Reformulation and innovation
PepsiCo has a long history of delivering significant reductions in saturated fat, salt and sugar through long term investment in R&D.
Walkers press advertisement
Changing the nutritional profile of our products requires long term investment in technology and Research and Development (R&D) expertise.
We have already delivered a significant change in the nutrition profile of our savoury crisps and snacks. From 2005 to 2007 we reduced the amount of salt in our Walkers brands by between 25% and 55%, and the amount of saturated fat by between 70% and 80%.
In 2009 we delivered a further average 11.7% reduction in salt in Walkers crisps flavours, and are working to ensure that our entire range of snacks will meet the 2012 targets for salt reduction which we signed up to this year as part of the Department of Health Public Health Responsibility Deal. In 2010 we also launched Walkers Extra Crunchy as a new brand, a thicker version of our core crisps but with 30% less fat.
Delivering further salt and saturated fat reductions will require additional investment and innovation, focused not just on the ingredients – the type of oil and seasonings – we use but also on the technologies employed to make our products.
We will meet our commitment to reduce sugar in regular Pepsi sold in cans and bottles by 4% before the end of 2011, well in advance of our end of 2012 deadline. To ensure that consumers become accustomed to lower sweetness levels gradually, we have made the reduction in two separate stages, with an initial 2% reduction introduced in late 2008.
Please give us your comments on the 2011 Health Update and our plans for the future.
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