Lay's Potato Chips, the World's Favorite Snack Chip, Goes Gourmet!

New Lay's Bistro Gourmet Potato Chips Add Crunch & Unique Blend

Of Seasonings for the Ultimate Premium Potato Chip!

* * * *

Frito-Lay Collaborates With Culinary Institute of America to Develop

Innovative Flavor Combinations for Peak Summertime Chip Consumption



Apr 12, 2001, 01:00 ET from Frito-Lay, Inc.

    PLANO, Texas, April 12 /PRNewswire/ -- Frito-Lay, Inc. announced today the
 national launch of Lay's Bistro Gourmet, the world's first premium potato chip
 that adds crunch and a unique blend of seasonings -- all from Lay's, the
 world's favorite potato chip brand.
     In the development of this gourmet potato chip, the latest culinary trends
 were matched with the expected great taste and irresistibility of Lay's Potato
 Chips to create the ultimate premium potato chip.  With state-of-the-art
 technology, the company matches bold, unique seasonings with one of the
 world's most innovative textures to create this premium potato chip, Lay's
 Bistro Gourmet.
     Lay's Bistro Gourmet Potato Chips will be available in four varieties:
 Bistro Classic, Sharp Cheddar & Jalapeno, Roasted Garlic & Herb, and Applewood
 BBQ & Smoked Cheddar.  The four varieties will be available in take home 9 oz
 packages ($2.59) with Lay's Bistro Gourmet Applewood BBQ & Smoked Cheddar and
 Lay's Bistro Gourmet Sharp Cheddar & Jalapeno also available in single serve
 2.5 oz packages ($0.99).  These premium potato chips will be launched
 nationally in late April.
     During the development of Lay's Bistro Gourmet, Frito-Lay expert food
 scientists reported that the proprietary Bistro Gourmet potatoes are sliced
 slightly thicker than regular potato chips.  The slices are then carefully
 marinated before frying to increase the crunch in the unique texture.  Next,
 the potato chips are fried and then dried in preparation for seasoning.
 Finally, these premium potato chips are seasoned twice while still warm.
     Lay's Bistro Gourmet was developed in collaboration with one of the
 world's finest culinary institutions, the Culinary Institute of America based
 in Hyde Park, NY.
     A company team of seasoning experts and food scientists spent two days
 with chefs and students of the Culinary Institute of America (CIA) to identify
 300 flavor profiles -- from Tandoori Chicken and Asian Curry to Caramelized
 Vidalia Onion and Blue Cheese/Tabasco/Celery Seed.
     The intent of each flavor profile was to leverage the country's most
 innovative and popular seasonings, to taste great on a potato chip and yet
 still to have mainstream appeal.  CIA chefs and students brought a number of
 concepts to life by developing flavored infusion oils, dips and dry seasonings
 to demonstrate the flavor profiles.  After testing the 300 flavor combinations
 and conducting research with more that 400 consumers, Frito-Lay selected the
 four Lay's Bistro Gourmet varieties:
 
     Bistro Classic
     --  Lightly seasoned with a hint of garlic, fresh ground pepper
 
     Roasted Garlic & Herb
     --  Savory combination of lightly roasted garlic, rosemary and thyme
 
     Applewood BBQ & Smoked Cheddar
     --  Smoky, sweet barbeque flavor with a hint of smoked cheddar
 
     Sharp Cheddar & Jalapeno
     --  Spicy blend of sharp cheddar cheese with a kick of jalapeno peppers
 
     This Frito-Lay move to introduce this unique premium potato chip comes as
 the industry enters the peak summertime potato chip selling season when weekly
 sales rise nearly 20 percent higher than the rest of the year for Americans'
 top salty snack choice.  The week before Memorial Day through Labor Day
 Weekend, Frito-Lay will make more than 375 million pounds of Lay's and Ruffles
 brand potato chips -- or more than 1.5 billion bags of chips.  For the new
 Lay's Bistro Gourmet Potato Chips, the company expects to use nearly
 14 million pounds of potatoes and sell more than 80 million bags during the
 summertime peak season.
 
     Culinary Institute of America
     The Culinary Institute of America is an independent, not-for-profit
 college offering bachelor and associate degree in culinary arts and baking and
 pastry arts.  It is the only residential college in the world devoted entirely
 to culinary education.  Founded in 1946, the Culinary Institute of America is
 based in Poughkeepsie, NY.
 
     Frito-Lay, Inc.
     Frito-Lay, Inc, which is headquartered in Plano, TX, is the $11 billion
 snack food division of PepsiCo, Inc., which is headquartered in Purchase, NY.
 Frito-Lay is the market leader in half of the world's top 10 snack chip
 markets with operations in 40 countries and a family of global, multi-billion-
 dollar brands including Lay's Potato Chips, Ruffles Potato Chips, Doritos
 Tortilla Chips, Tostitos Tortilla Chips and Cheetos Cheese-Flavored Snacks.
 
