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Tricia Thompson, MS, RD

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Testing Food for Gluten

Standards for testing food for gluten: Issues that need addressing

We all know that food labeled gluten-free should be tested for gluten. Some of us are familiar with the tests that should be used to assess gluten content. But most of us don’t know how tricky it actually is to

Tricia Thompson August 6, 2012 Testing Food for Gluten Read more

Beer: Why it is so hard to assess fermented and hydrolyzed products for gluten

Both the Food and Drug Administration (FDA)  and the Alcohol and Tobacco Tax and Trade Bureau (TTB) appear to be on the same page when it comes to assessing the gluten content of fermented or hydrolyzed foods. The FDA writes

Tricia Thompson July 24, 2012 Testing Food for Gluten Read more

Lateral Flow Devices: Should Manufacturers & Consumers Use Them to Test for Gluten

Thank you to Thomas Grace of Bia Diagnostics, www.biadiagnostics.com for sharing his expertise on Lateral Flow Devices What are lateral flow devices (LFDs)? LFDs are used to qualitatively (is gluten present) or semi-quantitatively (what amount of gluten is present) determine

Tricia Thompson April 6, 2012 Testing Food for Gluten Read more

Manufacturers of Gluten-Free Food: Are They Testing for Gluten?

If you think a gluten-free label means that a food has been tested appropriately for gluten think again… Suzanne Simpson, dietitian at the Celiac Disease Center at Columbia University has been contacting manufacturers with one simple question, “Do you test

Tricia Thompson April 6, 2012 Testing Food for Gluten Read more

Manufacturer Testing Protocols: Using Schar as an Example

When the FDA releases its final rule on labeling of food as gluten free, testing protocols and testing methods for manufacturers will not be included. Manufacturers will be on their own to determine how to go about ensuring their labeled

Tricia Thompson April 6, 2012 Testing Food for Gluten Read more

Should Manufacturers & Consumers Use Lateral Flow Devices (EZ Gluten) to Test Food for Gluten?

Thank you to Thomas Grace of Bia Diagnostics, www.biadiagnostics.com for sharing his expertise on Lateral Flow Devices What are lateral flow devices (LFDs)? LFDs are used to qualitatively (is gluten present) or semi-quantitatively (what amount of gluten is present) determine

Tricia Thompson June 8, 2011 Testing Food for Gluten Read more

Manufacturers of Gluten-Free Food: Are They Testing for Gluten?

If you think a gluten-free label means that a food has been tested appropriately for gluten think again… Suzanne Simpson, dietitian at the Celiac Disease Center at Columbia University has been contacting manufacturers with one simple question, “Do you test

Tricia Thompson April 20, 2011 Testing Food for Gluten Read more

Manufacturer Testing Protocols: Using Schar as an Example

When the FDA releases its final rule on labeling of food as gluten free, testing protocols and testing methods for manufacturers will not be included. Manufacturers will be on their own to determine how to go about ensuring their labeled

Tricia Thompson March 9, 2011 Testing Food for Gluten Read more

Assessing the Gluten Content of Foods: Sandwich ELISAs

Sandwich ELISAs can be used to quantitatively assess ingredients and finished food products for gluten. Three sandwich ELISAs are discussed below. The R5 (Mendez) ELISA and the omega-gliadin (Skerritt) ELISA are two of the assays used most frequently in the

Tricia Thompson February 28, 2011 Testing Food for Gluten Read more

Commercial Assays to Assess Gluten Content of Gluten-Free Foods: Why They Are Not Created Equal

TRICIA THOMPSON, MS, RD; ENRIQUE MÉNDEZ, PhD ABSTRACT A standardized method of analysis is needed to quantitatively determine the gluten content of food and provide the basis for enforcing regulations regarding use of the term gluten-free in food labeling. People

Tricia Thompson January 15, 2011 Testing Food for Gluten Read more
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