Gluten Testing

Gluten is a group of proteins found in certain grains, also known as prolamins. Gluten-free diets have become more popular recently, mainly because of increasing awareness about gluten-related health issues. While gluten is safe for most people, some medical conditions require a gluten-free diet as part of their treatment. Gluten can be found in various foods, including:

Grains: (whole wheat, wheat bran, barley, rye, farro, semolina, wheat germ, cracked wheat)

Processed grain-based products: (crackers, bread, breadcrumbs, pasta, certain soba noodles, cookies, pastries)

Other foods and drinks: (barley malt, malt vinegar, soy sauce, some salad dressings, sauces or gravies thickened with flour, some spice blends, flavored chips)

Benefits of gluten testing in food:

Helps consumers make informed food choices

Protects allergic individuals from infections and health risks

Prevents cross-contamination from other products and processes

Ensures products meet regulatory standards