New Non-HFSS lines from Pringles

Over several years, the Pringles core range has made significant nutrition improvements with a 25% reduction in salt¹ and a 70% reduction in saturated fat² across the range. In 2024, Pringles launched HOT!, a hot twist on a classic snack, with the same iconic crunch and famous ‘hyperbolic paraboloid’ shape consumers know and love, with less salt. Four of the five HOT! lines are non-HFSS; and the range contains on average 27% more fibre, 20% more protein and 52% less saturated fat and 47% less salt than the previous Pringles spicy range, Pringles Sizzl’n.

The delicious range launched into the UK with all four of the non-HFSS recipes: Kickin’ Sour Cream, Smokin’ BBQ Ribs, Flamin’ Cheese and Mexican Chilli & Lime, designed to appeal to those that crave something a little hotter than your everyday chip and love nothing more than the kick of chilli to spice up snacking.

A key challenge on the project was achieving the iconic Pringles flavours with a recipe that was much lower in salt. This presented two hurdles – firstly, the seasoning blends required intense research and consumer testing to ensure they met consumer expectations to deliver great taste, whilst being lower in salt. Secondly, Pringles’ food development experts altered the process used to make the iconic Pringles chip by giving the salty perception via the seasoning blend vs adding salt. This also involved software changes to adapt the production line.

Since the launch in Q1 2024, Pringles HOT! has delivered £4.2m of retail value sales and appeals to different consumer to the Pringles brand, over indexing with pre-family and empty nester demographics.

¹ Average salt reduction across Pringles Original, Sour Cream and Onion, SPR, HPR, BBQ, H&S since 2018
² 70% reduction in saturated fat since the 1990’s