Gluten testing in grains

Introduction

In the world of food testing, one topic that often takes the spotlight is gluten, especially when it comes to grains. For those with gluten sensitivities or celiac disease, understanding the gluten content in grains is crucial. In this blog post, we'll take you on a journey through the ins and outs of gluten testing, shedding light on the methods, importance, and what it means for your daily diet.

What is gluten?

Gluten is a protein found in certain grains. It acts as a binder, giving dough its elasticity and helping bread rise. However, for some people, gluten can cause health problems.

Grains that contain gluten:

• Wheat (including all varieties, such as spelt, durum, and einkorn)
• Barley
• Rye
• Triticale (a cross between wheat and rye)

Health effects of gluten:

For most people, gluten is harmless. However, for people with celiac disease, an autoimmune disorder, gluten can trigger an immune response that damages the small intestine. This can lead to a variety of symptoms, including:

• Diarrhea
• Bloating
• Fatigue
• Weight loss
• Anemia
• Vitamin deficiencies
  
  

Testing importance

Recall incidents 

Oakbrook Terrace, Illinois – July 3, 2023 - Van’s International Foods (“Van’s”) is issuing a voluntary recall for specific packages of Van’s Gluten-Free Original Waffles due to the potential presence of undeclared wheat. Individuals with an allergy or severe sensitivity to wheat face the risk of a serious or life-threatening allergic reaction if they consume these products.

Market Overview

As of 2022, the global market for gluten-free products was approximated at USD 6.45 billion, with anticipated growth at a compound annual rate of 9.8% from 2023 to 2030. The increasing incidence of celiac disease and other health conditions attributed to unhealthy lifestyles is poised to fuel the demand for these products. The market is also expected to experience growth due to the preventive aspect concerning health disorders like heart disease, diabetes, obesity, chronic pulmonary disease, and metabolic syndrome.

Standards and Regulations  

In India, the Food Safety and Standards Authority of India (FSSAI) regulates gluten content in grains. As per FSSAI guidelines:

Gluten-free: Foods that contain 20 mg gluten/kg or less can be labelled as "gluten-free".

Ingredients: All ingredients used in the product must also comply with the gluten-free standards.

Testing: Products labelled as "gluten-free" must undergo testing by an FSSAI-approved laboratory.

Labeling: The label must clearly state the product is "gluten-free" and provide the gluten content per 100g of the product.

These regulations are based on the Codex Alimentarius standard for gluten-free foods, which defines "gluten-free" as meaning less than 20 ppm of gluten.

IS 15470 (2004): Wheat Flour - Determination of Dry Gluten: This Indian Standard specifies the method for determining dry gluten content in wheat flour. It is identical to the ISO 6645: 1981 standard.

Gluten-Free Certification Organization (GFCO): A voluntary certification program that sets even stricter standards for gluten-free products. Products certified by GFCO must contain 10 ppm or less of gluten and cannot contain any barley-based ingredients.

Mandatory and optional analyses

Mandatory analyses

Total Gluten Content: This is the most important analysis for gluten and is mandatory in most countries, including India. It measures the total amount of gluten present in a grain. The methodology used depends on the grain type and regulations.

Moisture Content: Moisture content is crucial for accurately measuring gluten content. It is a mandatory analysis as it can affect the final result.

Optional Analyses:

Gluten Fraction Analysis: This analysis identifies and quantifies different gluten fractions, such as glutenin and gliadin. This is not mandatory but can be useful for research purposes or for understanding the specific types of gluten present in a grain.

Gluten Immunoreactive Peptides (GIPs): GIP analysis detects gluten peptides that can trigger an immune response in people with celiac disease. This analysis is not mandatory but can be helpful for identifying potentially harmful gluten fragments even if the total gluten content is below the threshold.

Gluten-Specific PCR: Polymerase chain reaction (PCR) technology can detect the presence of specific DNA sequences associated with gluten-containing grains. This is not mandatory but can be useful for detecting traces of gluten contamination.

Proteomic Analysis: This analysis identifies all proteins present in a grain, including gluten proteins. While not mandatory, it can provide valuable information about the overall protein profile of the grain and help to identify specific gluten fractions.

Eurofins role in testing gluten in grains

Eurofins is a global leader in analytical testing services, including testing for gluten in grains. They play a crucial role in ensuring the safety and quality of food products by providing accurate and reliable testing results.

Here are some of the key ways Eurofins contributes to gluten testing:

1. Wide Range of Gluten Tests:

Eurofins offers a comprehensive range of gluten tests, including:

Quantitative ELISA: This is the most common method for measuring total gluten content. It is fast, accurate, and relatively affordable.

Gluten Fraction Analysis: This analysis identifies and quantifies different gluten fractions, such as glutenin and gliadin.

Gluten Immunoreactive Peptides (GIPs): This analysis detects gluten peptides that can trigger an immune response in people with celiac disease.

Gluten-Specific PCR: This technology can detect the presence of specific DNA sequences associated with gluten-containing grains.

2. Expert Knowledge and Experience: Eurofins has a team of highly qualified and experienced scientists who specialize in gluten testing. They are familiar with the latest regulations and methodologies and can provide expert advice and support to clients.
3. Global Network of Laboratories: Eurofins has a global network of laboratories that are equipped with the latest technology and equipment. This ensures that clients have access to accurate and reliable testing services, regardless of their location.
4. Rapid Results: Eurofins understands the importance of timely results, especially for food manufacturers. They offer a range of express testing services that can provide results within a few days.
5. Quality Control and Assurance: Eurofins is committed to providing the highest quality testing services. Their laboratories are accredited to international standards and they have a rigorous quality control program in place.
6. Research and Development: Eurofins is actively involved in research and development to improve gluten testing methods and develop new tests for emerging allergens.
7. Supporting Gluten-Free Labeling: Eurofins helps food manufacturers comply with gluten-free labeling regulations by providing accurate and reliable testing services. This helps to protect consumers who rely on gluten-free products.
8. Promoting Food Safety: By providing accurate and reliable gluten testing services, Eurofins helps to ensure the safety of the food supply. This is especially important for people with celiac disease and gluten sensitivity.

Overall, Eurofins plays a vital role in ensuring the accuracy and reliability of gluten testing in grains. Their expertise, experience, and global network of laboratories make them a valuable resource for food manufacturers, regulatory agencies, and consumers alike.

References

1. Biesiekierski JR. What is gluten? J Gastroenterol Hepatol. 2017 Mar;32 Suppl 1:78-81. doi: 10.1111/jgh.13703. PMID: 28244676.
2. FSSAI – Gluten Free: https://www.fssai.gov.in/upload/uploadfiles/files/Guidance_Note_Ver2_Gluten_Free_31_10_2019_Revised_10_02_2020.pdf
3. Celiac India: http://celiacindia.org.in/
4. SGS India - Gluten-Free Certification: https://www.sgs.com/en/service-groups/gluten-free

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