Why are Lays not gluten-free?

Lays potato chips, produced by PepsiCo’s Frito-Lay division, are one of the most popular snack foods in the world. However, unlike many other chips and crisps, Lays are not certified gluten-free. This causes frustration for people with celiac disease or non-celiac gluten sensitivity who wish to enjoy this iconic snack. In this article, we will explore the reasons why Lays contain gluten and are not labeled gluten-free.

What is gluten?

Gluten is a general name for the proteins found in wheat, rye, barley and triticale. It acts as a glue that helps foods maintain their shape, acting as a binding agent. For most people, gluten does not cause any issues. However, for those with celiac disease or non-celiac gluten sensitivity, gluten triggers an autoimmune response that damages the small intestine. This damage makes it difficult for the body to absorb nutrients, leading to an array of gastrointestinal and other symptoms. For those with celiac disease or gluten sensitivity, a gluten-free diet is the only treatment.

Why are most potato chips not gluten-free?

Potatoes themselves naturally do not contain gluten. However, most mass-market potato chips, including Lays, are produced in facilities that also process wheat ingredients. This means there is a high risk of cross-contamination. Most chips are also flavored and include additional ingredients beyond just potatoes, oil and salt. These extra ingredients may contain gluten.

Lays Potato Chips Ingredients

An analysis of the ingredients in classic Lays potato chips provides insight into why they contain gluten:

Potatoes

The primary ingredient in Lays is potatoes. Potatoes themselves do not contain gluten. However, potatoes are one of the crops most susceptible to cross-contamination with gluten because they are part of the root vegetable family along with wheat. Unless rigorous controls are in place, wheat flour can easily contaminate potatoes during harvesting, storage and processing.

Vegetable oils

Lays are fried in a blend of vegetable oils including sunflower, corn and/or canola oil. These oils are inherently gluten-free. However, manufacturers must ensure equipment and containers used for storage and transport of these oils are not contaminated by wheat-based residues.

Salt

Table salt is gluten-free. However, many seasoning blends labeled as “salt” contain anti-caking agents that can introduce gluten, such as wheat starch. Lays uses ordinary table salt without anticaking agents.

Dextrose

Lays contain dextrose, a type of glucose derived from corn starch. Dextrose is gluten-free when made from corn. However, dextrose can also be derived from wheat. Manufacturing processes must prevent cross-contamination.

Monosodium Glutamate (MSG)

MSG is commonly made from beet molasses or sugar cane. These are gluten-free sources. However, MSG can also be made from wheat protein. Lays does not specify the source of MSG used in their chips.

Maltodextrin

Maltodextrin is a food additive used as a thickener and filler. It is most commonly made from corn, rice or potato starch, which are gluten-free. But it can also derive from wheat. Lays does not disclose the source of maltodextrin used in their chips.

Modified Potato Starch

This ingredient is made from potato starch. Potato starch is naturally gluten-free. The modification process should not introduce any gluten.

Corn Starch

Corn starch is a gluten-free thickener and stabilizer made from corn.

Soybean oil

Like other vegetable oils, soybean oil is inherently gluten-free. Proper sourcing and manufacturing processes must ensure no cross-contamination occurs.

Cheese & Onion Powder

These flavoring ingredients likely contain dairy as well as anti-caking agents that may introduce gluten.

Artificial Flavors

The source of artificial flavors is not disclosed. These proprietary flavor blends can sometimes contain gluten.

Why Lays Are Not Labeled Gluten-Free

Based on an analysis of the ingredients, there are several reasons why Lays potato chips are not certified or labeled as gluten-free:

Cross-contamination risks in processing

Lays potato chips are produced in facilities that also process wheat-based foods and ingredients. Even though potatoes themselves do not contain gluten, cross-contamination is extremely likely during production processes like frying, seasoning and packaging. Strict sanitation protocols and employee training are required to prevent gluten cross-contact, which Lays facilities may lack.

Potential gluten sources in added ingredients

Several of the added ingredients in Lays, especially the seasoning blends, artificial flavors and starch-based ingredients, have the potential to introduce gluten into the final chips depending on their source and processing. Lays does not disclose the gluten-free status of these additives.

No voluntary gluten-free certification

Lays potato chips are not certified gluten-free by any third-party organization like GFCO or NSF. These independent certifications require rigorous testing and audits to verify less than 10-20ppm of gluten in products labeled gluten-free. Lays chips have not gone through this voluntary certification process.

Advisory allergen labeling lacking

Lays chips do not include any precautionary allergen labeling, such as “Made in a facility that also processes wheat ingredients.” This type of advisory statement provides a warning to gluten-sensitive consumers but is not required by law.

No obligation to label gluten content

Legally, food manufacturers only need to disclose the 8 major allergens (wheat, soy, milk etc.) in the ingredients list. There is no requirement to label the exact gluten content or test for cross-contamination with products like potato chips.

Precautions for Gluten-Sensitive Consumers

Given the high likelihood of gluten exposure, Lays potato chips should be avoided by those with celiac disease or gluten sensitivity:

Look for certified gluten-free chips

Many other brands of potato chips and crisps voluntarily get certified gluten-free by GFCO, NSF or other auditors. These certified options are safest for gluten-free diets.

