June 28/Plano, Texas/PRNewswire -- PepsiCo's Frito-Lay North America business unit announced the introduction of two new Lightly Salted varieties of chips. Fritos Lightly Salted corn chips and Ruffles Lightly Salted potato chips join Lay's Lightly Salted potato chips, which were launched in 2000 in select markets but expanded to national distribution beginning in 2010. With at least 50% less sodium per one ounce serving than their original counterparts, Lightly Salted varieties provide consumers concerned about sodium with lower sodium options.

"The number-one request from consumers is for lower-sodium versions of the snacks they love most. However, they are unwilling to compromise on taste," said Ann Mukherjee, chief marketing officer, Frito-Lay North America. "Lightly Salted meets that consumer need. We will continue to build on this effort and look to deliver even more great-tasting options for those consumers focused on sodium."

In general, Frito-Lay snack chips are moderate in sodium. For instance, Lay's Classic potato chips contain 180mg per one ounce serving -- about 15 chips -- which is comparable to a slice of bread.

"Many consumers believe Frito-Lay snack chips are high in sodium, but they are often surprised to learn that is not the case," said Mike Zbuchalski, group vice president, R&D, Frito-Lay North America. "Because the salt is sprinkled on the outside of the snack chip, the salt flavor is prominent compared to foods where the salt is cooked within."

According to the 2010 Dietary Guidelines Advisory Committee Report released earlier this month, Americans aged 2 or older consume on average 3,436mg of sodium per day, more than double the Advisory Committee's recommendation of less than 1,500mg (about 2/3 tsp of table salt).

"Since many foods have sodium baked in, you can't always trust your taste buds. That's why it's so important for consumers to read the nutrition label -- they'll be surprised to learn the various sources of sodium in their diet," explained Joanne "Dr. Jo" Lichten, PhD, RD, author of Dr. Jo's No Big Deal Diet.

From the June 29, 2010, Prepared Foods' Daily News
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