GLUTEN
Gluten is primarily composed of gliadin and glutenin, two abundant seed storage proteins found in wheat, barley and rye. Sensitivity to gluten affects 6% of the U.S. population and includes individuals affected by celiac disease, wheat allergy, and non-celiac gluten sensitivity. These individuals experience a range of symptoms upon ingestion of wheat and related cereals and there is a growing commercial need for new methods to rapidly and accurately detect gluten in foods for the protection gluten-sensitive individuals.Using a novel set of gluten-specific monoclonal antibodies, BioFront Technologies has developed the AllerTrace Gluten Rapid Test for detecting gluten in finished products, surface rinses, and food and swabbed surfaces.
