Allergens (ELISA) - gliadin and gluten
Quantitative analysis of gliadin and gluten in food, cosmetics, feed and environmental samples with ELISA. Quantitative measurement 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 the 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.
- Suitable sample matrices
- Food, cosmetics, feed, environmental samples
- Required sample quantity
- 30 g or 30 ml
- Typical turnaround time
- 2 weeks after receiving the samples
- Available quality systems
- Accredited test method
- Device types
- Method expert
Cosmetics
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