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Issue Date: Vol. 52, No. 9, September 2012, Posted On: 8/16/2012

Frito-Lay Offers Resources, Recipes To Simplify Gluten-Free Snacking

Tim Sanford
TAGS: vending snacks, vending machines, Frito-Lay, PepisCo, gluten-free Frito-Lay snacks, salty & savory snacks, healthy vending snack, gluten-free recipes, Food Allergy Research and Resource Program, Recipe ReDux, celiac disease, gluten-sensitive, Gluten-Free Girl" Shauna James Ahern

PLANO, TX -- PepsiCo's Frito-Lay North America division has launched a gluten-free recipe section on its corporate website -- fritolay.com -- to help make snacking easier for consumers with celiac disease or gluten sensitivities. The 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.

Gluten is the generic name for several proteins found in cereal grains including wheat, barley, rye and their derivatives. Celiac disease is an autoimmune illness caused by an adverse reaction of the intestinal lining to these proteins, with consequent tissue damage. Gluten sensitivity is an adverse reaction that's not accompanied by tissue damage.

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), enabling ingredients and finished products to be tested for content of less than 20 ppm of gluten to substantiate a "gluten-free" claim. This level is in accordance with the limit specified by the Food and Drug Administration in its 2007 Proposed Rule for Gluten Free Labeling.

Frito-Lay partnered with Recipe ReDux, a network of registered dietitians and healthy food bloggers, to develop appealing recipes for consumers seeking gluten-free options. During National Celiac Disease Awareness Month (May), Frito-Lay sponsored a weeklong recipe challenge inviting Recipe ReDux members to develop gluten-free versions of traditional appetizers and meals usually off limits to the celiac disease and gluten-sensitive communities, made with at least one Frito-Lay gluten-free product. Recipe ReDux members submitted recipes ranging from "Blue Corn Chip Crusted Cauliflower Gratin" through "Chocolate and Potato Chip Cookies" to "Chicken Mexicano with Nectarine-Avocado Salsa."

"We know gluten-free eaters often feel their options are limited," said Danielle Dalheim, registered dietitian and associate principal nutrition scientist for 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."

Frito-Lay also partnered with "Gluten-Free Girl" Shauna James Ahern, to disseminate tips for gluten-free living. Ahern founded the popular online resource "Gluten-Free Girl and The Chef" -- glutenfreegirl.com -- and offers daily recipes and gluten-free lifestyle advice for the celiac disease and gluten-sensitive communities.

Recipes for gluten-free appetizers and meals paired or made with appropriate Frito-Lay snacks can be found online at fritolay.com/recipes. An up-to-date list of products qualified as gluten free can be found at:


Consumers can look for the gluten-free designation on the back of qualifying bags of Frito-Lay snacks in either the form of a gluten free icon or the text, "Gluten Free."

Frito-Lay North America is the $13 billion convenient foods unit of PepsiCo, which reports net revenues of more than $65 billion.

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