Gluten Detection in Foods

Abstract

Celiac disease is one of the most continuous perpetual food prejudices prompted by ingestion of gluten protein from various foods such as wheat, barley, rye, oats, etc. The accessibility of the various analytical methods is extremely important to determine the presence of gluten in the food matrix to guarantee the affluence of gluten delicate people. Along with it in accordance to Codex, foods having below 20 mg gluten/kg can only be considered under a gluten-free label. This also sets standards for the analytical methods in gluten detection. The present chapter deals with the chemical constituents, toxicity, and tolerance limit of gluten protein along with the importance of gluten-free foods, gluten labeling, and risk management. However, the main objective is to discuss the various gluten detection methods, their applicability, challenges, and influencing factors. Removal of gluten is necessary to increase the availability of gluten-free food products which greatly depends on the selection and standard of the detection method. Thus, to ensure the consumption of gluten-free food products the detection method of gluten must be monitored carefully.

Gluten-Free Product Recalls and Their Impact on Consumer Trust

“…This level is the lowest limit of detection for gluten in foods using scientifically validated analytical methods. As methods evolve and new methods are developed to detect gluten and/or wheat in complex food matrices [12][13][14][15][16], this level may be revised. Gluten-free food was defined in the Codex Alimentarius by the FAO and WHO in the 'Standard for Foods for Special Dietary Use for persons intolerant to gluten', first adopted in 1979, revised in 2008, and amended in 1983 and 2015 [17].…”