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

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

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

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

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

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

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

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

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, 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