 

SOURCE Frito-Lay, Inc.
    PLANO, Texas, April 12 /PRNewswire/ -- Frito-Lay, Inc. announced today the
 national launch of Lay's Bistro Gourmet, the world's first premium potato chip
 that adds crunch and a unique blend of seasonings -- all from Lay's, the
 world's favorite potato chip brand.
     In the development of this gourmet potato chip, the latest culinary trends
 were matched with the expected great taste and irresistibility of Lay's Potato
 Chips to create the ultimate premium potato chip.  With state-of-the-art
 technology, the company matches bold, unique seasonings with one of the
 world's most innovative textures to create this premium potato chip, Lay's
 Bistro Gourmet.
     Lay's Bistro Gourmet Potato Chips will be available in four varieties:
 Bistro Classic, Sharp Cheddar & Jalapeno, Roasted Garlic & Herb, and Applewood
 BBQ & Smoked Cheddar.  The four varieties will be available in take home 9 oz
 packages ($2.59) with Lay's Bistro Gourmet Applewood BBQ & Smoked Cheddar and
 Lay's Bistro Gourmet Sharp Cheddar & Jalapeno also available in single serve
 2.5 oz packages ($0.99).  These premium potato chips will be launched
 nationally in late April.
     During the development of Lay's Bistro Gourmet, Frito-Lay expert food
 scientists reported that the proprietary Bistro Gourmet potatoes are sliced
 slightly thicker than regular potato chips.  The slices are then carefully
 marinated before frying to increase the crunch in the unique texture.  Next,
 the potato chips are fried and then dried in preparation for seasoning.
 Finally, these premium potato chips are seasoned twice while still warm.
     Lay's Bistro Gourmet was developed in collaboration with one of the
 world's finest culinary institutions, the Culinary Institute of America based
 in Hyde Park, NY.
     A company team of seasoning experts and food scientists spent two days
 with chefs and students of the Culinary Institute of America (CIA) to identify
 300 flavor profiles -- from Tandoori Chicken and Asian Curry to Caramelized
 Vidalia Onion and Blue Cheese/Tabasco/Celery Seed.
     The intent of each flavor profile was to leverage the country's most
 innovative and popular seasonings, to taste great on a potato chip and yet
 still to have mainstream appeal.  CIA chefs and students brought a number of
 concepts to life by developing flavored infusion oils, dips and dry seasonings
 to demonstrate the flavor profiles.  After testing the 300 flavor combinations
 and conducting research with more that 400 consumers, Frito-Lay selected the
 four Lay's Bistro Gourmet varieties:
 
     Bistro Classic
     --  Lightly seasoned with a hint of garlic, fresh ground pepper
 
     Roasted Garlic & Herb
     --  Savory combination of lightly roasted garlic, rosemary and thyme
 
     Applewood BBQ & Smoked Cheddar
     --  Smoky, sweet barbeque flavor with a hint of smoked cheddar
 
     Sharp Cheddar & Jalapeno
     --  Spicy blend of sharp cheddar cheese with a kick of jalapeno peppers
 
     This Frito-Lay move to introduce this unique premium potato chip comes as
 the industry enters the peak summertime potato chip selling season when weekly
 sales rise nearly 20 percent higher than the rest of the year for Americans'
 top salty snack choice.  The week before Memorial Day through Labor Day
 Weekend, Frito-Lay will make more than 375 million pounds of Lay's and Ruffles
 brand potato chips -- or more than 1.5 billion bags of chips.  For the new
 Lay's Bistro Gourmet Potato Chips, the company expects to use nearly
 14 million pounds of potatoes and sell more than 80 million bags during the
 summertime peak season.
 
     Culinary Institute of America
     The Culinary Institute of America is an independent, not-for-profit
 college offering bachelor and associate degree in culinary arts and baking and
 pastry arts.  It is the only residential college in the world devoted entirely
 to culinary education.  Founded in 1946, the Culinary Institute of America is
 based in Poughkeepsie, NY.
 
     Frito-Lay, Inc.
     Frito-Lay, Inc, which is headquartered in Plano, TX, is the $11 billion
 snack food division of PepsiCo, Inc., which is headquartered in Purchase, NY.
 Frito-Lay is the market leader in half of the world's top 10 snack chip
 markets with operations in 40 countries and a family of global, multi-billion-
 dollar brands including Lay's Potato Chips, Ruffles Potato Chips, Doritos
 Tortilla Chips, Tostitos Tortilla Chips and Cheetos Cheese-Flavored Snacks.
 
 SOURCE  Frito-Lay, Inc.