Food Safety
TECH FLASH

Frito-Lay to validate and label gluten-free products

May 25, 2012
/ Print / Reprints /
ShareMore
/ Text Size+
Frito-Lay Gluten Free
Frito-Lay announced an initiative to validate and label products as gluten free. Source: Frito-Lay NA.

PepsiCo’s Frito-Lay North America division has launched a multi-year initiative to validate many of its products as gluten free, with package labeling to follow. Since many of the company’s snacks, such as Lay’s Classic potato chips and Fritos Original corn chips are made from simple ingredients like corn or potatoes, they are naturally made without gluten ingredients. While gluten is found in most grains, people with gluten sensitivities—such as Celiac disease—are particularly affected by gluten from wheat, barley and rye.

Frito-Lay, therefore, is not removing gluten from products, but has developed a gluten-free validation process with input from the Food Allergy Research and Resource Program (FARRP) and the Celiac Disease Foundation (CDF) 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 FDA in its Proposed Rule for Gluten Free Labeling (2007).

The gluten-free claim that Frito-Lay is adding to qualified products appears in the form of a “GF” icon and/or a statement on the back of the bag. The processor indicates changes to packaging are being phased in, but will take some time until all qualified products sport new labels. For an up-to-date listing of applicable Frito-Lay gluten-free products, visit the processor’s website.

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

Food Engineering

FE October 2014 Cover

2014 October

The October 2014 issue of Food Engineering explores companies that have successfully grappled with "the new business reality" and are coming to terms with it being here to stay. Also, read about the work going on behind the scenes to keep FSMA on track.

Table Of Contents Subscribe

FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
View Results Poll Archive

THE FOOD ENGINEERING STORE

Food-Authentication-Flyer-(.gif
Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +

Food Master

Food Master Cover 2014Food Master 2014 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit www.foodmaster.com to learn more.