In May, the company announced a multi-year initiative to validate many of their 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 FDA in its Proposed Rule for Gluten Free Labeling (2007).
To offer its gluten free fans delicious recipes that include ingredients everyone will enjoy, Frito-Lay partnered with Recipe ReDux, a network of registered dietitians and healthy food bloggers. During National Celiac Disease Awareness Month in May, Frito-Lay sponsored a week-long recipe challenge asking Recipe ReDux members to develop gluten free versions of traditional appetizers and meals usually off limits to the Celiac Disease and gluten sensitive communities, and that incorporate at least one of Frito-Lay's gluten free products. Recipe ReDux members submitted mouth-watering recipes ranging from 'Blue Corn Chip Crusted Cauliflower Gratin' to 'Chocolate and Potato Chip Cookies' to 'Chicken Mexicano with Nectarine-Avocado Salsa.'
"We know gluten-free eaters often feel their options are limited. 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," said Danielle Dalheim, registered dietitian and associate principal nutrition scientist, Frito-Lay North America.