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    General Mills Gluten-Free Oats Patent Could Be a Game Changer

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

      General Mills patent application No. US 20180236453 A1 details a method for producing oat grains with gluten levels below 20 parts per million (ppm) and, more preferably, below 10 ppm. 


    Image: CC--Steve McLaughlin
    Caption: Image: CC--Steve McLaughlin

    Celiac.com 09/25/2018 - In a patent application that could have a huge impact on the gluten-free industry, General Mills, Inc. has described its method and system for removing foreign, gluten-containing grains to establish gluten-free oats. Current FDA guidelines require all products labeled gluten-free to have a maximum gluten content of 20 parts per million (ppm). 

    Published August 23rd, patent application No. US 20180236453 A1 details a method for producing oat grains with gluten levels below 20 ppm and, more preferably, below 10 ppm. 



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    Natural oats generally do not contain gluten, but after harvest, transport and storage, large batches of raw oats may contain small amounts of gluten-containing grains, such as wheat, barley, rye and triticale. These can sometimes occur at levels exceeding 20 ppm.

    The General Mills patent application describes a method of arranging mechanical oat sorting operations in series, or in both series and parallel operations. The multi-step process best includes width grading, multiple length grading steps, along with a potential de-bearding step.

    The resulting oats will be gluten-free to under 20 ppm, and possibly to under 10 ppm, and are suitable for the production of  gluten-free oat food products, including cereals and granolas.

    To receive a patent, General Mills will have to prove that their process does what they say it does. A successful patent for General Mills could have a huge effect on the gluten-free oat foods industry. For one, it may allow General Mills to become a major supplier of gluten-free oats for other manufacturers. 

    The benefits of larger scale, more economical gluten-free oat production could include more, and more readily available, gluten-free oat products, along with lower prices for both manufacturers and consumers. Stay tuned for more developments on this and related stories.

    Read more at Justicia.com

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    Guest Interesting But....

    Posted

    Interesting.  However, will the oats they use be Non-GMO? I think not, and given the recent information releases and lists of Oat brands contaminated with Roundup (and the known damage it causes), the oats and products made of them will still be damaging to out bodies.....my opinion 

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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