulatory Affairs •Kari Hecker Ryan, PhD, RD Director, Nutrion Science and Regulatory Affairs •Danielle Dalheim, RD Senior Nutrion Scienst •Katherine Francis, RD Associate Nutrion Scienst 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 Coonseed 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 BeKer Than You Think Nutrion Facts Our nutrional profile is Serving size 1 oz. (28g/About 15 chips) beer 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 saler 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 Tor1lla Chips Fruit yogurt (140 mg/cup) Trail mix (170mg/ ½ cup) (120mg/oz) SunChips Mul1grain 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 Tor1lla Chips Plain bagel (380 mg/3oz) Snack mix [pretzels, rye chips, mini (180 mg/oz) breads1cks, wheat crisps] (380mg/ 2/3 cup) Cheetos Crunchy Cheese Flavored Comage cheese (460 mg/4oz) Pretzel s1cks (560mg/oz) Snacks (290 mg/oz) *USDA Nutrient Database 8 PRODUCT NEWS 9 Culinary Innovaon 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 Tostos 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 starng 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, Tostos, SunChips, Baked! Lay’s, Ruffles and Rold Gold will be made with all natural ingredients. – No arficial or synthec ingredients – No arficial flavors – No arficial preservaves – No parally hydrogenated oils – No MSG – No ingredients considered “unacceptable” by Whole Foods Approximately 50% of the Frito‐Lay porolio 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 • Annao Extracts • Caramel Color – Not making claims about “no arficial 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 –Evaluang several opons to reduce sodium in other products •Test finer flake salt to get beer coverage with less sodium •Remove sodium bicarbonate from baked products like pretzels 20 Gluten Free Starng 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 misinformaon about gluten free •Gluten‐free diets being pushed by celebries as healthier or for weight loss •Frito‐Lay is only claiming gluten free on packaging, not implying any other nutrion 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 informaon 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 Poron 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 Relaonships 37 Engagement Throughout the Year – Provide samples and informaon 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 quesons do you have? 40 Product Tasng Healthy Snacking Hour & Cooking Demonstra=on 41.
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