Displaying all posts from: May, 2011

PepsiCo in the New Yorker

Last week, the New Yorker profiled PepsiCo. The author, John Seabrook met with several of the bloggers you may know from Food Frontiers: Mehmood Khan, Derek Yach, Greg Yep, Jonathan McIntyre, and George Mensah. There is also an accompanying podcast with the author. The article touches on a variety of PepsiCo’s innovations and R&D capabilities, including sodium. “What we discovered is that people actually taste only about twenty to twenty-five per cent of the salt we put on our chips. They swallow the rest of it without tasting it,” says Mehmood Khan in       the article. But, as the article says, reducing the amount of salt changed what flavorists call “the taste curve”—the sudden spike of saltiness on the tongue, followed by a tingling around the sides of the        mouth. So Mehmood asked, “was there a different kind of salt crystal that would produce the... Read more

PepsiCo on NPR: PepsiCo aims to chip away at sodium content with Crystal Salt

We’ve talked a lot about sodium here on Food Frontiers. Last week, a reporter from NPR’s Marketplace came to PepsiCo and met with Mehmood Khan and Greg Yep and tried some of our chips that use Crystal Salt. Check out the full report and audio link to the segment and let us know what you think! Read more