Contact manufacturer

Reach out to Frito-Lay’s customer service to ask about their manufacturing processes and possibility of gluten cross-contact. However, they are unlikely to guarantee no contamination.

Avoid flavored chips

Lays Original chips have fewer risky ingredients than flavored varieties. However, gluten contamination can still occur.

Check for allergen labeling

Look for precautionary statements like “made in a facility…” or “may contain wheat” to evaluate potential gluten risks.

Consume chips at your own risk

There is no way to definitively confirm if Lays contain gluten below 20ppm. Those highly sensitive should avoid consuming them.

Lays Gluten-Free Status in Other Countries

The gluten-free status of Lays can vary depending on the country:

United Kingdom

Walkers, the UK version of Lays, states on their website that a minority of their chips are gluten-free to <20ppm. Consumers must check labels.

Australia

Smith’s, the Lays brand in Australia, advises consumers to check labels as some flavors are gluten-free while others are not.

Canada

Canadian Lays may be produced in different facilities than US products. Some varieties are labeled gluten-free while others simply say “May contain wheat.”

Country Lays Gluten-Free Status
United States Not gluten-free
United Kingdom Some varieties gluten-free
Australia Some varieties gluten-free
Canada Some varieties gluten-free

contacting Frito-Lay about Gluten-Free Status

The most definitive way to determine if Lays chips contain gluten is to directly ask the manufacturer, Frito-Lay:

Call their Consumer Relations department

1-800-352-4477
Hours: 9am-5pm CST

Initiate a live chat on their website

Agents available 24/7 to chat at FritoLay.com

Email a question

[email protected]

Check their social media pages

The @Fritolay Twitter or Frito-Lay Facebook page may provide helpful responses. You can also tweet questions directly.

Submit an online inquiry

Use their contact form at https://www.fritolay.com/contact-us

Write a letter

Frito-Lay Consumer Relations
P.O. Box 660634
Dallas, TX 75266-0634

Petitioning Frito-Lay to Label for Gluten

If Lays will not volunteer gluten-free labeling, consumers can petition Frito-Lay to disclose gluten and allergen information:

Start a petition

Petitions on Change.org and similar sites raise public awareness and pressure on brands.

Propose new labeling standards

Write to the FDA Division of Food Labeling and Standards with label recommendations.

Contact allergy associations

Work with celiac disease and allergy organizations to advocate for improved food labeling.

Boycott or protest

Refusing to buy Lays chips until they add gluten labeling can signal customer priorities.

Share on social media

Post your labeling requests on Twitter, Facebook and Instagram to spread the word. Be sure to tag @Fritolay.

Start an email/call campaign

Rally support to flood Frito-Lay with requests to add gluten information to packaging.

Should Frito-Lay Make Some Chips Gluten-Free?

Frito-Lay has received criticism from gluten-sensitive customers for failing to confirm the gluten status of Lays potato chips. Some consumers argue Frito-Lay should accommodate dietary needs by making some chips gluten-free. But this raises logistical and financial considerations for the manufacturer.

Benefits of offering gluten-free options

– Opens Lays up to a new demographic of customers

– Builds brand loyalty among those with dietary restrictions

– Caters to the fast-growing gluten-free market, estimated at $8 billion

– Helps customers with celiac disease or gluten intolerance enjoy an iconic snack

Hurdles to producing gluten-free chips

– Requires separate manufacturing facilities and equipment to prevent cross-contact

– More expensive potatoes, oils and seasonings needed to guarantee gluten-free

– Complex employee training to avoid contamination during production

– Gluten-free certification involves regular facility audits and product testing

– Packaging changes and marketing campaigns costly to launch new offerings

– Risk of trace amounts of gluten sneaking in and triggering reactions

Potential solutions

Dedicated production lines

Frito-Lay could designate certain facilities or lines as gluten-free to prevent cross-contact issues.

Contract gluten-free manufacturing

Partner with a dedicated gluten-free co-packer to produce some Lays chip varieties offsite.

Start a gluten-free sub-brand

Launch a new sister brand with entirely gluten-free flavors and production.

clearly label for gluten content

Disclose which flavors “May contain gluten” vs. “Made in a gluten-free facility.”

Conclusion

In summary, Lays potato chips contain trace levels of gluten mainly due to risk of cross-contamination during processing as well as potentially gluten-containing ingredients. Without voluntary certification or clearly labeled allergen information, Lays cannot be considered gluten-free. Those with celiac disease or gluten sensitivity should avoid consuming them or contact Frito-Lay directly to inquire about gluten testing protocols. While producing dedicated gluten-free flavors would require major investments, Frito-Lay faces growing pressure to accommodate gluten-free diets. More transparent gluten labeling on all Lays packaging could be an important first step. By working collaboratively with customers, health advocates and groups like Celiac Disease Foundation, Frito-Lay has an opportunity to become a leader in gluten safety and meet evolving consumer needs.

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