Gluten Test Kits for Food and Surface Testing
Gluten test kits detect gluten proteins from wheat, barley and rye in food, ingredients, rinse water and on production surfaces. Food and beverage manufacturers use them to verify cleaning, release product and support gluten-free labels. The right method depends on your goal - screen quickly on-site, quantify gluten in parts per million, or confirm results by DNA when processing has broken the protein down.
How Do Food Manufacturers Test for Gluten?
Food manufacturers test for gluten in three ways: rapid lateral flow tests to screen products and surfaces on-site, quantitative ELISA to measure gluten in parts per million for gluten-free verification, and PCR to confirm gluten when processing has degraded the protein.
Key facts
- “Gluten-free” means less than 20 ppm of gluten (FDA and Codex).
- Lateral flow (GlutenTox® Sticks, GlutenTox® Pro) screens foods and surfaces in about 10 minutes, with no lab equipment.
- Quantitative ELISA (GlutenTox® ELISA, G12 antibody) measures gluten in ppm to document a gluten-free claim.
- PCR (foodproof®) detects gluten-source DNA, which works when heat or fermentation has broken down the protein.
- Surface and rinse-water testing verifies cleaning after an allergen changeover.
- Choose by goal: screen with lateral flow, quantify with ELISA, confirm with PCR.
Which Gluten Test Is Right for You?
Choose by what you need to prove. Use a rapid lateral flow test to screen foods and surfaces on-site, a quantitative ELISA to document ppm for a gluten-free claim, and PCR to confirm gluten when heat or fermentation has degraded the protein. Hygiena covers all three, so one supplier supports your whole gluten program.
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FAQ
Find answers to common questions about implementing rapid allergen testing technology in your food safety testing program.
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