DiGiorno's Gluten-Free Pizza Reformulation: What You Need to Know
DiGiorno's gluten-free pizza previously contained 'gluten-free wheat starch,' which, despite meeting FDA requirements of under 20 parts per million of gluten, caused concern among celiacs and was not suitable for those with a wheat allergy. In 2024, DiGiorno updated their recipe.
The Shift from Wheat Starch to Rice and Tapioca Starches
The most notable change is the removal of gluten-free wheat starch. The new crust now uses rice starch and tapioca starch, eliminating the previous concern for celiacs and making the pizza safe for individuals with wheat allergies.
GFCO Certification: The Gold Standard for Celiacs
In addition to meeting FDA standards, the new DiGiorno gluten-free pizza is GFCO-certified. This independent certification requires products to contain 10 ppm or less of gluten, a stricter standard than the FDA's less than 20 ppm. GFCO certification includes rigorous auditing and testing, providing celiacs with greater confidence in the product's safety from cross-contamination. The GFCO logo on the packaging indicates this third-party verification.
A New Product for a New Audience
DiGiorno's reformulation addresses past concerns and aims to build trust with the celiac community. While GFCO certification minimizes cross-contamination risks through factory audits and testing, those with extreme sensitivity should still be cautious. However, the new approach offers a much safer option than the previous version.
DiGiorno Gluten-Free vs. The Old Formula
| Feature | Old DiGiorno Gluten-Free Pizza (pre-2024) | New DiGiorno Gluten-Free Pizza (post-2024) |
|---|---|---|
| Key Starch Ingredient | Gluten-free wheat starch (rinsed to remove gluten) | Rice starch and tapioca starch |
| FDA Compliance | Meets FDA's <20 ppm standard for gluten | Meets FDA's <20 ppm standard for gluten |
| GFCO Certification | No | Yes, certified to contain <10 ppm gluten |
| Safety for Celiacs | Generally safe, but controversial due to wheat starch | Generally safe, endorsed by GFCO standards |
| Wheat Allergy Friendly | No, contained other wheat proteins | Yes, contains no wheat ingredients |
| Public Reception | Mixed, with many celiacs wary of wheat starch | Positive, with increased trust and sales among celiacs |
The Verdict for Celiacs and a Gluten-Free Lifestyle
The new DiGiorno gluten-free pizza is significantly safer and more reliable for celiacs than its predecessor. The removal of wheat starch and the GFCO certification provide a higher level of assurance, making it a viable option for many on a strict gluten-free diet. It is still crucial to be vigilant and read labels, especially for those with severe sensitivities, as individual tolerances vary. The manufacturer notes they cannot provide specific dietary advice. Overall, the new formulation is a positive development for safe and convenient gluten-free food options.
Final Thoughts on Personal Tolerance
Personal experiences can differ, and other potential allergens like dairy should be considered. Celiacs should always trust their body and make decisions based on their specific needs and tolerance. The new DiGiorno pizza, with its clear certification and ingredient list, is a step towards greater transparency. Checking for the GFCO logo and understanding your limits are key to staying safe.
For more information on GFCO certification, visit the Gluten-Free Certification Organization website.
Conclusion
DiGiorno's reformulated gluten-free pizza, featuring rice and tapioca starch and GFCO certification, is now a reliable option for most celiacs. The removal of gluten-free wheat starch addresses previous concerns and makes the product safe for those with wheat allergies. While the pizza meets rigorous third-party gluten standards (under 10 ppm), individual sensitivity varies, so careful label reading is recommended. This product signifies a positive step in providing safer, more transparent frozen pizza for the celiac community.
