PepsiCo, Inc. announced two new nutrition goals as part of PepsiCo Positive (pep+) – the company's end-to-end strategic transformation – which aim to reduce sodium and purposefully deliver important sources of nutrition in consumer food and beverage products.
Sodium Reduction
PepsiCo aims for at least 75% of its global convenient foods portfolio volume to meet or be below category sodium targets by 2030.
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Excess sodium intake is a leading risk factor for diet-associated disease and disability, prompting global public health authorities to call on the food industry to reduce sodium in their products. The World Health Organization (WHO) recommends less than 2000mg of sodium per day for adults. PepsiCo is setting a new sodium reduction goal, with category targets that consider guidance from public health experts including the World Health Organization and are approximately 15-30% lower than the company's current target for key convenient food categories. Our new sodium goal aims for a 15% sodium reduction in our US Lay's Classic Potato Chips, which would result in a sodium level of 140mg per 28g serving. According to the US National Health and Nutrition Examination Survey, the sodium intake in daily diets from savory snacks is currently around 3%.
Diverse Ingredients
Increased consumption of diverse ingredients, such as legumes, whole grains, plant-based proteins, fruits and vegetables, and nuts and seeds, can help promote a more nutritionally diverse diet.
The company aims to deliver 145 billion portions of diverse ingredients annually in its global convenient foods portfolio by 2030. Each portion will provide approximately 10% of the suggested daily amount of a diverse ingredient.
Since 2015, PepsiCo has been on a journey to improve its portfolio, charting progress against a set of 2025 nutrition targets, made possible through the cutting-edge efforts of more than 2,600 research & development associates across 13 R&D centers around the world, including
Innovating on the Farm: Agricultural experts partner with farmers to grow potatoes that have the ideal flavor needed to deliver the savory taste consumers enjoy.
Maintaining Taste: Seasoning experts identify ingredients and study salt crystal shapes and sizes to optimize flavor while using less sodium.
Creating Flavor: Food developers design optimal flavors using seasonings, herbs, spices and dairy that contain less sodium overall.
