Did you know that gluten may also be present in fruit juice and fish sticks? Cereal protein gluten is frequently used to maintain the form of drinks and convenience meals. As a result, many of [...]
We often get the question: “Why do you have a gluten PCR in your portfolio?” A valid question indeed, because gluten is the general name for the proteins in wheat, barley, rye and triticale. [...]
Intended use:Use with RIDASCREEN®FAST Casein (R4612) The RIDA® Extraction Solution (colorless) can be used for the sample preparation of sausages and bakery goods in the RIDASCREEN®FAST Casein [...]
Intended use:RIDASCREEN® Gliadin (Art. No. R7001) is a R5 sandwich enzyme immunoassay based on specific monoclonal antibody to celiac toxic amino acid prolamin sequences to determine gliadin as a [...]
Intended use:Three contaminated Gliadin assay controls: one below 10 ppm (< 20 ppm limit value for gluten) and two high positive homogenized snack samples; in cooperation with Trilogy® [...]
Intended use:RIDA®QUICK Gliadin (single packaged) can be used for gluten detection on surfaces for hygiene control (swab test), in cleansing waters, and for the qualitative detection of gliadin / [...]
Intended use:The Cocktail (patented) has been developed by Prof. Dr. Enrique Mendez (patent WO 02/092633). The Cocktail (patented) is required for the sample preparation in RIDASCREEN® Gliadin [...]
Intended use:RIDA®QUICK Gliadin can be used as a swab test for gluten detection on surfaces in the hygiene control, in cleansing waters, and for the qualitative detection of gliadin / gluten in [...]
Intended use:RIDA®QUICK Gliadin (ready to swab) can be used as a swab test for the gluten detection on surfaces in the hygiene control and in cleansing waters (CIP water). The test has been [...]
Intended use:The Cocktail ECO can be used for the sample preparation of raw materials, heat treated and processed food. This product is a more environmental-friendly alternative to the old [...]
Finally, the US Food and Drug Administration (FDA) published a new regulation for the amount of gluten that may be present in foods marketed as gluten-free. The limit was set to 20 ppm (parts per [...]
