As you may have heard, Frito-Lay recently announced that about half of its products will be made with all-natural ingredients by the end of this year. Available now on shelves nationwide, all Tostitos tortilla chips, Lay’s potato chips and SunChips multigrain snacks are made with all-natural ingredients.
To celebrate its snack chip makeover, live from Times Square in New York City this week Frito-Lay is bringing its Flavor Kitchen to life via a “live” billboard positioned above the Hard Rock CafĂ©. That’s right – real chefs in a virtual test kitchen whipping up tasty recipes that inspired some recent flavors of Frito-Lay chips and new recipes that could become chip flavors in the future.
A few facts about Frito-Lay’s use of all-natural ingredients:
- A whole lot of “no” – No artificial or synthetic ingredients, no artificial flavors, no preservatives and no monosodium glutamate (MSG)
- One big “yes” – Frito-Lay’s products made with all-natural ingredients still offer the great taste you expect from Frito-Lay – the taste you’ve enjoyed for years.
- Real ingredients inspired by real recipes – At the Frito-Lay Flavor Kitchen at its headquarters in Plano, Texas, Frito-Lay’s team of chefs uses real foods and recipes to inspire new flavors of Frito-Lay snacks. For example, the flavor for Lay’s Garden Tomato & Basil potato chips was inspired by a tomato basil sauce that you’d put on pasta or use for dipping bread.
We’d like to invite you to help Frito-Lay celebrate this week too. Even if you can’t be in Times Square to see the Flavor Kitchen live, you can still check out what’s happening in NYC. Tune into www.facebook.com/fritolay for live videostream daily from 11 a.m. – 2 p.m. EDT.
Fans will also have the chance to enter to win Electrolux appliances from the Frito-Lay Facebook page! Now, who wouldn’t love a kitchen makeover? I know I would love a kitchen make-over!!! And, don’t forget to follow Frito-Lay on Twitter (@FritoLay) for real-time updates from Times Square -- and the chance to win free chips throughout the week!
0 comments:
Post a Comment