Pringles POTATOES - Kellogg's Nutrition · Pringles is POTATOES Pringles are packed in their iconic...
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Grown on family-owned farms in Canada, Idaho, Oregon and Washington, Russet and Alturas potatoes are planted in April and harvested in September. Our potato flakers select the highest quality potatoes to clean, prepare and dehydrate into potato flakes. FLAKING COOKING MIXING The dough pieces are cooked in sunflower and/or corn oil. Potato flakes are mixed with corn and wheat flour, along with water to form a dough sheet. Herman Wenzler is a Senior Scientist at WKKI who has spent 16 years with Kellogg. As part of Herman’s work, he helps identify opportunities for Kellogg, suppliers and farmers to increase yields, reduce food losses, secure high quality and safe foods and increase the sustainability of Pringles from farm to kitchen. It helps to have plant experts in the organization like Herman who help guide suppliers and farmers toward continuous improvement in the responsible sourcing of our potatoes. months to grow, hours to cook… Pringles are proudly made and packaged in Jackson, TN ®,™, © 2016 Kellogg NA Co. *Per PIQET© SEASONING The crisps are sprayed with oil to help them cool and passed under a curtain of powdered seasoning. PACKAGING SHAPING From the dough sheet, our famous “saddle-shaped” crisps are cut. The main ingredient in Pringles is POTATOES Pringles are packed in their iconic cans which are sealed air tight to enhance freshness and fun! GROW. MAKE. ENJOY. Since 2003, our packaging partner, Sonoco, has achieved a double-digit percent reduction by weight for our most popular Pringles can. As a result, the production of the Pringles can uses 23% less water, generates 17% less greenhouse gas (GHG) emissions and 16% less waste.* Pictured below are many of the global team members involved in Pringles package improvements.
Transcript of Pringles POTATOES - Kellogg's Nutrition · Pringles is POTATOES Pringles are packed in their iconic...
Grown on family-owned farmsin Canada, Idaho, Oregon andWashington, Russet and Alturas potatoes are planted in April and harvested in September.
Our potato �akers select the highest quality potatoes to clean, prepare and dehydrate into potato �akes.
FLAKING
COOKING
MIXING
The dough pieces are cooked in sun�ower and/or corn oil.
Potato �akes are mixed with corn and wheat �our, along with
water to form a dough sheet.
Herman Wenzler is a Senior Scientist at WKKI who has spent16 years with Kellogg.
As part of Herman’s work, hehelps identify opportunities for Kellogg, suppliers and farmers to increase yields, reduce food losses, secure high quality and safe foods and increase the sustainability of Pringles from farm to kitchen.
It helps to have plant expertsin the organization like Herman who help guide suppliers and
farmers toward continuousimprovement inthe responsible sourcing of our potatoes.
months to grow, hours to cook…
Pringles are proudly made and packaged inJackson, TN
®,™, © 2016 Kellogg NA Co.*Per PIQET©
SEASONINGThe crisps are sprayed with oil to help them cool and passed under a curtain of powdered seasoning.
PACKAGING
SHAPINGFrom the dough sheet, our famous “saddle-shaped” crisps are cut.
The main ingredient in Pringles is
POTATOES
Pringles are packed in their iconic cans which are sealed
air tight to enhance freshness and fun!
GROW. MAKE. ENJOY.
Since 2003, our packaging partner, Sonoco, has achieved
a double-digit percent reduction by weight for our most popular Pringles can.
As a result, the production of the Pringles can uses 23% less
water, generates 17% less greenhouse gas (GHG)
emissions and 16%less waste.*
Pictured below are many of the global team members involved in Pringles package improvements.
