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Test improves detection of proteins in starch; aids in 'gluten-free' labeling

(American Chemical Society) For people with celiac disease, wheat allergies or gluten sensitivity, the options for gluten-free foods are growing. But knowing for sure whether products marketed as such are truly safe to eat can be more complicated than just reading a label. Now scientists, reporting in ACS' Journal of Agricultural and Food Chemistry, have developed a more reliable way for manufacturers to detect gluten in purified wheat starch, a common ingredient in foods labeled gluten-free.
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