Accurate gluten detection has become increasingly important as rates of celiac disease and other gluten-related disorders continue to rise worldwide. While traditional gluten testing methods have focused on identifying native gluten proteins from wheat, barley, and rye, modern food processing techniques can chemically modify gluten through hydrolysis, fermentation, and deamidation, making it harder to detect with conventional assays.
These modified gluten proteins are especially concerning because research suggests deamidated gluten may trigger even stronger immune responses in sensitive individuals. As a result, food manufacturers and analytical laboratories face growing pressure to ensure gluten-free products remain safe, compliant, and accurately tested.
Strengthen Your Gluten-free Food Safety and Compliance
Our free-to-download Expert Insights paper delivers the information you will need to protect your food business from undetected gluten. Get the background facts plus up-to-date information on novel detection methods:
- What exactly is gluten Intolerance and what does 'gluten-free' acually mean?
- How does food processing modify gluten so it becomes undetectable by immunoassay?
- Advantages and limitations of Immunoassays
- How novel 2D4 monoclonal antibody can detect both native and deamidated gluten epitopes
- Comparative table showing detection of native and deaminated gluten sources using R5 and 2D4 ELISA
