Allergens (ELISA) - gliadin and gluten

Quantitative analysis of gliadin and gluten in food, cosmetics, feed, and environmental samples with ELISA. 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.

Cereals containing gluten, such as wheat, rye, and barley, are listed in Annex II of Regulation (EU) No 1169/2011 as substances or products causing allergies or intolerances. This makes it mandatory to indicate and emphasize gluten-containing ingredients in the list of ingredients. 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