PepsiCo's Frito-Lay North America division, Plano, Texas, has added a gluten-free recipe section on its corporate website (www.fritolay.com) to help make snacking easier and more enjoyable for consumers with Celiac disease or gluten sensitivities. The new recipe section features gluten-free recipes that can be paired or made with Frito-Lay's gluten-free snacks, such as Lay's Classic potato chips, Fritos Original corn chips and Tostitos Scoops! tortilla chips.
In May, the company announced a multiyear initiative to validate many of its products as gluten-free, with labeling to follow. Frito-Lay developed a gluten-free validation process with input from the Food Allergy Research and Resource Program (FARRP) 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 level is in accordance with the limit set forth by the Food and Drug Administration (FDA) in its Proposed Rule for Gluten Free Labeling (2007).
"We know gluten-free eaters often feel their options are limited," says Danielle Dalheim, registered dietitian and associate principal nutrition scientist, Frito-Lay North America. “Frito-Lay hopes to bring some deliciousness to gluten-free snacking. We're offering fans a variety of gluten-free recipes and letting them know many of their favorite Frito-Lay snacks can still be a part of a gluten-free lifestyle.