Pepsi 2010 Annual Report Download - page 29

28 PepsiCo, Inc. 2010 Annual Report
11
Reduce the average amount of
sodium per serving in key global
food brands, in key countries,
by 25percent by 2015, compared
to a 2006 baseline.
We are making good progress in reduc-
ing sodium in many of our key global
food brands. In the U.K., Walkers has
significantly reduced sodium by 25 to
55+percent in its products since 2005,
while continuing to be the country’s
number one selling brand of crisps. In
the U.S., Frito-Lay developed “Lightly
Salted” versions of Fritos corn chips and
Rold Gold Tiny Twist pretzels in 2010,
each with 50percent less sodium than
their original versions. And in 2011,
Frito-Lay in the U.S. will reduce sodium
by nearly 25percent, on average, across
its entire flavored potato chip portfolio,
including Lay’s. In Brazil, we reduced
sodium in one of our most popular snacks,
Fandangos, by more than 30percent,
while expecting to achieve volume growth
of more than 50percent from 2006 to
2010. In 2011, we will continue to invest
in developing dierent approaches to
sodium reduction in our food brands,
including the development of dierent
salt crystal shapes that deliver great
taste with less sodium. With these and
other initiatives, we believe we are on
track to meet our 2015goal.
13
Reduce the average
amount of added sugar
per serving in key global
beverage brands, in key
countries, by 25 percent
by 2020, compared to
a 2006 baseline.
While reducing added sugars in bever-
ages is challenging—due to strong
consumer taste preferences for sugar
and complex regulatory processes for
alternatives—we have set aggressive
12
Reduce the average
amount of saturated fat
per serving in key global
food brands, in key
countries, by 15percent
by 2020, compared to
a 2006 baseline.
We’ve been an industry leader in
eliminating nearly all trans fats
from our U.S. product portfolio
and many of our global products;
and now we’re committed to
reducing the saturated fat content
of our key global food brands. In
India, for example, we’re using
blended rice bran oil, which
has led to a 40percent decrease
in saturated fat in leading
products such as Kurkure nam-
keen snacks and Lay’s potato
chips. In China, increased sales
of our Quaker products has
beena driver behind a 10percent
decrease in saturated fat per
serving across our foods portfo-
lio. And in Russia, saturated
fatlevels have been reduced by
almost 13percent through the
introduction of lower-saturated-
fat versions of Cheetos and the
more than 300percent growth
of low-saturated-fat Hrusteam
products since 2006. In 2010, we
launched versions of Cheetos
and Fandangos in Brazil made
with heart-healthier sunflower
oil, and expect to incorporate it
into other products throughout
the world. To reach our 2020
goal, however, we will need to
continue developing products
that are great tasting with less
saturatedfat.
Learn more about Frito-Lay’s
natural ingredients at
www.tinyurl.com/pepsico2.