Gluten testing in grains

Introduction

Gluten is a mixture of storage proteins, mainly gliadin and glutenin, that occurs naturally in wheat, barley, rye, and their hybrids. It contributes elasticity to dough and provides structure to baked goods. However, gluten can cause serious health issues in individuals with celiac disease, non-celiac gluten sensitivity, or wheat allergy. Even very small amounts can trigger immune reactions in sensitive individuals, making reliable gluten testing a vital part of food safety and quality control.

Eurofins provides advanced testing services to help food producers, exporters, and importers ensure gluten safety, accurate product labeling, and compliance with international regulations.

gluten-testing-in-grains

Why Gluten Testing Must Be Done

At Eurofins, we recognize the importance of testing grains and grain-based products for gluten to:

Protect consumer health, particularly individuals with celiac disease or gluten sensitivity.
Verify gluten-free product claims (<20 ppm gluten).
Ensure compliance with Codex Alimentarius, FSSAI, FDA, EFSA, and global guidelines.
Detect cross-contamination in naturally gluten-free grains like rice, maize, sorghum, millet, and quinoa.
Safeguard exports and imports from trade barriers and recalls.

Health effects of gluten:

While gluten is harmless for most people, it can trigger severe reactions in those with celiac disease, an autoimmune disorder that damages the small intestine upon gluten ingestion. Common symptoms associated with gluten sensitivity include:

Diarrhea
Bloating
Fatigue
Unintentional weight loss
Anaemia
Nutritional deficiencies

Common Gluten Sources and Risk of Contamination

Grain/Product	Gluten Status	Risk of Cross-Contamination
Wheat, Rye, Barley	Naturally contains gluten	High – direct gluten proteins
Oats	Naturally gluten-free	High – often contaminated with wheat during harvest/storage
Rice, Maize, Sorghum, Quinoa, Millet	Naturally gluten-free	Moderate – cross-contact in milling/transport
Processed Foods (bread, pasta, sauces, snacks)	Depends on recipe	Very High – multiple additives and shared equipment

Standards and Regulations

FSSAI

Gluten Limits: Under FSSAI guidelines, products can be labeled as "gluten-free" if they contain 20 mg/kg or less of gluten. This standard aligns with international norms, including those set by Codex Alimentarius.
Labelling Requirements: The term "gluten-free" must be prominently displayed near the product name on packaging. FSSAI is also working on provisions to address cross-contamination issues.

https://www.fssai.gov.in/upload/uploadfiles/files/Guidance_Note_Ver2_Gluten_Free_31_10_2019_Revised_10_02_2020.pdf

European Union Regulations

Commission Implementing Regulation (EU) No 828/2014

Purpose: This regulation establishes harmonized requirements for labeling food products as "gluten-free" or "very low gluten."
Gluten Limits: Foods labeled as "gluten-free" must contain no more than 20 mg/kg of gluten, while "very low gluten" products can contain between 20 mg/kg and 100 mg/kg.
Scope: The regulation applies to both pre-packaged and non-pre-packaged foods, including those served in restaurants, expanding consumer protection for those with gluten intolerance
https://eur-lex.europa.eu/eli/reg_impl/2014/828/oj

Types of Gluten Testing We Offer

Eurofins provides one of the most comprehensive suites of gluten testing methods:

ELISA (Enzyme-Linked Immunosorbent Assay) – gold-standard method for detecting gluten proteins, widely used for routine screening.
Lateral Flow Devices (Rapid Kits) – quick checks for on-site gluten presence in production environments.
LC-MS/MS (Liquid Chromatography with Tandem Mass Spectrometry) – highly precise method for confirmatory gluten detection in complex food matrices.
DNA-based PCR techniques – identify wheat, barley, or rye contamination at the molecular level.

All testing is performed in ISO/IEC 17025-accredited laboratories following globally harmonized QA/QC protocols.

Common Issues We Help Clients Solve

Issue	How Eurofins Helps
Cross-contamination in naturally gluten-free grains	Detection using ELISA and LC-MS/MS methods
Non-compliant gluten-free labelling	Verification against Codex, FSSAI, FDA, EFSA standards
False “gluten-free” claims in exports	Certification support and compliance documentation
Complaints, recalls, or rejections at customs	Rapid testing, root-cause analysis, and retesting

Case Study: Supporting an Exporter of Rice-Based Products

A rice flour manufacturer seeking to export to the EU approached Eurofins for gluten testing. Our ELISA and LC-MS/MS analysis revealed trace contamination from shared milling equipment. With our guidance, the client implemented corrective measures, and repeat testing confirmed compliance with the <20 ppm requirement. This enabled smooth entry into the European market with gluten-free certification.

Why Choose Eurofins for Gluten Testing?

Global network with more than 900 laboratories across 50+ countries.
NABL, ISO/IEC 17025, and internationally accredited testing facilities.
State-of-the-art analytical platforms: ELISA, LC-MS/MS, PCR.
Expertise from food scientists, technologists, and regulatory specialists.
End-to-end support for labeling, export/import compliance, and certification.

Call to Action

Partner with Eurofins to ensure your grains and products meet gluten-free safety standards..
Schedule gluten testing now to protect consumers and safeguard your business.

Enquiry now: https://www.eurofins.in/food-testing/enquire-now/