date:Aug 19, 2019
is present in a food but not the grain its from. The various detection kits currently available also give variable results of how much gluten is present.
Being able to detect any protein in diverse foods and beverages will help food companies ensure that whats in the pack is whats on the pack, and help consumers trust pack labelling around gluten-free claims, said Professor Michelle Colgrave, a protein analytics expert with CSIRO.
This technology offers many applications for the food industry