PepsiCo’s Nutritional Strategy and Alignment with Sustainable Development Goals

Product Portfolio Transformation for Enhanced Nutrition

In alignment with Sustainable Development Goal 3 (Good Health and Well-being), PepsiCo is actively transforming its product portfolio by reformulating products to improve their nutritional profile. The strategy focuses on reducing ingredients associated with negative health outcomes, such as added sugars, sodium, and saturated fats, thereby contributing to the global effort to combat non-communicable diseases.

The company’s 2024 progress report indicates significant advancements in this initiative. Key achievements in product reformulation include:

• 67% of the beverage portfolio now features reduced levels of added sugar.
• 77% of convenient food products adhere to the sodium target of less than 1.3mg per calorie.
• 81% of the product portfolio contains less than 1.1g of saturated fat per 100 calories.

This transformation is achieved through a collaborative process involving nutrition scientists, seasoning experts, and culinary chefs. Their combined expertise ensures that nutritional improvements are made without compromising product flavor, making healthier options more accessible and appealing to consumers.

Contribution to Global Health and Sustainable Consumption

PepsiCo’s efforts directly support several key Sustainable Development Goals. The reformulation strategy is a core component of the company’s commitment to SDG 3, aiming to promote healthier lifestyles and reduce premature mortality from non-communicable diseases.

Furthermore, the company’s convenient foods business distributes 69 billion portions of diverse and functional ingredients annually. This initiative aligns with the objectives of SDG 2 (Zero Hunger) by expanding consumer access to a wider variety of nutritional inputs and supporting better dietary choices.

According to company statements, this strategic shift towards healthier products is central to its pep+ (PepsiCo Positive) agenda. By prioritizing the reduction of added sugars, sodium, and saturated fats while expanding choices with functional benefits, the company is advancing SDG 12 (Responsible Consumption and Production). This approach underscores the significant role global brands can play in supporting and encouraging healthier consumer choices on a daily basis, reflecting a positive reception in markets worldwide.

1. Which SDGs are addressed or connected to the issues highlighted in the article?

The following SDGs are connected to the article’s content:

• SDG 2: Zero Hunger

  The article discusses PepsiCo’s efforts to improve the nutritional value of its products by distributing “69 billion portions of diverse ingredients globally” and creating products “enriched with functional ingredients.” This directly relates to improving nutrition, which is a key aspect of ending malnutrition in all its forms, a central theme of SDG 2.

• SDG 3: Good Health and Well-being

  This is the most prominent SDG in the article. The core focus is on public health improvement by reformulating products to reduce ingredients associated with poor health outcomes. The specific targeting of “added sugar, sodium and saturated fats” is a direct action to combat non-communicable diseases (NCDs), which is a major goal under SDG 3.

2. What specific targets under those SDGs can be identified based on the article’s content?

Based on the article, the following specific targets can be identified:

• Target 2.2: End all forms of malnutrition

  This target aims to end malnutrition by addressing the nutritional needs of people. The article connects to this by highlighting PepsiCo’s work in distributing “diverse ingredients” and enriching foods with “functional ingredients.” These actions contribute to providing consumers with better nutritional choices, thereby helping to address forms of malnutrition linked to poor diets.

• Target 3.4: Reduce premature mortality from non-communicable diseases

  This target focuses on reducing mortality from NCDs like heart disease, diabetes, and obesity through prevention. The article’s central theme of reducing added sugars, sodium, and saturated fats in a massive product portfolio is a direct preventative measure. High consumption of these ingredients is a major risk factor for NCDs, so their reduction in widely consumed products directly supports this target.

3. Are there any indicators mentioned or implied in the article that can be used to measure progress towards the identified targets?

Yes, the article provides specific quantitative data that can serve as indicators:

• Indicators for Target 2.2 and 3.4:

  The progress towards creating healthier food options and combating malnutrition can be measured by the company’s internal metrics, which are explicitly stated in the article. These serve as direct indicators of their portfolio transformation:

  • Percentage of the beverage portfolio with reduced added sugar. The article states this is at 67%.
  • Percentage of convenient food products meeting a specific sodium limit. The article states 77% of products are under 1.3mg of sodium per calorie.
  • Percentage of the product portfolio meeting a specific saturated fat limit. The article states 81% of products are below 1.1g of saturated fat per 100 calories.
  • Volume of nutritious food portions distributed. The article mentions 69 billion portions of diverse ingredients are distributed annually.

4. Table of SDGs, Targets, and Indicators

Source: fooddigital.com