People suffering from celiac disease must avoid food containing gluten. In addition, a growing group of consumers stays away from gluten containing foods.
Producing healthy, tasty products that are gluten-free can be a challenge. Manufacturers producing gluten free food must assure their products meet legal requirements for gluten-free food. Testing for gluten (gliadin) is a key element in quality control. We offer an extensive range of test kits for quality control of your products.
Lateral flow test for gluten analysis
You can start by testing on surfaces in the production areas. Use a lateral flow test like the RIDA®QUICK Gliadin for swabbing surfaces. Bear in mind there might be also gluten traces in the laboratory. So before testing for gluten, check if your laboratory is free of gluten traces. The RIDA®QUICK Gliadin lateral flow test can also be used for testing ingredients and raw materials.
Ensure a gluten-free lab
This video will introduce how to clean and check the lab before the analysis of gluten with ELISA or Dipstick. A gluten-free lab is a prerequisite for the analysis of gluten in food.
Detect gluten contamination
This video shows the analysis of gluten after extraction with ethanol or Cocktail (patented) with the dipstick RIDA®QUICK Gliadin. To ensure gluten-free food, a reliable analysis is necessary.
Gluten extraction methods
After you have checked your production environment for gluten traces, test your raw materials and finished products for the presence of gluten. Effective extraction of gluten from the food is a crucial step in analysis. Depending on the food matrix and test method selected, you can choose an ethanol extraction or use the patented Mendez cocktail extraction solution.
Use ethanol extraction in combination with the RIDASCREEN® Gliadin competitive or RIDA®QUICK Gliadin. Use the cocktail solution in combination with the RIDASCREEN® Gliadin, RIDASCREEN®FAST Gliadin or RIDA®QUICK Gliadin:
Sample preparation with Cocktail (patented)
This video shows the extraction of gluten with Cocktail (patented, Art. No. R7006/R7016). This extraction method is used for processed samples. After extraction the extract can be used with ELISA or dipstick.
Sample preparation with ethanol
This video shows the extraction of gluten from food with ethanol. This extraction method is used for raw or unprocessed samples. After extraction the extract can be used with ELISA or dipstick.
ELISA test for gluten analysis
Finally choose the appropriate gluten test kit for your products. Use the sandwich ELISA for testing most food products, use the competitive ELISA for testing fermented or hydrolyzed products like beer, syrups or sourdough.
All mentioned test kits are based on the R5 antibody (Mendez). Codex Alimentarius specifies in Codex Standard 118-1979 (2008) the R5 antibody based ELISA as the standard method for the determination of gluten. The RIDASCREEN® Gliadin ELISA and RIDASCREEN® Gliadin competitive are AOAC Official Methods of Analysis.
Test procedure for the sandwich ELISA
This video will show how samples are analyzed using the RIDASCREEN® Gliadin ELISA after extraction with Cocktail (patented).
Test procedure for the competitive ELISA
This video will show how fermented or hydrolyzed samples like beer, starch, syrup or sour dough are analyzed using the RIDASCREEN® Gliadin competitive ELISA after extraction with ethanol.
PCR test for gluten analysis
If you would you like to confirm the presence of gluten containing cereals in your products, our real-time PCR based test kits are the best option.