University Researchers Make Breakthrough Discovery in Gluten-Free Detection

Celiac.com 08/21/2023 - Researchers from the University of Kentucky's Martin-Gatton College of Agriculture, Food, and Environment have developed a new and highly effective method for detecting and measuring wheat flour contamination in gluten-free food. Their improved testing methods could significantly improve gluten-free food safety.

Gluten-free diets are crucial for individuals with coeliac disease and other conditions that require avoiding gluten. In the UK, approximately 10% of consumers opt for gluten-free products. However, ensuring the absence of gluten in these foods is challenging due to possible cross-contamination in the supply chain.

Fourier-transform Infrared Spectroscopy and Machine Learning to Detect Wheat

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The research team focused on detecting wheat (gluten) flour contamination in gluten-free cornbread using Fourier-transform infrared (FTIR) spectroscopy and machine learning. FTIR employs infrared light absorption to identify a sample's organic and inorganic compounds.

Akinbode Adedeji, the principal investigator and an associate professor in biosystems and agricultural engineering, highlighted the prevalence of allergen contamination in the food industry and the need for a rapid method to identify gluten contamination, especially given the sensitivity of individuals with gluten intolerance.

To develop the method, the team prepared 13 different cornbread samples with varying levels of wheat flour contamination using corn flour and wheat flour. They analyzed the samples using FTIR with a 'special diamond accessory.' 

Before using machine learning, they pre-processed the spectra to reduce noise in the raw data and isolate key spectral features, simplifying the machine learning process.

A Game-changer for Gluten-Free Food Safety

This new testing method could be a game-changer for gluten-free food safety, as it offers manufacturers a reliable and efficient way to ensure their products are truly gluten-free, and safe for individuals with gluten-related conditions. 

By implementing this technique, the food industry can improve the accuracy of gluten-free labeling and increase consumer confidence in gluten-free products. 

Read more at foodmanufacturer.co.uk