The process ensures that the products 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).
Frito-Lay North America nutrition science and regulatory affairs group manager Kari Hecker Ryan said the company understands that living with gluten sensitivities can present some challenges and confusion.
"We are doing our due diligence to ensure that our validated products comply with the proposed standards by testing ingredients and finished products, so the shopper can trust our gluten free claim," Ryan added.
Celiac disease is a digestive disorder caused due to intolerance to gluten, a generic name for certain types of proteins contained in the common cereal grains wheat, barley, rye and their derivatives. It is that estimated that three million Americans have celiac disease.
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. Changes to packaging are being phased in and can take some time, the company noted.
