Sales for gluten free foods have grown into a $9 billion dollar market and those numbers are expected to increase by as much as 60% in the next couple of years.
According to a US Food and Drug Administration (FDA) regulation issued in 2013, food manufacturers may label their products as “gluten-free”, “no gluten” and “without gluten” if their product has less than 20 parts per million (ppm) gluten.
With 20 years of experience testing for the food industry, FoodChain ID Testing has the testing expertise you can rely on to make a gluten-free claim on your product, comply with certification requirements or for internal quality assurance purposes.
Let our Expertise Work for You!
Click here to request a quote, or contact one of our advisors today at +1.888.229.2011 (Toll Free USA/Canada) or 1.641.472.9979
- Assay method: ELISA (Enzyme-linked immunosorbent assay)
- Limit of Quantitation: 5 ppm
- Target Protein: Gluten proteins in wheat (gliadin), barley (hordein) and rye (secalin)
Turn-Around Times begin after receipt of your sample and order form. A surcharge is applied to expedited TATs.
Volume discounts are available. Please contact one of our account managers for more information.
Samples for testing should be submitted to the address below:
FoodChain ID Testing
4150 Lafayette Center Drive
Chantilly, VA 20151 USA
Tel: +1.888.229.2011 (Toll Free USA/Canada)