My previous posts have highlighted the fun and excitement of a healthy living weekend in Chicago. Ironically, Friday was spent far from Chicago in Beloit, Wisconsin where I toured the Frito-Lay Plant.
I know what you’re thinking. A Frito-Lay Tour during the Healthy Living Summit? It seems counterintuitive. I must say, I am inclined to agree; however, Frito-Lay sponsored our event and invited us to tour the facility. They recently began a campaign to promote smart and sensible snacking habits. I decided to attend, listen to the Frito-Lay message, and formulate my opinion at the end.
The tour began with a bus ride – a long bus ride! The trip from Chicago to Beloit was slightly longer than expected. No worries! We kept ourselves entertained.
Caitlin organized a mean game of CatchPhrase – I lost! – and the fine folks from Frito-Lay offered us plenty of travel snacks.
I loved tasting a couple of the new regional flavors – Tangy Carolina BBQ and Garden Tomato & Basil. The Tangy Carolina BBQ was quite a crowd-pleaser. The flavor was inspired by a classic pulled pork sandwich. Three hours on a bus had us begging for more!
By the time we arrived at the plant, I was anxious to get started.
The tour began with a quick presentation and some fun Frito-Lay facts.
- Frito-Lay products contain three simple ingredients – corn/potatoes, oil, salt.
- The Beloit, WI plant became LEED Gold Certified in 2010.
- 4-5 potatoes go into every 10 oz. bag of chips.
- Sun Chips are made in CA with energy produced from the sun.
- Frito-Lay is making significant strides to reduce energy consumption and increase sustainability.
Then it was time to to get down to the nitty-gritty!
Rockin’ the FFF – Frito Factory Fashions – how cute! The plant had strict guidelines regarding clothing, jewelry, and hair. I wore my hairnet and goggles with pride.
Our large group was divided into smaller groups for touring. My group started in packaging where Amy walked us through the process. We saw snacks go from the line to the bag to the box in seconds. The whole process requires no human intervention. I was amazed by the engineering behind all of the automated equipment.
Frito-Lay has so many boxes stacked for shipping. They use each corrugated box ten times before sending it to the recycling center. Nice!
But I really wanted to see the chips! Luckily, that was our next stop. We walked through the plant to see potatoes become chips and corn become Cheetos or Fritos.
Nick gave us a hands-on lesson in making Tostitos – one of my personal favorites! It was really hot on the plant floor. When making the snacks, the facility must be kept warm and humid to maintain freshness. I normally associate heat with stale chips, so I found this interesting.
And fresh they were! We tasted Frito’s classics hot off the belt.
The Flaming Hot Cheetos were my personal favorite. They tasted great…but three simple ingredients? I don’t think so. Many Frito-Lay snacks have three simple ingredients, but it’s important to remember that some interesting additives go into the flavorings of a Frito-Lay snack.
Frito-Lay sent us home ended the tour with lots of swag. We were quite the troop boarding the El in Chicago with our jam-packed snack bags.
And now….the moment you’ve all been waiting for…
My opinion!
Here’s the thing…chips are still chips. They pair well with burgers and sandwiches. They’re fun to crunch. They’re fun to dip. A sensible snack? In most cases, no. I would not choose chips over fruit, nuts, or yogurt. They are not filling or fueling.
If you do want a chip, Frito-Lay has some tasty, classic options. Remember to read the ingredients lists and nutrition labels to determine the best munchies for you.
Lucy loves Smartfood.
Have you ever been on a factory tour? Regardless of the product, I love to see how something is made. Such an interesting process!
Do you purchase Frito-Lay products? While I am not anti-Frito-Lay, I will probably always lend my support to local, small businesses when purchasing treats.
