date:Aug 19, 2019
Scientists from CSIRO, the national science agency in Australia, can now detect gluten in any food and show which grain it comes from.
This breakthrough, they said, will make it easier for food companies to correctly label their products.
CSIRO can now detect gluten in the less documented grain, rye, completed the other three fluent grains wheat, barley and oats which CSIRO detected specifics glutens for in 2015, 2016 and 2018 respectively.
Current commercial tests can only tell that gluten