Frito-Lay announces labeling and gluten-free certification

A multi-year plan to confirm many of their products as gluten-free has been been revealed by PepsiCo’s Frito-Lay North America business, with packaging labeling to follow. Many of the company’s snacks, such Lay’s Classic potato chips and Fritos Original corn chips, are and have always been naturally created without gluten additives since they are made from basic materials like maize or potatoes.

With advice from the Food Allergy Research and Resource Program (FARRP) and the Celiac Disease Foundation (CDF), Frito-Lay has developed a gluten free validation process for testing ingredients and finished products to ensure they contain less than 20 parts per million (ppm) of gluten before making a “gluten free” claim. This quantity complies with the FDA’s limit specified in its proposed rule for gluten-free labeling (2007).

National Celiac Disease Awareness Month occurs every May. Gluten sensitivity, which refers to certain types of proteins found in the major cereal grains wheat, barley, rye, and their derivatives, is what causes celiac disease, a digestive ailment. One of the most widespread hereditary autoimmune diseases in the world, it frequently remains misdiagnosed. Up to 21 million Americans may have some degree of gluten sensitivity, and three million are thought to have celiac disease. The only remedy is a commitment to a gluten-free diet for the rest of one’s life.

The National Foundation for Celiac Awareness (NFCA) and the Celiac Disease Foundation (CDF) are working together with Frito-Lay to inform the public and healthcare professionals about gluten-free alternatives and resources. The creation of instructional content in both English and Spanish, as well as cross-promotion through social media platforms, will be activities through Frito-collaborations. Lay’s

“We are aware that having a gluten sensitivity may be difficult, and getting a diagnosis for yourself or a loved one can be stressful and frustrating. In order for the consumer to have confidence in our claim that our validated products are gluten-free, we are taking the necessary steps to ensure that the ingredients and finished products in our products comply with the proposed standards “the group manager of nutrition science and regulatory affairs for Frito-Lay North America, Kari Hecker Ryan, PhD, RD.

According to Danielle Dalheim, RD, associate principal nutrition scientist for Frito-Lay North America, “We are also proud to be partnering with Celiac Disease Foundation and the National Foundation for Celiac Awareness, as the work they do is so important for those with celiac disease and gluten sensitivities as well as their support systems.” We are dedicated to supporting the work of these two organizations since we are aware that they are the go-to sources for those who are following a medically advised gluten-free diet.

Dedicated to providing services and support regarding celiac disease and gluten sensitivity via programs of awareness, education, advocacy, and research, the Celiac Disease Foundation is a non-profit, volunteer health organization. According to Marilyn Geller, chief executive officer of the Celiac Disease Foundation, “Frito-Lay will make label reading extremely straightforward for gluten sensitive customers when it starts to put its own Gluten Free sign or claim on approved snack goods.” “We applaud Frito-Lay for supporting our aim to enhance awareness and the rate of diagnosis,” the statement reads.

Shopping for gluten-free food may occasionally be stressful, particularly for individuals who have just received a diagnosis, according to Alice Bast, president of the National Foundation for Celiac Awareness. “When recognized products that are already in the cupboard commit to becoming gluten free, the switch to a gluten-free diet is made easier. We applaud Frito-efforts Lay’s to give its customers access to clear information, and we hope that additional national companies will follow suit.” The NFCA offers a number of services to both consumers and professionals through its extensive website, including free webinars, culinary videos, and downloadable manuals.

Frito-Lay is putting a “GF” emblem and/or a statement on eligible goods’ packaging to indicate that they are gluten-free. Packaging changes are being implemented gradually and may take some time. Visit the Frito-Lay website for the most current information on items that are gluten free.

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