Gluten Intolerance Group study provides industry guidance in determining safety of whole-grain products
The Gluten Intolerance Group (GIG) has announced the publication of a new study that provides industry guidance in determining the safety of whole grains, beans, seeds pulses and legumes for the gluten-free market. The study, titled “The Use of Visual Examination for Determining the Presence of Gluten-Containing Grains in Gluten Free Oats and Other Grains, Seeds, Beans, Pulses and Legumes,” has been published in a special section of the Journal of AOAC International focusing on food allergens and gluten.
The study describes a sampling plan for determining the number of gluten-containing grains per kilogram of whole-grain products, and a threshold for meeting GIG’s Gluten-Free Certification Organization (GFCO) requirement of 10 ppm or less. The threshold set by GFCO in the study—0.25 gluten-containing grains per kilogram of whole grains sold as specially processed gluten-free product—takes into account the unique risk whole-grain products present to gluten-free consumers, wherein a gluten containing grain in a product like oatmeal will be eaten in one serving, rather than being spread out over the entire product package or lot.