Performance With Purpose: The Promise Of PepsiCo 1

Learn more about Frito-Lay’snatural ingredients atwww.tinyurl.com/pepsico2.11Reduce the average amount ofsodium per serving in key globalfood brands, in key countries,by 25 percent by 2015, comparedto a 2006 baseline.We are making good progress in reducingsodium in many of our key globalfood brands. In the U.K., Walkers hassignificantly reduced sodium by 25 to55+ percent in its products since 2005,while continuing to be the country’snumber one selling brand of crisps. Inthe U.S., Frito-Lay developed “LightlySalted” versions of Fritos corn chips andRold Gold Tiny Twist pretzels in 2010,each with 50 percent less sodium thantheir original versions. And in 2011,Frito-Lay in the U.S. will reduce sodiumby nearly 25 percent, on average, acrossits entire flavored potato chip portfolio,including Lay’s. In Brazil, we reducedsodium in one of our most popular snacks,Fandangos, by more than 30 percent,while expecting to achieve volume growthof more than 50 percent from 2006 to2010. In 2011, we will continue to investin developing different approaches tosodium reduction in our food brands,including the development of differentsalt crystal shapes that deliver greattaste with less sodium. With these andother initiatives, we believe we are ontrack to meet our 2015 goal.12Reduce the averageamount of saturated fatper serving in key globalfood brands, in keycountries, by 15 percentby 2020, compared toa 2006 baseline.We’ve been an industry leader ineliminating nearly all trans fatsfrom our U.S. product portfolioand many of our global products;and now we’re committed toreducing the saturated fat contentof our key global food brands. InIndia, for example, we’re usingblended rice bran oil, whichhas led to a 40 percent decreasein saturated fat in leadingproducts such as Kurkure namkeensnacks and Lay’s potatochips. In China, increased salesof our Quaker products hasbeen a driver behind a 10 percentdecrease in saturated fat perserving across our foods portfolio.And in Russia, saturatedfat levels have been reduced byalmost 13 percent through theintroduction of lower-saturatedfatversions of Cheetos and themore than 300 percent growthof low-saturated-fat Hrusteamproducts since 2006. In 2010, welaunched versions of Cheetosand Fandangos in Brazil madewith heart-healthier sunfloweroil, and expect to incorporate itinto other products throughoutthe world. To reach our 2020goal, however, we will need tocontinue developing productsthat are great tasting with lesssaturated fat.13Reduce the averageamount of added sugarper serving in key globalbeverage brands, in keycountries, by 25 percentby 2020, compared toa 2006 baseline.While reducing added sugars in beveragesis challenging — due to strongconsumer taste preferences for sugarand complex regulatory processes foralternatives — we have set aggressive28 PepsiCo, Inc. 2010 Annual Report