Our goal: Continue to refine our food and beverage choices to meet changing consumer needs by reducing sodium, added sugars and saturated fats, and developing a broader portfolio of product choices.

Trends, such as a desire for convenient, functional nutrition, local and natural ingredients, and better-for-you snack and beverage options, have firmly taken hold and will continue to accelerate around the world.

We anticipated these trends early on with the acquisitions of Tropicana and Gatorade, and merger with Quaker Oats, and we have taken significant actions to balance our portfolio of offerings.

For the past five years, we have been working to deliver great-tasting snacks with lower levels of sodium and saturated fats and delicious beverages with fewer or no added sugars.

Human Sustainability in Action

PepsiCo anticipated the increasing focus on health and wellness more than 15 years ago and continues to innovate to provide consumers with a wide variety of choices.


PepsiCo’s Human Sustainability Goals

Reduce the average amount of saturated fats per serving in key global food brands, in key countries, by 15 percent by 2020, against a 2006 baseline.

Reduce the average amount of added sugars per serving in key global beverage brands, in key countries, by 25 percent by 2020, against a 2006 baseline.

Reduce the average amount of sodium per serving in key global food brands, in key countries, by 25 percent by 2020,1 against a 2006 baseline.

1 This goal was reset to 2020 after strategic review of sodium-reduction progress.

Our growing Good-for-You portfolio comprises nutritious food and beverages that include fruits, vegetables, whole grains, low-fat dairy, nuts, seeds and nutrients, with levels of sodium, added sugars and saturated fats that are in line with global dietary recommendations. Also included are offerings that provide a functional benefit, such as addressing the performance needs of athletes.

We have improved the nutritional profile of many of our snacks and beverages. In snacks, we have reduced saturated fats and sodium levels, and we are increasing baked and whole grain offerings. In beverages, we are increasing the number of low- and zero-calorie choices and reducing added sugars.

Our Fun-for-You portfolio includes treats that are enjoyed all over the world, as well as regional, culturally relevant favorites.

Human Sustainability products

We know consumers want great-tasting products, in convenient forms, at prices they can afford.

Our innovation aims to address taste, price and convenience. Every product we create is the result of extensive work in the test kitchen by our chefs, product developers and nutritionists on texture, aroma, taste, form, value and nutrition.

For example, to increase whole grains in the Malaysian diet, Quaker Malaysia introduced Quaker Oats for Rice, which contains seven times more fiber than white rice and three times more than brown rice. Quaker Oats for Rice is specially made to be cooked with rice, a staple of the Malaysian diet, and it is easy to prepare. It is also high in protein, iron, magnesium and vitamin B12.

Quaker has also launched a major protein platform across breakfast and snacks, including Instant Quaker Oatmeal, Soft Baked Bars and Breakfast Shakes. These products offer tasty, wholesome and convenient breakfast and snack options.

In addition, Quaker continues to build on its whole grain platform with new products that satisfy the growing consumer demand for convenient and nutritious grains.

In 2012, PepsiCo introduced Quaker Real Medleys Oatmeal in the United States, pairing Quaker Oats with chunks of real fruit and nuts in a portable and portion-controlled cup.

We are positioning our business to take advantage of the growing health and wellness trend, especially the consumer’s desire for more protein-enhanced or fortified products.

As we continue to develop more offerings that include protein, we are building on our existing expertise and knowledge in yogurt, hummus, oats and nuts.

In other areas, such as sports nutrition, Gatorade and the Gatorade Sports Science Institute continue to study new and innovative ways to help athletes improve performance through proper hydration and nutrition.

In 2013, Gatorade Recover Whey Protein Bars were introduced in the United States to aid muscle recovery after exercise.

In other areas, such as sports nutrition, Gatorade and the Gatorade Sports Science Institute continue to study new and innovative ways to help athletes improve performance through proper hydration and nutrition.

In 2013, Gatorade Recover Whey Protein Bars were introduced in the United States to aid muscle recovery after exercise.

Inspired by the success of Real Medleys Oatmeal, we introduced Quaker Real Medleys Bars and Quaker Real Medleys Cereal in the United States in 2013.

Our joint venture with the Strauss Group has expanded our portfolio of nutritious products with Sabra protein-rich hummus, as well as Sabra spreads, dips and salsa. Sabra all-natural Greek Yogurt Veggie Dips have 67 percent fewer calories and 88 percent less fat than the leading sour cream dips.


In the United States, Tropicana launched three new flavors of Farmstand 100 percent juice that include one serving of fruit and one serving of vegetables per 8 ounces.

Similarly, Naked Juice introduced the Chia Sweet Peach and Chia Cherry Lime flavors, which include chia seeds, often described as a “superfood” rich in omega-3 oils, antioxidants, protein and fiber, as well as the Kale Blazer with green vegetables.

PepsiCo’s Asia Research and Development Center


Accelerating innovation is a PepsiCo priority, and the company's food and beverage innovation center in Shanghai, China is a hub for new, regionally relevant products, packaging and equipment innovation throughout Asia.



In 2009, PepsiCo established ambitious targets for the reduction of sodium, saturated fats and added sugars in our key global brands. We remain steadfastly committed to these goals and believe we will ultimately achieve them despite some challenges affecting our rates of progress.

Saturated Fat
We’ve made progress during the past five years since declaring our ambitious goal of reducing saturated fats in our products. PepsiCo teams in the United States, the United Kingdom, China and Turkey have met our goal of a 15 percent reduction in saturated fats in key global brands in key markets, as compared to the 2006 baseline. We’ve also been an industry leader in eliminating nearly all trans fats from our U.S. product portfolio and many of our global products.

