Our Commitment

Frito-Lay offers a wide variety of snacks that can fit into a balanced lifestyle. Additionally, Frito-Lay continues to innovate in a variety of ways to provide products that are lower in sodium and saturated fat, and include ingredients like whole grains, veggies, and nuts/seeds.

Our History

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    1993  

    1993

    SUNCHIPS® Multigrain Snacks, which contained 18 grams of whole grains per one-ounce serving, were launched.

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    2003  

    2003

    Frito-Lay was the first major CPG company to remove trans fats from products and switch to 0 grams trans fats.

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    2004  

    2004

    Frito-Lay launched Oven Baked snacks, which have less fat and fewer calories than the original snacks.*

    *See FritoLay.com for fat content of these snack products.  

  • https://www.snacksense.com/wp-content/uploads/2016/05/Stacys_bag-2.jpg

    2005  

    2005

    PepsiCo acquired the STACY’S® Pita Chips company and placed it under the Frito-Lay umbrella.

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    2007  

    2007

    PepsiCo acquired SABRA® to produce and sell fresh dips and spreads in the U.S. and Canada.

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    2011  

    2011

    The Lightly Salted line, with 50% less sodium than the original snacks, is launched.

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    2011  

    2011

    Sodium is reduced by an average of 25% in all flavored potato chips.

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    2012  

    2012

    Frito-Lay began qualifying and labeling products as gluten-free in response to an increase in consumer requests for gluten-free snack options.

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    2012  

    2012

    LAY’S® Kettle Cooked snacks, with 40% less fat than the original snacks, debuts.*

    *Total fat content of regular potato chips is 10g per one ounce serving; total fat content of Lay’s Kettle Cooked 40% less fat potato chips is 6g per one ounce serving

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    2013  

    2013

    SUNCHIPS® Multigrain Snacks now have 21 grams of whole grains per 1 oz. serving.

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    2014  

    2014

    SMARTFOOD DELIGHT® Popcorn introduced, made with whole-grain popcorn with 35 calories per cup.

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    2016  

    2016

    Simply TOSTITOS® Organic Chunky Medium Salsa and Simply TOSTITOS®  Organic Black Bean & Corn Salsas introduced; Simply TOSTITOS® Blue Corn and Simply TOSTITOS® Yellow Corn tortilla chips now USDA certified organic; Simply TOSTITOS®  Black Bean chips introduced, non-GMO and excellent source of fiber.*

https://www.snacksense.com/wp-content/uploads/2015/10/timeline-sunchips-logo.jpg

1993

SUNCHIPS® Multigrain Snacks, which contained 18 grams of whole grains per one-ounce serving, were launched.

https://www.snacksense.com/wp-content/uploads/2015/10/timeline-lays-classic.jpg

2003

Frito-Lay was the first major CPG company to remove trans fats from products and switch to 0 grams trans fats.

https://www.snacksense.com/wp-content/uploads/2015/10/timeline-tostitos-oven-baked-scoops.jpg

2004

Frito-Lay launched Oven Baked snacks, which have less fat and fewer calories than the original snacks.*

*See FritoLay.com for fat content of these snack products.  

https://www.snacksense.com/wp-content/uploads/2016/05/Stacys_bag-2.jpg

2005

PepsiCo acquired the STACY’S® Pita Chips company and placed it under the Frito-Lay umbrella.

https://www.snacksense.com/wp-content/uploads/2015/10/timeline-sabra.jpg

2007

PepsiCo acquired SABRA® to produce and sell fresh dips and spreads in the U.S. and Canada.

https://www.snacksense.com/wp-content/uploads/2015/10/timeline-lightly-salted.jpg

2011

The Lightly Salted line, with 50% less sodium than the original snacks, is launched.

https://www.snacksense.com/wp-content/uploads/2016/05/laysruffles.jpg

2011

Sodium is reduced by an average of 25% in all flavored potato chips.

https://www.snacksense.com/wp-content/uploads/2015/10/timeline-gluten-free.jpg

2012

Frito-Lay began qualifying and labeling products as gluten-free in response to an increase in consumer requests for gluten-free snack options.

https://www.snacksense.com/wp-content/uploads/2015/12/Kettle_Cooked_bags.jpg

2012

LAY’S® Kettle Cooked snacks, with 40% less fat than the original snacks, debuts.*

*Total fat content of regular potato chips is 10g per one ounce serving; total fat content of Lay’s Kettle Cooked 40% less fat potato chips is 6g per one ounce serving

https://www.snacksense.com/wp-content/uploads/2016/05/SunBBQ_520x320.jpg

2013

SUNCHIPS® Multigrain Snacks now have 21 grams of whole grains per 1 oz. serving.

https://www.snacksense.com/wp-content/uploads/2015/10/timeline-smartfood.jpg

2014

SMARTFOOD DELIGHT® Popcorn introduced, made with whole-grain popcorn with 35 calories per cup.

https://www.snacksense.com/wp-content/uploads/2016/05/simply_all.jpg

2016

Simply TOSTITOS® Organic Chunky Medium Salsa and Simply TOSTITOS®  Organic Black Bean & Corn Salsas introduced; Simply TOSTITOS® Blue Corn and Simply TOSTITOS® Yellow Corn tortilla chips now USDA certified organic; Simply TOSTITOS®  Black Bean chips introduced, non-GMO and excellent source of fiber.*

The Faces of Frito-Lay

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Danielle Dalheim, RD

Danielle is a registered dietitian who manages a team of regulatory experts responsible for the regulatory compliance of more than 40 Frito-Lay brands

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Jody Denton, CRC

With more than 30 years of experience in restaurant kitchens across the globe, Chef Jody works with Frito-Lay’s team of chefs to apply Culinology® (the blending of culinary arts with food science) to product development and flavor innovation for the company’s snack brands.

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Cathy Dial

Cathy leads the Frito-Lay Consumer Relations team, which is responsible for responding to consumer contacts and delivering service to promote loyalty and retention to the Frito-Lay brands.

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Elizabeth Roark, MPH, RD

Elizabeth is a registered dietitian and leads health and wellness communications for PepsiCo’s Frito-Lay division. She also lends her expertise on topics ranging from regulatory compliance to nutrition labeling.

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Yang Pan, MD, PhD.

Yang is a nutrition scientist who supports PepsiCo’s global snack category and leads the nutrition research program driving PepsiCo’s better-for-you snacking platform.