What an exciting past few days! I just returned from the Academy of Nutrition and Dietetics (AND) Food and Nutrition Conference and Expo (FNCE) in Philadelphia.
As part of the FNCE Expo, Frito-Lay hosted a booth where we talked about our gluten free program and sampled new product innovation, such as Lay's Kettle Cooked Parmesan & Sun-dried Tomato flavored potato chips and Tostitos Artisan Recipes Baked Three Cheese Queso flavored tortilla chips. We also demonstrated how tortilla chips are made with a display of raw ingredients and by highlighting the simple steps we take to make the chips.
Danielle Dalheim, a fellow registered dietitian at Frito-Lay, also participated in Ketchum’s 3rd Annual Mythbusters Session where she debunked common myths about snack foods. Did you know that one ounce of Lay's Classic potato chips has less sodium than two sheets of graham crackers?
FNCE is always a fun and educational experience, and I look forward to seeing familiar faces each year. Check out some of our photos from the event, and maybe I will see you there next year!