Did you know?

Naked Juice’s “Drink Good. Do Good” campaign donated more than 150,000 pounds of fresh fruits and vegetables to local U.S. communities in 2013.

For this campaign, Naked Juice teamed up with Wholesome Wave, a non-profit organization dedicated to improving access and affordability of produce in undeserved urban and rural communities across America.

On a global average per-serving basis, we have reduced saturated fats by approximately 3 percent compared to the 2006 baseline. In 2013, we removed more than 2,100 metric tons of saturated fats from key global brands in key markets as compared to 2006.

One challenge to meeting our saturated fats reduction goal is higher volume growth in developing and emerging markets where healthier oils are less accessible and more costly, which has slowed progress against our reduction goal. We continue to monitor our progress closely and are aggressively exploring healthier oil options in our developing and emerging markets.

We are seeing tremendous potential to expedite our progress with changes in how we produce our products and the oil we use. For example, in the United States, we have reduced the saturated fats content of Lay’s and Ruffles by 45 percent and 34 percent, respectively, since 2006, by switching from cottonseed oil to a blend of sunflower and other oils.

In addition, we’re exploring new technologies, such as air popping, to provide lower-fat options. In 2013 and early 2014, we successfully created three air-popped potato chip products with the launch of Walkers Pops in the United Kingdom, Smith’s Popped in Australia and Lay’s Air Pops in the United States. Air-popped chips have a crispy and crunchy texture with half the fat of regular potato chips.

These innovations in production, recipes and technology are a testament to our commitment to transformative research and development, as we look to reduce saturated fats in consumers’ diets without compromising the great taste they associate with our products. We believe additional breakthrough innovations are well within our reach in the coming years as we continue to make progress toward our reduction goal for saturated fats.

In 2013, through the introduction of new products, as well as volume shifts for key brands in our portfolio, we removed approximately 402,000 metric tons of added sugars from our total beverage portfolio in North America (United States and Canada) as compared to 2006.

Reducing added sugars in key global brands has continued to be challenging, but we are making progress in places such as Russia, Brazil, Saudi Arabia, the United Kingdom and Canada. In 2013, the United Kingdom launched Trop50 with 50 percent less sugar than regular Tropicana, and Russia launched Lipton Ice Tea with 30 percent less sugar than regular Lipton Ice Tea. PepsiCo Mexico reduced sugar in both Mirinda and Manzanita Sol by 25 percent per serving.

Our commitment to reduce added sugars continues to be challenging because of consumer preference and a global trend away from existing diet sodas. Consumers in many major markets are demanding natural alternatives to low-calorie sweeteners and, as a result, we have accelerated our research and technology investments to address this demand.

Sweeteners naturally low in calories, such as stevia, are becoming increasingly available. For example, Pepsi Next in Australia, France, Canada and the Netherlands is made with stevia, and is a step toward achieving a meaningful reduction in added sugars.

We continue to explore ways to reduce added sugars through flavor modifiers and sweetener alternatives. We believe this research in the coming years will yield new innovation that hold tremendous promise toward meeting consumer desire for tasty beverages and foods that are better for you.

In 2013, we removed nearly 3,900 metric tons of sodium from our total foods portfolio in key global markets compared to our 2006 baseline.

We have made progress on all of our goals. However, we have more work to do to meet our sodium-reduction goal. We believe that we will be successful, but that it will take more time than originally anticipated. As a result, we have extended the deadline to 2020, which is in line with target dates for reductions in saturated fats and added sugars.

We are also committed to supporting the World Health Organization’s (WHO) sodium-reduction strategies called for in the WHO Global Action Plan for the Prevention and Control of Noncommunicable Diseases 2013–2020, and we continue to work toward further sodium reduction in our products.

To that end, we have achieved noteworthy success in sodium reductions in individual markets. For example, in China and the United Kingdom, we already met the 25 percent sodium-reduction target compared to our 2006 baseline. PepsiCo Brazil, Canada, Mexico and Russia have each achieved more than 10 percent sodium reduction in key brands compared to their respective 2006 baselines. These countries have taken the lead globally in our sodium-reduction efforts and set the example for what is possible as we look to leverage our global scale and integrate their best practices.

We continue to prioritize the reduction of sodium in our flavored products and, in 2013, Mexico reduced sodium in six different products across our Cheetos, Doritos, Tostitos and Fritos brands. Sodium reductions in these six products range from 5 to 38 percent.

Since 2011, Saudi Arabia has reduced sodium in 12 products across Lay’s, Cheetos and Tasali potato chips. In Russia, we achieved a 34 percent reduction in the sodium content of Cheetos since 2006. The sodium in Doritos Nacho Cheese was reduced by 31 percent per 40-gram serving as a result of a two-year European research and development project involving two preferred PepsiCo suppliers challenged with developing a new seasoning.

These accomplishments were made possible, in part, through advances in manufacturing technology and innovative recipes that have allowed us to maintain the great flavors our consumers expect while reducing sodium levels in our products. We continue to explore sodium-reduction opportunities with additional investments in research and development to uncover tools and processes that will aid in our efforts.

PepsiCo has taken a number of steps to address hunger and undernutrition. We developed social business models such as Food for Good, and partner with non-governmental organizations and development agencies like the United Nations World Food Programme to increase the availability of affordable nutrition, while combating malnutrition and undernutrition among those most in need.

Food for Good
World Food Programme Africa
Project PeanOat in Mexico

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