Gluten and gliadin content

Quantitative analysis of gliadin and gluten in food, cosmetics, feed, and environmental samples using the ELISA method. Quantification of intact gliadin is used as a measure of gluten.

Please note that the method is not accurate for samples that contain fermented or hydrolyzed gluten.

According to Regulation (EU) No 1169/2011 on the provision of food information to consumers, gluten-containing cereals (wheat, rye, barley, etc.) must be indicated and emphasized in the list of ingredients, as they are known to cause allergies and intolerances. It is also recommended to provide a voluntary indication if a food product may contain gluten due to unintended contamination.

For food to be marketed as gluten-free or very low gluten in the EU, the following criteria must be met:

• Gluten content does not exceed 20 mg/kg in ‘gluten-free’ products

• Gluten content does not exceed 100 mg/kg in ‘very low gluten’ products