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Frito-Lay Cuts Fat on Some Chips

May 4, 2006

PLANO, Texas (AP) _ Frito-Lay Inc. says it’s cutting about half the saturated fat from its Lay’s and Ruffles potato chips by switching to sunflower oil for cooking.

The chips are on store shelves in the Northeast and will be rolled out nationally by year end, the company said.

Frito-Lay executive Rocco Papalia said the company was removing nearly 60 million pounds of saturated fat annually from the American diet.

It’s the latest move by the snack giant to create a more healthful image for its products. Frito-Lay removed trans fatty acids, which raise LDL cholesterol, from Lay’s and Ruffles in 2003.

Parent PepsiCo Inc. touts about 100 ``Smart Spot″ products that meet certain nutritional standards.

Plano-based Frito-Lay said it was switching to NuSun sunflower oil in the cooking of the potato chips to increase mono- and polyunsaturated fats.

Lay’s is Frito-Lay’s biggest brand, accounting for more than $2 billion in annual sales.

The company said it plans a full advertising campaign this summer for the chips. Bags will carry a sunflower logo.

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