Collection: Food

Our goal is to simplify quantitative gluten analysis through automated analysis, easy and safe extraction with fast and reliable results.

This method is the only one on the market validated according to the new AOAC guidelines.

Gluten is found in certain cereal grains as a group of structural proteins, primarily composed of prolamins and glutelins.

Grains containing gluten include all species of wheat, barley, rye, and some cultivars of oat; moreover, cross hybrids of any of these cereal also contain gluten, e.g. triticale.

Gluten constitutes around 80% of total protein in bread wheat and it is a key compound in bakery and related technological processes in the food industry.

Some of these proteins trigger celiac disease, allergies, or intolerances in some individuals, which can only be avoided in a gluten-free diet.