PepsiCo has painstakingly modified its traditional Doritos recipe to make them HFSS-compliant.
Its trio of core flavours – Tangy Cheese, Chilli Heatwave, and Cool Original – now feature more corn, tweaked seasoning and, with some fine-tuning to the traditional cooking process, PepsiCo has promised “the crunchiest Doritos yet”.
Significantly, the enhanced recipe also reduces the amount of salt and fat by 24 percent and 15 percent respectively when compared with the previous technique, and moves to non-HFSS classification.
Robert Lowery, R&D Senior Director, UK Foods at PepsiCo, said the new-generation chips had received the “seal of approval in consumer testing”, adding: “Our teams have spent years mastering the art of cooking up delicious tortilla chips and this recipe is the culmination of all their hard work to perfect the trademark Doritos crunch.”
The innovation was made possible by the company’s recent £13 million investment in its Coventry site, which has been the home of Doritos since the brand first launched in the UK 30 years ago.
The investment has facilitated the replacement of a manufacturing line to enable changes to each stage of the production process – from corn washing and milling, to cutting and cooking – redesigned to make the crunchier, more substantial chips.
The products started landing on supermarket shelves last week and will be rolling out nationwide in the coming weeks.
