P. Koehler (1), T. Schwalb (1), U. Immer (2), M. Lacorn (2), P. Wehling (3), and C. Don (4). (1) German Research Center for Food Chemistry, Freising, Germany. (2) R-Biopharm AG, Darmstadt, Germany. (3) General Mills, Inc., Minneapolis, MN, U.S.A. (4) Foodphysica, Driel, The Netherlands. Cereal Foods World 58(3):154-158. http://dx.doi.org/10.1094/CFW-58-3-0402
In 2008, the AACC International Protein Technical Committee (now the Protein and Enzymes Technical Committee) initiated a collaborative study of a method for determining gluten in fermented products using an R5 competitive ELISA system. The method has been approved as AACCI Approved Method 38-55.01. The new method has been validated for testing fermented foods and beverages to determine whether they conform to the newly defined Codex threshold of 20 mg of gluten/kg in total for gluten-free products.