The Gluten Free Cookie Label Test

Dec 22, 2015 | Blogs, Food / Beverage | 0 comments

I am a label reader. I like to eat healthily and know what the long, confusing ingredients on the side of a package mean. Therefore, in the spirit of the holiday season, I dedicate this blog to all the gluten intolerant folks out there whose only wish is to eat a yummy cookie while also being absolutely positively sure it is gluten free.

First, a lesson in gluten – Gluten represents two proteins (glutenin and gliadin) formed when water is added to wheat, barley, and rye. The resulting dough maintains elasticity that gives baked goods their chewiness and gluten-sensitive eater’s stomach problems. As such, gluten-free products tend to have more density. Examples of gluten-free ingredients that can be substituted for all-purpose flour include rice flour, brown rice, fava beans, white beans, amaranth, potato, and oats. Sometimes, to make up for loss of elasticity and ensure your treats do not taste like cardboard, xanthan gum, and guar gum may be added to some pre-packaged products.

Gluten free tip –To be sure pre-packaged products are gluten free look for the following ingredients on a label: wheat, barley, rye, oats, malt, and brewer’s yeast.

How do you know your ingredients or pre-packaged goods truly are gluten free? Various lab tests such as ELISA technology (enzyme-linked immunosorbent assays) and polymerase chain reaction (PCR) are conducted to detect gluten proteins while adenosine triphosphate (ATP) swab is used for surface tests. Unfortunately, a degree of uncertainty exists which could put samples at risk for false negative or false positive reports.

Luckily science is always on the move. New research shows mass spectrometry is a more accurate tool for detecting allergens such as gluten in processed foods and ingredients. The science behind one study is laid out in this technical note where studies show how markers unique to each species of gluten reduces the risk of false positives and false negatives that can occur in ELISA assay. Food testing scientists are doing their best to make sure results are truly accurate so you can trust your gluten-free labels.

If all you want at the end of the day is to bake your holiday cookies, then please post your favorite gluten-free holiday cookie recipe. Many of us will thank you!

Discover high-throughput LNP-mRNA integrity profiling

Lipid-based nanoparticles (LNPs) are effective non-viral vectors for delivering messenger RNA (mRNA) products, most notably used for production of vaccines against the recent SARS-CoV-2 pandemic.

Eliminate chick culling with innovative technology

While it sometimes seems questionable whether humanity and modern technology can coexist, technological advances in science can help pave the way to more compassionate business practices.

Using wastewater monitoring to assess exposure to PFAS

Per-and polyfluorinated alkyl substances (PFAS) are known for their water- and grease-resistant properties, which make them useful in many everyday items. In fact, a study from 2020 estimated over 200 “use categories” covering more than 1,400 individual PFAS compounds in commercial products—they are truly all around us. Due to their extensive presence and potentially harmful effects (these effects are still mostly uncertain), exposure to PFAS is a growing concern. Humans and wildlife have been exposed to these chemicals through a variety of routes, including food packaging, drinking water and cleaning products.

Posted by


Submit a Comment